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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
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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. ...MORE + LESS -

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

Hide Images
  • 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

  • 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 Information

Nutrition Facts

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

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