Last Valentine's Day, I cooked (Shrimp Scampi and Cheddar Bay Biscuits, gluten free!). This year we opted to go out - but I still wanted to do something special, so I made dessert! Gluten-Free Chocolate Chip Cheesecake, where obviously the challenge was making a gluten-free crust.
What You Need:
- 1 Box Betty Crocker (or other kind) Gluten Free Chocolate Chip Cookie Mix
- Butter, vanilla, and egg as called for on box.
For the filling:
- 3 packages (8 oz each) cream cheese, softened. I used 1/3 less fat. I don't think fat free would work.
- 1 1/4 cups sugar
- 2 teaspoons vanilla
- 4 eggs
- 1/2 cup miniature chocolate chips
I used Betty Crocker's Gluten Free Chocolate Chip Cookie mix (I am sure any GF cookie mix would work). I made it as directed and placed into a greased 10" pie pan, pressing it down firmly as you would a normal, homemade crust.What You Do:
1. Mix cookie dough according to box instructions and press firmly into a greased 10" pie pan.
2. Preheat Oven to 325.
3. In a large bowl, mix together cream cheese (softened) and sugar until well blended. 4. Beat in vanilla.
5. Beat in eggs, one at a time. 
7. Pour mixed filling into the crust. 8. Bake 1 hour and 15 minutes or until crust edges are brown. Let cool completely before serving and place in the refrigerator if not serving immediately.
It was VERY good. I know this is not a healthy recipe by any means, but I was shocked how well it turned out to use cookie mix for the crust. We loved it - it was rich, but delicious. It was definitely way too much for two of us, but I know it would be a hit at a party... and I can almost guarantee you, people would have NO idea it was gluten free. :)
