I hope you all had a wonderful Christmas, and enjoying this quiet time before New Year’s Day! We spent Christmas down in Atlanta with PT’s side of the family, and although my niece and nephew are adorable and we don’t get to see them enough, I am always thankful when it is time to head on home. I am a homebody….cannot stray for long, before needing the energy that being in my own home brings me! Anyone else feel the same way?
How many of you are hosting a New Year’s Eve party, or attending one? I swear when the kids were little, I never saw past the time of 10 pm. When the boys finally went down, I either fell asleep watching a movie, or mentally knew I was kidding myself and crawled into my cozy bed. Anyone with kids knows exactly what I am talking about! Party…..or sleep……sleep always won the war within me! LOL!
I think K was in kindergarten or first grade when a friend and I decided to host a party for some neighborhood friends. Basically, families that were in the same boat as us. Small kids could run around, while parents could socialize, play cards and prod each other awake. =) She and I swapped hosting duties each year until she had the misfortune to move away from me. Now it is left up to me, and I have people telling me they are showing up starting in September, lol! I don’t think I could stop hosting this party even if I wanted to. It is expected, and I cannot disappoint….I have always been a people pleaser. Some of the families have changed, and sometimes even my own kids do not even show up, but the idea is the same. Enjoy the company of friends we hold dear to our hearts, and occasional we prod each other awake as we near the midnight hour. Julie, if you are reading this…..head on over from the Anderson area, we miss you!!!!
One of the desserts that I will be making is this Chocolate Chip Cookie Dough Cheesecake Tart! Before the holidays, I worked with Pillsbury’s new Gluten Free Cookie Dough. I came up with a couple of different recipes, one being this Chocolate Chip Cookie Dough Cheesecake Tart. If you missed the first recipe, you can see it here ———> Take 5 Chocolate Chip Sundae Cups! As more and more people are suffering from wheat sensitivities/allergies, I am happy to see companies like Pillsbury conducting the research and coming up with products that Gluten sufferer’s can enjoy! This also allows me to make tempting recipes that my gluten intolerant friends can eat when visiting my house. I for one understand food allergies and how to cook around them, but baking for gluten allergies is beyond my scope at the moment…….
This dessert is so simple to make, you can easily have it ready for the unexpected guest. If you do not have a gluten intolerance, you can use any chocolate chip cookie dough (even homemade if you have some stashed in your freezer. See this time saver here——–> How to Freeze Cookie Dough) you have on hand. As I was not using the standard graham cracker crust, I used a tart pan instead of the conventional springform pan. I felt that it would bake more evenly if I used the tart pan. Spread 1/2 – 3/4 of the Pillsbury Gluten Free Cookie Dough into prepared tart pan; topping with 1/4 cup caramel ice cream topping. You can sprinkle a little bit of sea salt over this if you are one who loves salted caramel.
Pour your cheesecake mixture on top of the chocolate chip cookie dough crust (16 oz cream cheese, 2 eggs, 2/3 cup granulated sugar and 1 tsp vanilla extract) and dot with chunks of remaining cookie dough. Bake at 350 degrees until the middle is set (firm and not too jiggly). Pull out of the oven, and cool completely. Store in the refrigerator until ready to serve. Drizzle with caramel and chocolate sauce if desired. Cut & ENJOY! This Chocolate chip Cookie Dough Cheesecake is silky smooth! Creaminess in every bite you take. Just a little bit different than the normal dense cheesecake I bake. I don’t know if it is because I didn’t prebake the crust, or what…..but I felt like the cookie dough and cheesecake started to blend together as they baked. Totally yummy!!
If you have a Gluten allergy, or are cooking for someone who has an issue, Pillsbury has some amazing recipes on their website. Check it our here ———> Pillsbury Gluten Free Website! If you are a Pinterest addict like me, Pillsbury also has some amazing recipes linked up on their board, all created by the amazing chef Cat Cora. Here is the link for her recipes ——–> Cat Cora Gluten Free recipes!
I hope you all have an amazing New Year’s Eve. Are you staying in with a good movie, hosting a party, or attending one????
No matter what you are doing, I hope you have an amazing New Year’s Eve, and while you are at it……….. Indulge a little with this amazing Chocolate Chip Cookie Dough Cheesecake Tart!!!
- 1 container Pillsbury Gluten Free Chocolate Chip Cookie Dough
- ¼ cup Caramel Ice Cream Topping
- 2 (8oz) bricks Light Cream Cheese, room temperature
- 2 eggs, room temperature
- ⅔ cup granulated sugar
- 1 tsp vanilla extract (I used my homemade extract)
- Optional: Chocolate and Caramel Ice Cream Topping
- Preheat oven to 350 degrees.
- Spray your tart pan with cooking spray. Press ½ to ¾ of the cookie dough on bottom and sides of your tart pan, making it as even as possible for consistent baking. Drizzle cookie dough with ¼ cup caramel topping. Set aside.
- In medium bowl, beat cream cheese and sugar on low/medium speed until fully combined and smooth, about 3-5 minutes. Add in the eggs and vanilla extract and blend an additional minute. Pour over prepared crust. Dot the cream cheese mixture with remaining cookie dough (about a Tablespoon each).
- Set the tart pan on a cookie sheet and bake at 350 degrees for 30 minutes, or until the middle is set and not too jiggly. If you find that the perimeter is getting too dark, reduce the heat to 325 degrees after the first 20 minutes. Turn off the oven, open the oven door and let cool for 20-30 minutes. Remove cheesecake, and store in the refrigerator until ready to serve.
- Before serving, you can drizzle the cheesecake with chocolate and caramel sauce if desired. Store any leftover's in refrigerator for up to 1 week.