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:
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- 2 cups graham cracker crumbs (or 24 Oreo cookies, filling removed, for a chocolate crust)
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- 1/2 cup unsalted butter, melted
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- 2 tablespoons granulated sugar
For the Cheesecake Layer:
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- 24 ounces (3 blocks) cream cheese, softened to room temperature
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- 3/4 cup granulated sugar
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- 3 large eggs, room temperature
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- 1 teaspoon pure vanilla extract
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- 1/2 cup sour cream
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- 1 tablespoon lemon juice (optional, for added tang)
For the Ice Cream Layer:
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- 1.5 quarts (6 cups) high-quality ice cream of choice
Optional Toppings:
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- Whipped cream
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- Fresh berries
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- Chocolate or caramel sauce
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- Crushed cookies or nuts
Instructions
Step 1: Prepare the Crust
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- Preheat the oven to 325°F (160°C).
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- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
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- 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.
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- Bake for 10 minutes, then remove and let cool completely.
Step 2: Make the Cheesecake Layer
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- In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes.
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- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
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- 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.
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- Pour the batter over the cooled crust.
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- 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.
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- Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
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- Turn off the oven and leave the door slightly ajar for 1 hour to allow the cheesecake to cool gradually.
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- 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
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- Remove the ice cream from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly.
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- Spread the softened ice cream evenly over the chilled cheesecake layer.
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- 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
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- If desired, drizzle with chocolate or caramel sauce, or add a layer of whipped cream and fresh berries.
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- Let the cake sit at room temperature for 5-10 minutes before slicing to allow for cleaner cuts.
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- 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