Breyers Ice Cream Cherry Cheesecake – a delicious recipe with graham cracker crumbs, I, sugar, sugar, cream cheese, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In medium bowl, combine graham cracker crumbs, I Can't Believe It's Not Butter spread and 3 tablespoons sugar; press into 9-inch springform pan. Freeze 15 minutes.
2
Meanwhile, in large bowl with electric mixer beat cream cheese, remaining 2/3 cup sugar and vanilla until smooth; set aside.
3
Into springform pan, spoon Breyers ice cream, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
4
Top cheesecake with cherry pie filling. Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. On chilled serving platter, arrange cake.
870
kcal
Calories
56
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1/4 cup I Can't Believe It's Not Butter(R) Spread, spread melted, 2/3 cup sugar, plus, 3 tablespoons sugar, and more.
Yes, Breyers Ice Cream Cherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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