Chocolate Chip Cookie Cheesecake (Gluten Free)

Chocolate Chip Cookie Cheesecake (Gluten Free)

Prep Time:
20 min
Start to Finish:
3 Hr 50 Min
Servings:
16
Print:
8.5 x 11 6 x 4

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

Directions

  1. Heat oven to 325°F. For crust, make cookie dough as directed on box, using butter, vanilla and egg—except press dough into bottom and 1 inch up side of ungreased 10-inch springform pan. Set aside.
  2. For filling, in large bowl, beat cream cheese and sugar with electric mixer on low speed 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 completely on cooling rack, at least 2 hours. Store any remaining cheesecake covered in refrigerator.

Additional Directions

Prep Guide and Tips:
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredi ent sources can change.

Nutrition Facts

Nutritional Information Per Serving; 1:

Calories:
460 
Calories From Fat:
230 
Total Fat:
26g 
Cholesterol:
130mg 
Sodium:
350mg 
Potassium:
100mg 
Protein:
6g 
Vitamin A:
15% 
Vitamin C:
0% 
Calcium:
8% 
Iron:
2%