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
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Prep Time
20 min
Total Time
5 hr 30 min
Prep Time
20 min
Total Time
5 hr 30 min
Crust
  1. 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
  2. Butter, gluten-free vanilla and egg as called for on cookie mix box
Filling
  1. 3 packages (8 oz each) cream cheese, softened
  2. 1 1/4 cups sugar
  3. 2 teaspoons gluten-free vanilla
  4. 4 eggs
  5. 1/2 cup miniature chocolate chips
Instructions
  1. 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.
  2. 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.
  3. 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
  1. * Use floured fingers to pat cookie dough into springform pan if dough is too sticky.
NUTRITION INFORMATION PER SERVING
  1. Serving Size: 1 Serving
  2. Calories 460, Total Fat 26g, Cholesterol 130mg, Sodium 350mg, Total Carbohydrate 50g, Protein 6g, Vitamin A 15%, Vitamin C 0%, Calcium 8%, Iron 2%
  3. Percent Daily Values are based on a 2,000 calorie diet.
Christmas Kitchen https://christmaskitchen.org/
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