
Breyers Cherry Cheesecake
A delicious make-ahead showstopper that’s perfect for entertaining!
Calories
300 (per serving)
Calories from Fat
150 (per serving)
Total Fat
17g (per serving)
Saturated Fat
9g (per serving)
Trans Fat
0.5g (per serving)
Cholesterol
45mg (per serving)
Sodium
180mg (per serving)
Total Carbs
35g (per serving)
Sugars
21g (per serving)
Protein
4g (per serving)
Calcium
10% (per serving)
Iron
2% (per serving)
Vitamin C
2% (per serving)
Vitamin A
15% (per serving)
- 1 cup graham cracker crumbs
- 1/4 cup margarine, melted
- 3 Tbsp. PLUS 2/3 cup sugar
- 2 packages (8 oz. ea.) cream cheese, softened
- 1/2 tsp. vanilla extract
- 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream
- 1 can (21 oz.) cherry pie filling or your favorite pie filling
Directions
Print1. Combine graham cracker crumbs, margarine and 3 tablespoons sugar in medium bowl; 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. Spoon Breyers® Natural Vanilla Ice Cream into springform pan, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 5 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. Arrange cake on chilled serving platter.