Brookfields Strawberry Ice Cream Cheesecake Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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recipe concoted Garrett Haden who developed this recipe when he was 13. A storebought chesecake also works well. Ingredients:
cheesecake filling |
2 pounds cream cheese, room temperature |
1 1/4 cup sugar |
4 eggs |
2 tablespoons lemon juice |
1/2 teaspoon vanilla |
for crust |
1 cup graham cracker crumbs |
1/2 cup walnuts |
4 tablespoons butter, melted |
2 tablespoons sugar |
1 half-gallon strawberry ice cream |
1 basket fresh strawberries, stemmed and sliced |
Directions:
1. Prep does not include cooling and chilling time
2. For cheesecake:
3. Preheat oven to 275 degrees.
4. Beat together the cream cheese and sugar with a mixer until creamy.
5. Add the eggs, lemon juice and vanilla; pour into a 9-by-13-inch casserole pan and bake for 1 hour.
6. Remove from oven and let cool.
7. To make crust:
8. Preheat oven to 350 degrees.
9. Put all ingredients into a food processor and blend.
10. Press the crust into the bottom of a greased 9-inch springform pan.
11. Bake the crust for 15 to 20 minutes.
12. Remove and let cool.
13. Pie assembly:
14. Alternate spooning strawberry ice cream and the baked cheesecake mixture into the pan until full.
15. Freeze for a minimum of 2 hours before serving.
16. Top with the fresh strawberries.
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