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Vanilla Ice Cream Cheesecake

Vanilla Ice Cream Cheesecake recipe made with cream cheese, ice cream, and a sweet graham cracker crust. The perfect summer cheesecake!
Course Dessert
Cuisine American
Keyword recipe for ice cream cheesecake
Prep Time 20 minutes
Freeze time 5 hours
Servings 8 servings
Calories 739kcal
Author Kelly Miller

Ingredients

For the crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter melted

For the ice cream cheesecake

  • 16 oz cream cheese softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1.5 quart vanilla ice cream
  • whipped cream and cherries if desired

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.

Nutrition

Calories: 739kcal | Carbohydrates: 73g | Protein: 10g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 444mg | Potassium: 452mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1686IU | Vitamin C: 1mg | Calcium: 293mg | Iron: 1mg