mardi gras cheesecake

This King Cake Cheesecake is flavored with cinnamon and vanilla and is decorated in Mardi Gras colors. There&#x27;s also a pecan hidden in the cake, so whoever gets that piece hosts the party next year!Enjoy this as an alternative to bready King Cake, or decorate as desired to enjoy cinnamon cheesecake any time of year.

King Cake Cheesecake (Cinnamon Cheesecake)

sleeve Graham crackers (about 18 squares/9 sheets)

salt

unsalted butter

oz sugar

oz brown sugar

cornstarch (optional)

cinnamon

vanilla

eggs

oz 1/4 block cream cheese

oz (about 2 Tablespoons sour cream

Prep

Allow cream cheese, eggs, and sour cream to come to room temperature, about 1-1 1/2 hours.

Heat oven to 350F for the crust

If using a 1-piece pan, spray all over with pan spray and line the bottom and sides with a circle and strips of parchment.

If using a push pan or springform pan, just line the bottom of the pan with parchment and spray the sides with pan spray.

Get a cake pan or roasting pan that is 1&quot; larger than your baking pan. Fill a kettle with water. Heat to a boil right before you put the cake in the oven. This is for the water bath.

For the Crust

Crush cookies in a food processor or a plastic bag.

Add salt.

Melt the butter and work in until the mixture looks like damp sand.

Press evenly into the bottom of your pan.

Bake for 10 minutes and remove to cool.

Turn the oven down to 300F.

For the Batter

On no more than medium speed, using a hand mixer or stand mixer, beat cream cheese until smooth.

Add salt, brown sugar, and brown sugar and mix until well-combined, scraping the bowl as necessary.

Add cinnamon and vanilla, and mix again.

Mix in sour cream.

Add the eggs, one at a time, mixing one in well before adding the next. Be sure to scrape the bowl often.

Scrape the finished batter into the prepared crust.

If making for Mardi Gras, push a pecan half down into the batter near the edge of the pan.

Place the filled pan of batter into the larger pan and place on the oven rack.

Carefully pour in boiling water to come halfway up the sides of the pan.

Bake until the center of the cheesecake registers 160F with an instant-read thermometer.

Turn off oven, open oven door, and let cool for 30 minutes.

Remove to a rack and cool completely.

Chill completely and remove from the pan.

Spread on the glaze and decorate with sprinkles as desired.

Heat cream cheese in the microwave for about 10 seconds, just to soften.

Whisk cream cheese and sour cream together until smooth.

Whisk in salt and vanilla.

Whisk in as much powdered sugar as necessary to make a thick glaze.

Spread glaze over the top of the cheesecake, allowing it to drip down the sides if it wants to.

For the Glaze

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