(Gluten Free) Cookie Dough Cheesecake

My baking abilities were challenged when my doc suggested I go from my current 90% gluten free-ness to 100% for the sake of my poor, sluggish little thyroid.  Ugh.  Don't get me wrong, I make some de-lish GF brownies, but to do it all. the. time? Oh boy.

Luckily for me, I came across a recipe for an all purpose gluten free flour mix that you can sub 1:1 for good ol' wheat flour. A lifesaver! I'm spoiled in that I live 15 minutes from Bob's Red Mill and I can buy all these ingredients and more in their bulk section on the cheap.


1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour 
2 scant tsp. xanthan gum

Anyhoo, my work has implemented monthly themed potlucks.  Best idea EVER.  I wish it had been mine.  January's theme is "cozy comforts," ie - comfort food and comfy clothes.  And yes, we get to dress the part as long as we contribute food.  Hello, yoga pants and messy hair!

Two of my favorite things? 1) Cookie dough.  2) Cheesecake.  Naturally, I've been itching to try cookie dough cheesecake.  Even better? It will fall into the above mentioned comfort food category!

PART 1: COOKIE

To circle back around to gluten free, I've tried my favorite chocolate chip cookie recipe using the newly discovered GF flour blend.  I'm a fan of the Better Homes and Gardens ccc recipe; they call for half shortening and half butter -- I use all butter.  None of that fake stuff pour moi.

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour (or the gluten free blend, in my case)
• 1, 12-ounce package (2 cups) semisweet chocolate chips (I use the mini ones)

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, and baking soda.  Beat until mixture is combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Stir in chocolate chips.  

Since I made the cookie part half a week before I needed it, I decided to freeze it.  To make life easier on myself, I covered the base of my springform pan with Press'n Seal.  I spread some of the cookie dough on top of that (maybe half an inch high), then wrapped it and stashed it in the freezer--this will be the cheesecake crust.  Now I'll be able to pop it out of the freezer when I'm ready and it'll be the perfect shape for my pan! Some of the dough I shaped into small balls (like you'd find in cookie dough ice cream), and the rest I made a regular cookie size--the regular sized ones I'll save for a rainy day.  Which is every day in Portland.  Good thing I have a hearty appetite.

PART 2: CHEESECAKE

3, 8-ounce packages cream cheese, softened
1/4 cup sour cream, room temperature
1 cup sugar
2 Tablespoons all-purpose flour (or the gluten free blend, in my case)
1 teaspoon vanilla
3 large eggs


Preheat oven to 325° F.

In electric mixer, beat cream cheese and sour cream.  Add the sugar, flour, and vanilla and mix until combined.  Beat in eggs, one at a time.  


Now it's time to turn the cookie dough and cheesecake batter into...tah dah! COOKIE DOUGH CHEESECAKE!

1) Put a tea kettle/pot/water-filled vessel on the stove.  You'll need boiling water for a water bath. Double wrap the bottom of a springform pan with alumnium foil, and place it in a larger pan (Roasting pan? Sheet pan? Improvise if you have to.)


2) Get those handy-dandy wrapped cookie crust and mini cookie dough balls out of the freezer. 


3) Put the cookie dough crust in a 9-10" springform pan, followed by half the cheesecake batter, then half the mini cookie dough balls.  Top this with the remaining cheesecake batter, and the rest of the mini cookie dough balls.  This part will be showing so take time to arrange them nicely.  Press the mini cookie dough balls into the batter with your finger.

4) Bake in a water bath* at 325°F for 40-50 minutes, or until the cheesecake appears set (it shouldn't jiggle!)


*Water bath tip - assemble cheesecake, then put wrapped springform pan inside roasting pan.  Put it in the oven, and then pour the boiling water into the larger roasting pan.  I have a tendency to trip, and the last thing I'd want to do is trip with a big, open pan of boiling water in my hands.  Once the cheesecake is finished, you can lift the springform right out and let the pan of water cool in the oven before removing it.  No burns!

5) Cool on a wire rack.  Cover and let chill at least 4 hours, or overnight.  

PART 3: FROSTING

1, 8-ounce package cream cheese, room temperature
1 stick (8T) unsalted butter, room temperature
1 Tablespoon milk
1 teaspoon vanilla extract
~2 cups powdered sugar, sifted (I don't measure this...I just add it till it looks and tastes good.)


Mini chocolate chips, for decorating


Cream cream cheese and butter in an electric mixer using whisk attachment.  Add milk, vanilla, and powdered sugar.  Beat until smooth. 


Using a star tip, pipe frosting around the top of the cheesecake.  Sprinkle with chocolate chips and enjoy!

P.S. - You'll have extra frosting.  A darn shame.