The Best Cream Cheese King Cake Recipes

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THE BEST CHEESECAKE

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9



The Best Cheesecake image

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
  • Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
  • For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

KING CAKE WITH CREAM CHEESE FILLING

Round out your Mardi Gras celebration with a King Cake-a colorful ring-shaped pastry drizzled with green, gold and purple icing. This stunning cake has become the gala holiday's signature dessert.-Alice LeJeune, Ville Platte, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 12



King Cake with Cream Cheese Filling image

Steps:

  • Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, forming a ring with pointed ends facing toward the center and wide ends overlapping. Lightly press wide ends together., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter and cinnamon until crumbly. Sprinkle over cream cheese mixture., Fold points over filling and fold wide ends over points to seal. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes., Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Divide icing among three bowls. Using red and blue food coloring, tint one portion purple. Tint another portion yellow and the remaining portion green. Drizzle over cake. Serve warm.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/3 cup light brown sugar
2 tablespoons butter, softened
3 teaspoons ground cinnamon
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Red, blue, yellow and green food coloring

BUTTERMILK KING CAKE WITH CREAM CHEESE FILLING

I grew up eating king cake in NOLA but never really LIKING it. I finally decided to give it a go myself and have to say that this is, hands down, the best I've ever eaten. A conglom of several recipes, it's great with coffee, not too sweet, not too bready, with a rich, tender crumb and the traditional lemon/nutmeg flavors of a genuine NOLA king cake. Best eaten same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!

Provided by mississippimarion

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h40m

Yield 12

Number Of Ingredients 20



Buttermilk King Cake with Cream Cheese Filling image

Steps:

  • Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
  • Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
  • Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
  • Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
  • Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
  • Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
  • Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
  • Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
  • Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 67.6 g, Cholesterol 98.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 9 g, SaturatedFat 8.4 g, Sodium 380.8 mg, Sugar 30.6 g

4 cups all-purpose flour
½ cup white sugar
1 (.25 ounce) package rapid rise yeast
1 ¼ teaspoons salt
3 eggs at room temperature
6 tablespoons butter
¾ cup Bulgarian-style buttermilk
¼ cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
1 cup confectioners' sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 egg
¼ cup water
1 cup confectioners' sugar
4 teaspoons corn syrup
4 teaspoons milk
1 teaspoon lemon juice, or as needed

KING CAKE

After making this for the office Mardi Gras party, I got requests to make this for birthdays, baseball's opening day, everything and anything. The dough, from Southern Living, is very rich and easy to work. The cream cheese filling is wonderful! I usually make the frosting all yellow, coloring the sugars the three colors. You can adjust the amount of food colors for your own preference. I like my colors a little more intense. I also slip in a plastic baby after baking from the underside of the cake.

Provided by Connie K

Categories     Yeast Breads

Time 2h

Yield 2 cakes, 28 serving(s)

Number Of Ingredients 27



King Cake image

Steps:

  • Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
  • Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
  • Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
  • Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
  • Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
  • Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
  • Bake at 375 degrees for 15 minutes or until golden.
  • Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
  • COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
  • COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

Nutrition Facts : Calories 354, Fat 12.7, SaturatedFat 7.2, Cholesterol 54.5, Sodium 194.4, Carbohydrate 55.4, Fiber 0.9, Sugar 32.7, Protein 5.3

1/4 cup butter
1 (16 ounce) container sour cream
1/3 cup sugar
1 teaspoon salt
2 (1/4 ounce) envelopes active dry yeast
1 tablespoon white sugar
1/2 cup warm water (100 to 110 degrees)
2 eggs
6 1/2 cups all-purpose flour, divided
2 (8 ounce) packages cream cheese, softened (16 ounces total)
1 egg
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food coloring
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food coloring
1 1/2 cups white sugar
2 drops green food coloring
2 drops yellow food coloring
2 drops red food coloring
2 drops blue food coloring

MARDI GRAS KING CAKE

The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

Provided by Jo

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h30m

Yield 16

Number Of Ingredients 17



Mardi Gras King Cake image

Steps:

  • Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  • To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  • Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  • Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 68.7 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 300.5 mg, Sugar 30.7 g

1 cup milk
¼ cup butter
2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
2 eggs
1 ½ teaspoons salt
½ teaspoon freshly grated nutmeg
5 ½ cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
⅔ cup chopped pecans
½ cup all-purpose flour
½ cup raisins
½ cup melted butter
1 cup confectioners' sugar
1 tablespoon water

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