A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert. It’s super simple and turns out one delicious cheesecake! Served warm was delightful!
Gluten-Free Chocolate Chip Cookie Cheesecake
2015-01-24 18:52:51
Yields 16
Prep Time
20 min
Total Time
5 hr 30 min
Crust
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- Butter, gluten-free vanilla and egg as called for on cookie mix box
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 2 teaspoons gluten-free vanilla
- 4 eggs
- 1/2 cup miniature chocolate chips
Instructions
- Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
- For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
- Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.
Notes
- * Use floured fingers to pat cookie dough into springform pan if dough is too sticky.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 460, Total Fat 26g, Cholesterol 130mg, Sodium 350mg, Total Carbohydrate 50g, Protein 6g, Vitamin A 15%, Vitamin C 0%, Calcium 8%, Iron 2%
- Percent Daily Values are based on a 2,000 calorie diet.
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