Ice Cream & Cherry Cheesecake Recipe
Combine graham cracker crumbs, margarine and 1/4 cup sugar in medium bowl. Press evenly into bottom of a 9-in round spring-form pan. Freeze 15 minutes.
Meanwhile, beat cream cheese, vanilla and remaining 3/4 cup sugar in a large bowl, using an electric mixer on medium, until smooth.
Scoop ice cream into spring-form pan, pressing to form an even layer over crust. Evenly spread on cream cheese mixture. Cover and freeze 5 hours or overnight. Freeze serving platter 30 minutes before serving.
Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. Arrange cake on chilled serving platter.
Top cheesecake with cherry pie filling. Serve immediately.
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Last updated: February 7th, 2021
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