Name: Cheesecake Ice Cream Cake Recipe
Prep time: PT-485794H43M11S
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (or 24 Oreo cookies, filling removed, for a chocolate crust); 1/2 cup unsalted butter, melted; 2 tablespoons granulated sugar; 24 ounces (3 blocks) cream cheese, softened to room temperature; 3/4 cup granulated sugar; 3 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1/2 cup sour cream; 1 tablespoon lemon juice (optional, for added tang); 1.5 quarts (6 cups) high-quality ice cream of choice; Whipped cream; Fresh berries; Chocolate or caramel sauce; Crushed cookies or nuts

Description

Cheesecake Ice Cream Cake Recipe is one of those desserts that feels like an instant classic—effortlessly indulgent and quietly nostalgic. I still remember the first time I made it: it was the peak of summer, and the kitchen was humming with warmth and anticipation.

Ingredients

Scale

For the Crust:

- 2 cups graham cracker crumbs (or 24 Oreo cookies, filling removed, for a chocolate crust)

- 1/2 cup unsalted butter, melted

- 2 tablespoons granulated sugar

For the Cheesecake Layer:

- 24 ounces (3 blocks) cream cheese, softened to room temperature

- 3/4 cup granulated sugar

- 3 large eggs, room temperature

- 1 teaspoon pure vanilla extract

- 1/2 cup sour cream

- 1 tablespoon lemon juice (optional, for added tang)

For the Ice Cream Layer:

- 1.5 quarts (6 cups) high-quality ice cream of choice

Optional Toppings:

- Whipped cream

- Fresh berries

- Chocolate or caramel sauce

- Crushed cookies or nuts

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Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C).

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

1. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to ensure an even, compact layer.

1. Bake for 10 minutes, then remove and let cool completely.

Step 2: Make the Cheesecake Layer

1. In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes.

1. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

1. Stir in the vanilla extract, sour cream, and lemon juice (if using) until just combined. Avoid overmixing, as this can incorporate too much air and lead to cracks.

1. Pour the batter over the cooled crust.

1. Prepare a water bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.

1. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

1. Turn off the oven and leave the door slightly ajar for 1 hour to allow the cheesecake to cool gradually.

1. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to set completely.

Step 3: Add the Ice Cream Layer

1. Remove the ice cream from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly.

1. Spread the softened ice cream evenly over the chilled cheesecake layer.

1. Cover the pan tightly with plastic wrap and freeze for at least 2 hours, or until the ice cream is firm.

Step 4: Decorate and Serve

1. If desired, drizzle with chocolate or caramel sauce, or add a layer of whipped cream and fresh berries.

1. Let the cake sit at room temperature for 5-10 minutes before slicing to allow for cleaner cuts.

1. Use a hot knife (dipped in warm water and wiped dry) to slice the cake into portions.

Prep Time: 20-30
Cook Time: 50
Category: Cake
Method: Bake
Cuisine: American