By Edna Posted on

Frozen Raspberry Cream Cheesecake Recipe

Square

Difficulty: Easy
Serves 12

Ingredients:

  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter or margarine, melted
  • 2 8-ounce packages cream cheese
  • 1 quart vanilla ice cream, softened
  • 3/4 cup red raspberry preserves or sweetened frozen raspberries
  • 1/2 cup heavy cream

Instructions:

  1. Combine crumbs, sugar, cinnamon and butter in a small bowl and blend well.
  2. Press firmly over bottom and sides of a buttered 8″ spring-form pan.
  3. Chill.
  4. Beat cream cheese until soft and add softened ice cream, beating until just blended.
  5. Spoon one fourth of this mixture over the crust, then drizzle part of the raspberries over the top.
  6. Continue layering until all the ice cream-cheese mixture and 1/2 cup of the preserves are used.
  7. Smooth top and cover with plastic wrap.
  8. Freeze overnight or until firm.
  9. Remove from freezer 30 minutes before serving and spread remaining preserves over top.
  10. Whip cream and spoon it on top, or place in a pastry bag fitted with a star tip and pipe a lattice design.