Recipe of the Month: Snickerdoodle Cheesecake

Oh, my. I love Snickerdoodle cookies so when I saw this recipe on Facebook, I knew I would have to try it. I still haven’t gotten the chance. (Maybe I’ll make it at Thanksgiving.) But, it is Snickerdoodles – what could be bad about that? This recipe comes from where they too love their Snickerdoodles. She even suggests her Snickerdoodle cookie recipe for the crust. She suggests 1/2 the recipe as you only need 12 cookies for the crust.



1 1/2 cups crushed Snickerdoodle Cookies (about 12)

2 T. melted butter


2 – 8 o.z packages of cream cheese, softened

8 oz. sour cream

1 cup sugar

2 T. flour

2 t. vanilla extract

1/2 t. ground cinnamon

3 large eggs, lightly beaten


1 T. sugar

1/2 t. ground cinnamon


Pre-heat oven to 350 degrees.

In bowl, mix cookie crumbs and melted butter well. (If using store-bought cookies instead of using the recipe above, you may need a little more butter to get the cookie crumbs to stick together.) Pour mixture into 9-inch springform pan. Pat them flat with your hand and then the bottom of a glass. Set aside.

In a large mixing bowl, beat cream cheese, sour cream, sugar, flour, vanilla, and cinnamon with an electric mixer until smooth. Stir in eggs. Pour mixture over crust, spreading evenly.

In a small bowl, mix sugar and cinnamon. Sprinkle on top of cheesecake. Bake 40-50 minutes or until cheesecake is dark brown. Let it cool in the pan on a wire rack for 15 minutes. Cover cheesecake and chill in the refrigerator for at least four hours before serving.

Recipe of the Month: Pumpkin Crunch

P1030159I received this recipe from my Aunt last year around Thanksgiving time. Her family loved it and had it both at Thanksgiving and Christmas. I made it for Christmas last year and it was a hit. It smells wonderful as it bakes. It is like pumpkin pie with a crunchy topping. Try it warm with ice cream or serve at room temperature with whip cream. Awesome both ways.


1 15 oz can of pumpkin
1 12 oz can of evaporated milk
1 1/2 cup sugar
3 eggs
1 1/2 tsp cinnamon
1 box yellow cake mix
1 cup (2 sticks) melted butter

Combine the first 5 ingredients and pour into a greased 13X9 inch pan

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top
Bake at 350 degrees for 1 hour and 10 minutes

Recipe of the Month: Sopapilla Cheesecake

CIMG2697Here is another recipe I received from a fellow parent after they brought this yummy dessert for the Faculty Appreciation Lunch at our elementary school. Easy to make and delicious – what could be better? (Note: After making this for dessert on Easter, I am considering reducing the amount of cinnamon on top. I don’t recall the one at the faculty lunch having so much.)


2 (8 oz.) packages of cream cheese, softened

1 cup white sugar

1 t. vanilla

2 (8 oz.) cans refrigerated crescent rolls

1/2 cup white sugar

1 t. cinnamon

1/2 cup butter, room temperature


Preheat oven to 350 degrees. Spray bottom of 9 x 13 baking dish with cooking spray.

Beat cream cheese and 1 cup sugar and vanilla extract in a bowl until smooth.

Unroll one can of crescent roll dough in pan. Press to fill the entire bottom of the pan. Evenly spread the cream cheese mixture into the baking dish. Then cover and do the same with the remaining can of crescent dough.

Stir together 1/2 cup of sugar, cinnamon and butter. Sprinkle mixture over the top of cheesecake.

Bake until crescent dough has pudded and turned golden brown, about 30 minutes. Remove from oven and cool in pan before cutting into 12 squares.

Recipe of the Month: Pumpkin Cheesecake

P1030018This recipe is said to be The Cheesecake Factory’s recipe for Pumpkin Cheesecake. I don’t recall where I got it from so I can’t verify that. But I made it for the past two Thanksgiving and my family enjoys it so I thought I would share the recipe. Yummy!



1 1/2 cups graham cracker crumbs

5 T. butter

1 T. sugar


3 8 oz. packages of cream cheese, softened

1 cup sugar

1 t. vanilla

1 cup canned pumpkin

3 eggs

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. allspice

Whipped Cream


Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds up the sides of an 8″ springform pan. Bake for 5 mintues at 350. Set aside.

Combine cream cheese, sugar and vanilla in large bowl. Mix until smooth with an electric mixer. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into crust. Bake for 60-70 minutes or till top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it is throroughly chilled, remove the pan sides and cut. Serve with whipped cream.