Ice Cream Cheesecake

• servings: 8 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

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

Directions

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
• Total Fat: 46 g
• Saturated Fat: 27 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 156 mg
• Sodium: 444 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 2 g
• Total Sugars: 63 g
• Protein: 10 g