Gluten-Free Chocolate Chip Cookie Cheesecake

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

Minutes

Total Time

5:30

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredi ent 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.
Betty Crocker® Mixes win Edison Award
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:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 15g,
    • Trans Fat 1/2g),
  • Cholesterol 130mg;
  • Sodium 350mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 6g;
Percent Daily Value*:
    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.