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King Cake Cheesecake King cake cheesecake! Food and Drink

King Cheesecake Company, Inc., is a Marketer of Gourmet Desserts engaged in the manufacturing and wholesale distribution of high quality frozen Desserts. Since 1984 our mission has been to provide High Quality Products with outstanding customer service. This experience gives us a unique perspective in understanding the ever-changing needs of.


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Cheesecake King Cakes, Dearborn, Michigan. 2,513 likes · 10 talking about this · 4 were here. Cheesecake King


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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).


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Place the pans into the oven to bake for 15 minutes. Reduce the oven heat to 250°F and allow the cheesecake to bake for 70 minutes. Once baked, turn the heat off and leave the cheesecake in the oven with the door closed for 30 minutes. Prop the door open and let the cheesecake continue cooling for another 30 minutes.


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In a small bowl, whisk together egg and 1 tablespoon water. Turn out King Cake Dough onto a lightly floured surface, and divide in half. Roll one half into a 24×6-inch rectangle. Using a small offset spatula, spread half of cream cheese mixture onto dough, leaving a ½-inch border on one long side. Brush border with egg wash.


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Preheat oven to 325°F. In a medium bowl and the crust ingredients and mix well. Spoon into a 9" springform pan and press down with the back of a flat measuring cup until evenly leveled out. In the bowl of your stand mixer add the cream cheese and mix with the paddle attachment, on low, just until mixed.


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Preheat oven to 350 degrees and grease a 9-inch springform pan. Make the cinnamon sugar: In a small bowl, combine the brown sugar, cinnamon and melted butter. Mix until smooth. Make the cinnamon roll batter: In the bowl of a stand mixer, cream the butter and sugar. Add the egg, milk, and vanilla and mix to combine.


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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.


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Reduce the oven temperature to 250°F. In a large mixing bowl, beat cream cheese until smooth, about 1 to 2 minutes, scraping the bowl frequently. Add in sugar, cream, flour, eggs, vanilla, cinnamon, and salt. Scrape the bowl as needed to get a well combined, lump-free mixture. Don't over mix the batter on a high speed.


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Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours. ***OVEN METHOD: If you want to bake it: Preheat oven to 325°F.


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Preheat the oven to 300 degrees F. In a medium bowl, combine the graham cracker crumbs with the melted butter until well mixed and the consistency of wet sand. Press the crumb mixture into the.


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Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Preheat oven to 350°F. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.


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Preheat the oven to 350°F. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.


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Cover; let rise in a warm place (85°F) until doubled in bulk, 45 minutes to 1 hour. Prepare the Praline-Cream Cheese Filling: Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg. Prepare the baked cakes: Gently punch Dough down; divide in half.


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Prevent your screen from going dark as you follow along. Preheat the oven to 400°F. Lightly grease a 10" springform pan. To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.


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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! Pour filling into the pan on top of the crust and bake at 350 for 20 minutes.