Ice Cream Cheesecake Recipe

ingredients

2 cups crushed pretzels
1/2 cup butter, melted
3 tablespoons sugar
1 cup sugar
1 package (8 ounce size) cream cheese, softened
1 cup cottage cheese
1 cup sour cream
1 can (12 ounce size) limeade concentrate, partially thawed
1/2 gallon French vanilla ice cream, softened
lime peel curls for garnish
fresh mint leaves

directions

Preheat oven to 350 degrees F.

Crush pretzels before measuring. Mix with melted butter and 3 tablespoons sugar. Press into the bottom of a 10-inch springform pan.

Bake for 8 minutes at 350 degrees F. Remove from oven and cool completely.

Create cheesecake base by combining 1 cup sugar with cream cheese and beat until smooth. Add cottage cheese, sour cream and limeade. Beat well.

Soften ice cream and fold cheese cake mixture into ice cream. Spread mixture over pretzel crust. Cover with plastic wrap and freeze until firm (approximately 3-4 hours).

To serve, run a knife around edges of pan to loosen ice cream from pan. Remove sides of pan. Loosen ice cream from bottom of pan and place on serving plate.

Cut into 16 wedges, garnish with curls of lime peel and mint leaves as desired.

nutrition data

Nutritional data has not been calculated yet.