Gluten-Free Chocolate Chip Cookie Cheesecake

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

  • 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

  • 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

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.

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.