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Gluten-Free Chocolate Chip Cookie Cheesecake

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Gluten-Free Chocolate Chip Cookie Cheesecake
  • Prep 20 min
  • Total 5 hr 30 min
  • Servings 16
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A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert. Recipe by Haley Nelson.
May 4, 2018

Ingredients

  • 1 box Betty Crocker™ gluten free chocolate chip cookie mix
  • Butter, gluten-free vanilla and egg as called for on cookie mix box

  • 3 packages (250 g each) cream cheese, softened
  • 1 1/4 cups sugar
  • 2 teaspoons gluten-free vanilla
  • 4 eggs
  • 1/2 cup miniature chocolate chips

Steps

  • 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.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    How-To Use floured fingers to pat cookie dough into springform pan if dough is too sticky.
  • Tip 3
    Did You Know? Cooling the baked cheesecake slowly, by opening the oven and cooling to room temperature, helps keep the filling from cracking.

Nutrition Information

460 Calories, 26g Total Fat, 6g Protein, 26g Total Carbs, 36g Sugars

Nutrition Facts

Serving Size: 16 servings
Calories
460
Total Fat
26g
Saturated Fat
15g
Trans Fat
0.5g
Cholesterol
130mg
Sodium
350mg
Total Carbs
26g
Dietary Fiber
0g
Sugars
36g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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