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Gluten-Free Chocolate Chip Cookie Cheesecake

gluten-free chocolate chip cookie cheesecake Dessert
Gluten-Free Chocolate Chip Cookie Cheesecake
  • Prep 20 min
  • Total 5 hr 30 min
  • Servings 16

A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert. Recipe by Haley Nelson.

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.

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

Nutrition Facts

Serving Size: 16 servings
Calories
460
% Daily Value
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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