Cheesecake breadring
Cheesecake breadring
Number: 304440
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Makes servings
  • 1 pack Hot Roll Mix
  • 8 pack Cream cheese, softened
  • 4 tbsp Sugar, granulated
  • 8 tbsp Sugar, granulated
  • 1 time Egg, whole
  • 1 tbsp Vanilla
  • 8 tbsp Sour cream
  • 2 ea Eggs
  • 6 tbsp butter, melted
Oven temp: 350 soften yeaast from roll mix in ¼ cup warm water.
Combine the mix and ¼ cup sugar.
Stir in the yeast, egg, sour cream and butter.
Mix well.
Place dough in greased bowl, turning once.
Cover and chill 2 to 3 hours.
Turn dough onto floured surface.
Roll the dough into a 18" circle.
Fit into a 6 cup mold ring, allowing some dough to hang over the edges.(dough will cover the center hole).
Beat cream cheese, sugar and vanilla till smooth.
Add eggs, one at a time, beating well after each addition.
Pour into mold.
Bring dough from sides over the top of filling.
Seal to center of mold.
Cut an x in the dough covering the center home.
Fold the four triangles back over top of ring, sealing to outer edges.
Let rise until almost double, 1 to 1 ½ hours.
Bake 35 to 40 minutes or until wooden pick inserted into filling comes out clean.
Cool in the pan 10 min. turn out on a rack, sprinkle with confectioners sugar and serve

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