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1. Mardi Gras King Cake. This is the most traditional and famous dessert of the Mardi Gras celebration. If you've never had one, it's sort of like a giant, one-layer cinnamon roll - soft, sweet, and delicious. The King Cake features a brioche dough, lots of cinnamon, and colorful sugar. And this recipe uses cream cheese icing, so it.

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Feb 15. Celebrate Mardi Gras with a spin on the classic king cake. The Mardi Gras king cake cheesecake from Copeland's of New Orleans has everything you love about the classic dish with a smooth and creamy cheesecake filling. And remember, whoever finds the baby in their slice of cake will be lucky in the New Year. Cumberland Kennesaw.

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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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Instructions . Graham Cracker Crust Instructions. Preheat the oven to 325 degrees f. Line a cupcake pan with cupcake liners. Place all of the graham cracker crust ingredients into a medium mixing bowl and mix until combined.

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In a medium bowl, combine cream cheese, 1 cup of the sugar, cinnamon and vanilla. Spread over crescent dough in pan, creating an even layer. Lay the second crescent dough over the top of the cream cheese mixture. If your dough has seams, lay it on a cutting board first to press the seams together.

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The texture is substantial without being overly dense; you could even call it deceptively light on the spork. But the proof is in the tasting and the Popeye's Mardi Gras Cheesecake experience is way too reminiscent of eating a wedge-shaped brick of Betty Crocker vanilla frosting. Though I don't eat a lot of dessert, I am one of the legions of.

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Mardi Gras Cheesecake Parfait. In a medium size mixing bowl, using a mixer, mix whipped cream cheese, whipped topping, ground cinnamon, and vanilla extract until smooth. In a parfait cup or dessert cup, layer the following, ½ kiwi, 2 tablespoons topping mix, 2 tablespoons of pineapple, 2 tablespoons topping mix, ½ kiwi, 2 tablespoons topping.

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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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1. A king cake is made with a yeast dough instead of a regular cake batter. Be sure to use warm (not hot) water to activate the yeast otherwise your dough won't rise correctly. 2. For best results, use the bread flour called for in the recipe instead of all-purpose flour. 3. Knead the bread dough until it's smooth and feels like "a baby's butt."

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In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6.

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Preheat the oven to 170C/325F/Gas 3 and line a cupcake pan with 24 cupcake liners. To make the crust, combine all ingredients in a medium bowl and mix until combined. Using a tablespoon, scoop the crust crumbs into the cupcake liners. Using a flat bottomed round cup, press into the crumbs to make a firm crust. Set aside.

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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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Preheat oven to 350 degrees. Filling: In a mixing bowl, beat cream cheese with sugar. Add vanilla and continue beating until smooth. Spray a 9 x 13 with cooking spray. Carefully unroll crescent roll dough. Lay into the bottom of pan.

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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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Preheat oven to 350 F and line a muffin tin with paper liners or spray with nonstick spray. Combine all crust ingredients in a small bowl until crumbs are well moistened. Divide the crumb mixture between the 12 muffin cups, and press the crumbs into the bottom of the muffin cups. Bake crusts for 5-7 minutes. Let cool.

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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.