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Gluten Free Chocolate Chip Cookie Cheesecake

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

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( 24 Ratings)

24 Ratings

5 Stars 58%

4 Stars 29%

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 5 hr 30 min
Servings 16

Ingredients

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

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Directions

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

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredi ent sources can change.

Use floured fingers to pat cookie dough into springform pan if dough is too sticky.

Cooling the baked cheesecake slowly, by opening the oven and cooling to room temperature, helps keep the filling from cracking.

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 15g, 15% Trans Fat 1/2g 1/2% ),
Cholesterol: 130mg; 130%;
Sodium: 350mg; 350%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 0g 0% Sugars 36g 36% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/16/2011 4:33:45 PM REPORT ABUSE PixieKid said:

Rating:

I've made this twice now, and everyone loved it. Even the ones who are not gluten intolerant. Between three adults and two children we pretty much ate all of it in just a few hours. Excellent! Highly recommend!

This reply was: Helpful Inspiring

Posted 12/2/2010 11:18:17 AM REPORT ABUSE Michelle339 said:

Rating:

I made this for Thanksgiving. Some were skeptical because I labeled it gluten free - but they ate the whole cheesecake!! Will definitely make it again and again for my gluten sensitive relatives.

This reply was: Helpful Inspiring