Ice Cream Cheesecake

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

CRUST

1 cup graham cracker crumbs

3 tablespoons sugar

1/4 cup butter (melted)

FILLING

16 oz cream cheese (softened)

2/3 cup sugar

1/2 teaspoon vanilla extract

1 ½ quart ice cream - any flavor

Instructions

Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter.

Press into the bottom of a spring form pan.

Freeze for 15 minutes.

In a medium bowl, beat together cream cheese, 2/3 cup sugar, and vanilla extract until creamy - set aside.

Soften ice cream (leave on counter for 5 minutes, or microwave at 15 second intervals) and spread onto the frozen crust, making sure it's packed down.

Spread cream cheese layer over ice cream.

Freeze for 5 hours or overnight.

When ready to serve, leave cheesecake sit at room temperature for about 5 minutes.

Use a knife dipped in warm water to slice.

Notes

The crust and ice cream flavors are easy to mix and match to create a lot of fun variations. As long as there aren't any mix-ins or things in the ice cream that would cause an unpleasant texture, the sky's the limit.

Some favorites:

Brownie crust with vanilla ice cream

Ginger snap crust with pumpkin ice cream

Oreo crust with chocolate ice cream

Nutrition

• Calories: 739 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 27 g
• Lipides Insaturés: 14 g
• Acides Gras Trans: 1 g
• Cholestérol: 156 mg
• Sodium: 444 mg
• Glucides Totaux: 73 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 63 g
• Protéines: 10 g