King Cake Cheesecake

Someone had to do something about the lack of creativity in the traditional yet incredibly amazing King Cake- someone had to? Right? I had to! Right? You see every year around this time King Cake’s adorn the isles of local bakeries and grocery stores. It is a tradition dating back to and one us fellow southerns will never get tired of. My husband being from New Orleans MUST (not just would like) but MUST have a king cake near the end of January. Before we met his favorite was always the cake from Rouses, a New Orleans family owned grocery store, but a las I have been able to woo him over with my latest creations over the past 2 years and I must say I am proud!

If you remember last year I attempted a King Cake recipe I found from an old old church cookbook and it was 100% perfect- ABSOLUTE PERFECTION! Being one not to mess with perfection I didn’t want to try a different King Cake recipe but I did want to do something different with the concept of a King Cake. That is when it hit me- King Cake Cheesecake! Now Yes from research I am aware that Copeland of New Orleans has their own amazing King Cake Cheesecake creation but with all do respect I conjured up this idea all by myself and dare I say it is better than Copeland’s? Dare I?

Last Year’s King Cake!

Seeing as how a traditional King Cake has a cream cheese filling and/or hints of cinnamon baked throughout. I decided to do a cinnamon shortbread cookie crust with the cream cheese filling. Its like the best of both worlds. The filling COULD NOT BE EASIER (why make something hard if you don’t have to) and the cinnamon shortbread crust is ARE YOU READY? GLUTEN FREE! Yep, a mixture of fine brown rice flour, tapioca flour and potato starch not only does the trick but it is honestly BETTER than if I would have used the standard AP flour. I never thought I would hear myself say this next line but “If you don’t have the gluten free flours mentioned above GO GET THEM! Of course you could just use AP flour but do me a favor and JUST GO GET THEM! They are not that expensive and they truly make the most outstanding shortbread crust. The texture is perfect and stands up nicely against the heavy cream cheese filling and lasts for days without getting soggy or falling apart.

I knew I had a winner with this one when my husband said, “It really tastes just like a King Cake”. This King Cake Cheesecake is our new favorite way to celebrate Mardi Gras and I hope it will be a hit with your family as well. If you cant’ join the Mardi Gras festivities then by all means EAT LIKE YOU ARE THERE! XO

King Cake Cheesecake
 
Prep time
Cook time
Total time
 
Homemade GF MIX: 2 cups brown rice flour ⅔ potato starch ¼ tapioca starch This is the best homemade gf mix and you will be able to use in it alot of baking items. Be aware this makes 2 cups but the cheesecake recipe only calls for 1 cup so I usually make a big batch of this and store it in a big container and then just scoop out the measurements as needed!
Ingredients
  • Crust:
  • *1 cup GF FLOUR MIX
  • 1 tsp xanxan gum
  • 6 TBSP butter, cubed
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • ⅓ cup sugar
  • Filling:
  • 2 packages of cream cheese, softened
  • ⅔ cup plus 2 TBSP sugar
  • 1 tsp vanilla
  • 2 eggs, room temp
  • Icing:
  • 1½ cup powdered sugar
  • 1 tsp vanilla
  • 6-8 TBSP milk
Instructions
  1. In a food processor or with your hands plus or mix together all ingredients for the shortbread crust. The mixture should resemble a crumbly dough that when pressed together stays together. Press into a greased spring form pan and set aside.
  2. For the filling: Beat together the cream cheese, sugar and eggs for 2-3 minutes. Add in the vanilla extract and beat on medium low for another 2-3 minutes until the mixture is nice and smooth! Must be very smooth!
  3. Pour filling into the pan on top of the crust and bake at 350 for 20 minutes. Top with a piece of foil and bake for another 10 minutes. Remove from the oven and allow to cool COMPLETELY.
  4. Meanwhile, make the icing. Mix together all ingredients until nice and smooth. Pour directly on top of the cheesecake and then using green, yellow and purple icing sugars make your design of choice. I chose to do the three colors in a circle so that when the cheesecake is sliced you still have all 3 colors on your slice. Refrigerate for 2 hours and serve cold.

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Comments

  1. says

    Hey girl! I have never heard of a king cake till now! Being an east coaster and now west coaster, I never got around to the traditions of the south. I love that you’re keeping up with fun traditions such as this and I’m sure your hubby is super happy as well. What a good little wife you are. I also love the color punch of your whole cheesecake. Aren’t you just a happy girl that you found a wonderful gluten-free treat and one that you actually prefer? Maybe your taste buds are telling you something. I do wish you lived a town over or down the street, so I could just stop on by for some afternoon cheesecake and tea. Wouldn’t that be the bomb?

    Have a great day girl!
    xoxo, Jackie
    jackie @ marin mama cooks recently posted..hot quinoa and oat cereal with goji berriesMy Profile

  2. says

    King Cake Cheesecake? Oh my goodness, Jessica…that’s awesome! You’re truly so creative in the kitchen! Posts like this are what I missed during those months that I’ve been MIA in the blogosphere!

  3. Shelly says

    This is the perfect recipe for my sons 20th birthday! He asked for a cheesecake and it’s king cake time here in Louisiana… so PERFECT combination!
    Only thing is I am just a basic cheesecake baker, could you please tell me what I could substitute for the *1 cup Brown Rice Flour Mix & 1 tsp xanxan gum? I am so sorry I am not familiar with these although they sound like the healthy type choices.
    Please help, I HAVE to make this…today.

  4. 2wellsmade5 says

    This is awesome….I actually was googling Copeland’s King Cake Cheesecake recipe when I found this one! We are on the Northshore and it’s carnival season now. So, King Cakes are in full effect! We also love our Rouses king cakes, Praline Pecan being our fav! Just curious, I will definitely be trying this, however what if one didn’t care to have the gluten free version. Would the ingredients change that much or should I just buy the specialty ingredients And no one will be able to tell? Laissez les bons temps rouler

  5. David Cayley says

    I have been searching his site for the Brown Rice Flour Mix
    I understand ingredients are a mixture of fine brown rice flour, tapioca flour and potato starch but in what ratio ?
    I want to make this recipe Gluten Free but am new to gluten free cooking and think a recipe for this flour is a must.
    Thanks for any help
    Dave

    • kbelleicious says

      2 cups brown rice flour
      2/3 potato starch
      1/4 tapioca starch

      This is the best homemade gf mix and you will be able to use in it alot of baking items. Be aware this makes 2 cups but cheesecake recipe only calls for 1 cup so I usually make a big batch of this and store it in a big container and then just scoop out the measurements as needed! Please please email me if I have confused you or if you have any more questions:)

      • David Cayley says

        Thank you so much
        That is exactly what I needed.
        When I saw the * beside the Brown Rice Flour Mix in the recipe thought is would be listed elsewhere but didn’t find it with search of your site.
        Thank you for the great site wish me luck making King Cheese Cake tonight.
        Dave

  6. David Cayley says

    Ok So just printed the recipe and there was the Brown Rice flour Mix recipe at the top.
    Sorry to have bothered you.’
    Dave

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