It’s been a while since I made this cheesecake, and its pictures have been haunting me in my photo collection ever since. A few of my family members were in town visiting, and we needed something good for dessert. The thing is… we had a couple things to consider.
Many of us like to eat light. My Mom is gluten free, so we had to choose something she could enjoy too.
My sister is often recommending recipes from magazines, and she had pulled this recipe for snickerdoodle cheesecake out of an issue of Better Homes and Gardens from last fall. Since I’m a snickerdoodle cookie FANATIC, it sounded wonderful to me… and it would be easy to turn it into a gluten-free version too. As far as eating light… well… we at least used light cream cheese- ha!
While this is not a low calorie dessert, devouring a small slice of it will totally satisfy your craving for sugar. I’m all for eating kind of a plain-type cheesecake without a lot of sauces or toppings or anything excessive like that. I love cheesecake enough not to mess it up with a lot of extra stuff, so this snickerdoodle cheesecake meets that criteria. It’s a delicious and creamy textured cheesecake with a cinnamony-crust on top. Perfect!
Our gluten-free adaptation of this recipe turned out very well. We used Cup-4-Cup Gluten Free Flour Blend (my favorite to use for baking) to substitute for the all purpose flour in the recipe. And for the crust we just used some gluten-free sugar cookies (animal cookies would work fine too). My gluten-free Mom was happy that she was able to eat it too. It was enjoyed by all of us. Did it taste like snickerdoodles? No, not really. But it was a delicious cheesecake with a cinnamon-sugar touch!
Here are a few more cheesecake recipes you might like to try:
Red Velvet Cheesecake Strawberry Cheesecake No Bake Cheesecake Italian Ricotta Cheesecake Pumpkin Cheesecake
