![]() ![]() Did it taste like snickerdoodles? No, not really. My gluten-free Mom was happy that she was able to eat it too. And for the crust we just used some gluten-free sugar cookies (animal cookies would work fine too). 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. (If using a darker pan, decrease temp to 350☏) With a hand mixer, cream together the butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Our gluten-free adaptation of this recipe turned out very well. Preheat your oven to 375 degrees F and spray a 9×13 glass pan with non-stick cooking spray. It’s a delicious and creamy textured cheesecake with a cinnamony-crust on top. I love cheesecake enough not to mess it up with a lot of extra stuff, so this snickerdoodle cheesecake meets that criteria. I’m all for eating kind of a plain-type cheesecake without a lot of sauces or toppings or anything excessive like that. While this is not a low calorie dessert, devouring a small slice of it will totally satisfy your craving for sugar. As far as eating light… well… we at least used light cream cheese- ha! 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. 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. My Mom is gluten free, so we had to choose something she could enjoy too. ![]() The thing is… we had a couple things to consider. A few of my family members were in town visiting, and we needed something good for dessert. It’s been a while since I made this cheesecake, and its pictures have been haunting me in my photo collection ever since. I’d like to introduce you to my favorite new flavor cheesecake: the Snickerdoodle Cheesecake.
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