Gluten-Free Chocolate Chip Cookie Cheesecake
This recipe serves 16. One portion of this dish contains around 4g of protein, 21g of fat, and a total of 287 calories. If you have vanilla, sugar, betty chocolate chip cookie mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 5 hours and 30 minutes.
Instructions
Heat oven to 325F. For crust, make cookies as directed on box using butter, vanilla and eggsexcept press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
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.
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.
Recommended wine: Cream Sherry, Madeira, Moscato Dasti, Port, Prosecco
Cream Sherry, Madeira, and Moscato d'Asti are my top picks for Chocolate Chip Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
![NV Johnson Estate Cream Sherry]()
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "