Chocolate Chip Cookie Dough Cheesecake Tart {Gluten Free}
 
 
Quick and easy decadent dessert that everyone can enjoy!
Author:
Serves: 8
Ingredients:
  • 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
Directions:
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
Recipe by tempting thyme at https://temptingthyme.com/2013/12/29/chocolate-chip-cookie-dough-cheesecake-tart/