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Gluten-Free Chocolate Chip Cookie Cheesecake
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Prep Time:
20 minutes
Total Time:
5 hours 30 minutes
Chocolate Chip Cookie Cream Pie: A blissful union of mix and filling for the ultimate dessert.
Ingredients:
  • 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • Butter, gluten-free vanilla and egg as called for on cookie mix box
  • 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
Instructions:
  • Preheat oven to 325°F. Prepare cookie dough according to box instructions with butter, vanilla, and eggs, but press into bottom and 1 inch up sides of a 10-inch springform pan. Set aside.
  • In a large bowl, use an electric mixer on low speed to blend cream cheese and sugar for about 30 seconds until smooth. Add vanilla and eggs one at a time, then gently mix in chocolate chips. Transfer the mixture to the pan.
  • Bake for 1 to 1 1/4 hours until puffed and a beautiful golden brown. Allow the cake to sit in the turned-off oven for 15 minutes with the door slightly ajar. Run a knife along the inside edge of the pan, then let it cool on a wire rack before refrigerating any leftovers.

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