Nana's King Cake Cheesecake
If you love king cake but don’t want to braid dough at 6am, this is for you.
All the cinnamon, cream cheese, and Mardi Gras color of king cake... on top of a creamy, dreamy cheesecake.
It’s got the swirl, the glaze, and the purple-green-gold sprinkles. Cut it and you’ll see the cinnamon ribbon inside just like a real king cake.
And yes — we’re hiding the baby 😉
Make it Easy on Yourself, Get Nana's No-Fail Dessert kit→ [Linked HERE]
Nana's King Cake Cheesecake Recipe
You Will Need:
For the crust:
2 cups cinnamon graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
For the cheesecake:
3 8 oz packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
For the king cake swirl:
1/2 cup brown sugar
2 tbsp cinnamon
4 oz cream cheese, softened
2 tbsp melted butter
For the glaze + topping:
1 cup powdered sugar
2-3 tbsp milk
Purple, green, and gold sanding sugar sprinkles
How to make it:
Crust: Mix crumbs, butter, sugar. Press into 9-inch springform pan. Bake 10 min at 325°F.
Cheesecake batter: Beat cream cheese + sugar till smooth. Add eggs one at a time, then sour cream + vanilla.
Cinnamon swirl: Mix brown sugar, cinnamon, cream cheese, and butter till smooth.
Layer: Pour half the cheesecake batter in. Dollop half the swirl and swirl with a knife. Repeat.
Bake: 325°F for 50-60 minutes. Center should jiggle slightly. Turn oven off, crack door, cool 1 hour.
Chill: Refrigerate 4 hours or overnight.
Glaze: Whisk powdered sugar + milk. Drizzle over cold cake. Sprinkle purple, green, gold sugar.
The baby: Tuck a small plastic baby under a slice before serving for tradition!
Why It’s Cajun/Mardi Gras Heritage
King cake is the Mardi Gras dessert in Louisiana. Every bakery from New Orleans to Pearl River sells them from Jan 6 to Fat Tuesday.
This cheesecake keeps the tradition alive but makes it easier for home cooks. You still get the cinnamon swirl, the sweet glaze, and the colors that mean "let the good times roll."
Instead of fighting with yeasted dough, you get a cheesecake that feeds a crowd and travels better to parties.
Nana's Kitchen Tips
Room temp ingredients = no lumps. Set cream cheese out early.
Water bath optional but it keeps cracks away. Or just don’t overbake.
Find the baby = you have to host the next party. That’s the rule.
Serve this cold with coffee during Mardi Gras season. Or honestly... any Tuesday.
Make it Easy on Yourself, Get Nana's No-Fail Dessert kit→ [Linked HERE]
Cheesecake Baking & Storage Tips
If you’ve ever pulled a cheesecake out of the oven only to find cracks all over the top, you’re not alone! Getting that smooth, creamy, bakery-style cheesecake takes just a few little tricks — and I’m sharing all of them with you today.
From using room temperature ingredients to the secret of the water bath, these simple baking tips will help your cheesecake turn out perfect every single time.
And because no one wants to waste a good cheesecake, I’ve also included my best storage tips for the fridge and freezer so you can enjoy every last bite.
A little care goes a long way to cheesecake perfection!
12 Cheesecake Baking & Storage Tips
6 Baking Tips for a Smooth, Crack-Free Cheesecake:
1.Use Room Temperature Ingredients - Helps create a smooth, lump-free batter.
2. Don’t Overmix - Mix just until combined to avoid adding too much air, which can cause cracks.
3. Use a Water Bath - Wrap the pan tightly in foil and bake in a water bath to ensure gentle, even baking.
4. Low & Slow is Best - Bake at a lower temperature and avoid opening the oven door during baking.
5. Check Doneness - The center should be slightly jiggly, not liquid. It will set as it cools.
6. Cool Gradually - Turn off the oven, crack the door, and let the cheesecake cool slowly inside to prevent cracks.
6 Storage Tips to Keep Cheesecake Fresh:
1. Refrigerate - Store cheesecake in the refrigerator, covered, for up to 5 days.
2. Keep it Covered - Use plastic wrap, foil, or an airtight container to prevent it from drying out.
3. For Best Flavor - Let cheesecake sit at room temperature for 20-30 minutes before serving.
4. Freeze for Longer Storage - Cheesecake freezes well for up to 2 months.
5. How to Freeze - Wrap tightly in plastic wrap, then in foil. Place in a freezer-safe bag or container.
6. Thawing - Thaw in the refrigerator overnight for best texture and flavor.
Add comment
Comments