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Denmark King’s Hawaiian Cheesecake


Denmark King’s Hawaiian Cheesecake



For Denmark:

1 pack (12 rolls) King’s Hawaiian Rolls, cut in half horizontally

16 ounces cream cheese, softened

1/2 container granulated sugar


1 teaspoon vanilla extract

2 eggs

Pineapple glaze:

1 glass powdered sugar

2 tablespoons pineapple juice


1 teaspoon vanilla extract


Toasted coconut drops for garnish

Denmark King’s Hawaiian Cheesecake


Denmark King’s Hawaiian Cheesecake new york times recipes




Preheat broiler to 350°F (175°) Preheat to C). Softly oil a 9 x 13-inch heating dish. Carefully cut the

whole bundle of

Kings Hawaiian Rolls in half on a level plane so that the best and foot are all associated. Put the foot

half in the arranged heating dish.


In a blending bowl, blend mellowed cream cheese, granulated sugar, vanilla extricate, and eggs until

smooth and creamy.

Spread the cheesecake blend equitably over the foot layer of Hawaiian rolls in the preparing dish.

Place the best half of the roll on the cheesecake base and press down on the foot slightly.

Bake in the preheated stove for 25-30 minutes or until the cheesecake is set and the beat of the roll is

gently browned.

While the baked good is cooking, mix together the powdered sugar, pineapple juice, and vanilla

extricate in a little bowl until smooth.

When the baked good is wrapped up cooking, expel it from the stove and promptly sprinkle with the


pineapple coat. If you like, sprinkle toasted coconut drops on best for an indeed more tropical feel.

For more recipes click here

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