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Chocolate Chip Cookie Cheesecake

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  • Prep 15 min
  • Total 60 min
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A top 10 finalist in the 2018 Bake It Possible! recipe contest. This recipe is made with Betty Crocker™ Chocolate Chip Cookie Mix.
Created Nov 22, 2018
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Ingredients

  • 1 pouch (496 g) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1 stick (1/2 cup/125 mL) butter, softened
  • 1 egg
  • 1 1/2 cups (375 mL) plain Greek yogurt
  • 1 tub (227 g) low fat cream cheese at room temperature
  • ½ cup (125 mL) granulated stevia or sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp (30 mL) cornstarch
  • Pinch of salt

Steps

  •  
    1
    Heat oven to 375°F (190°C). Line bottom of 8- or 9-inch springform pan with parchment paper circle and spray the sides with non-stick cooking spray.
  •  
    2
    Stir cookie mix, softened butter and egg in a medium bowl until soft dough forms. Spread a generous 1 cup of dough over the bottom of the pan. Take remaining dough and drop spoonfuls onto ungreased cookie sheet (will get about 9 cookies).
  •  
    3
    Place the 2 pans on separate oven shelves and bake 11 to 15 minutes. Remove the cookies when they are golden brown (which will likely be closer to 11 minutes). Remove the cookie crust when it is golden brown and the edges are pulling away slightly from the sides of the pan (closer to 15 minutes). Place both pans on wire cooling racks to cool.
  •  
    4
    Lower the oven temperature to 350°F (180°C).
  •  
    5
    In a large bowl, beat yogurt, cream cheese, stevia (or sugar), eggs and vanilla with an electric mixer on medium speed until smooth. Add cornstarch and salt and continue beating on low speed until blended.
  •  
    6
    Pour cheesecake filling into pan with baked crust.
  •  
    7
    Bake for about 30 to 35 minutes. When the cheesecake is done, it will still move a little, but will have a ‘done’ look. The edges of the filling will be just starting to pull away from the sides. Do not overbake. Immediately upon removing from oven, run thin knife around edge of cheesecake.
  •  
    8
    Allow to cool on a wire rack for 1 hour at room temperature and then release the sides of the pan and continue cooling. You may also place pan in the refrigerator, lightly covered with foil, for 2 to 3 hours. When removing from the refrigerator, allow to sit at room temperature for 10 minutes. Then gently release the springform pan. Decorate with fruit and cookie crumbs.

Expert Tips

  • Tip 1
    You can use small pastry cutters to cut persimmon shapes, but fresh berries would be a beautiful addition to this delicious dessert.

Nutrition Information

No nutrition information available for this recipe
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