An ice cream sundae cheesecake recipe?!? This delicious dessert ticks off two of the boxes that make a great cottage treat: it’s refreshingly cold, and it’s completely decadent. Adding ice cream and chocolate wafer crumbs to a traditional cheesecake recipe makes it next-level good, and super summery.
Crust:
- 1⅓ cups chocolate wafer crumbs
- ¼ cup granulated sugar
- ⅓ cup butter or margarine
Filling:
- 1 pkg cream cheese (250 g)
- 1 cup icing sugar
- 4 cups frozen prepared whipped topping
- 1 cup vanilla ice cream
- 6 tbsp chocolate sundae sauce
Additional chocolate sauce and cocoa to garnish
1. Combine all ingredients for crust. Mix well. Press firmly into the bottom of a 9” spring-form pan.
2. Bake at 375°F for 8 to 10 minutes. Cool completely.
3. Beat cream cheese, icing sugar, whipped topping, and ice cream in a large bowl on low speed of electric mixer just until blended. Pour over baked crust.
4. Drop 6 tablespoonfuls of chocolate sundae sauce at even intervals on filling. Twirl with a knife. Freeze at least 3 hours, or until firm.
5. Remove sides of pan. Let cake sit for 10 minutes to soften.
6. To serve, drizzle a small puddle of chocolate sundae sauce on each plate. Place a slice of cheesecake on top. Sprinkle with cocoa. Makes about 10 servings.
Tips:
If you’re storing the cake longer than overnight, keep it frozen in the pan, covered with plastic wrap.
Feeling fancy? Garnish the cake with a few fresh raspberries, strawberries, and/or mint leaves for a spectacular presentation.
