Ice Cream Cheesecake

Confession: I haven't made this one yet, but I'm planning on making it this weekend. Photos of the pie and reviews coming soon.

Ice Cream Cheesecake

Crust:
1 cup graham cracker crumbs
½ teaspoon cinnamon
3 tablespoons sugar
4 tablespoons margarine, melted

Filling:
2 (8 oz.) packages cream cheese
1 quart Blue Bell Homemade Vanilla Ice Cream
1 (12 oz.) jar red raspberry preserves
1 cup whipped cream topping (or ½ cup whipping cream, whipped)
9” butter spring from pan


Combine graham cracker crumbs, cinnamon, sugar and margarine and press over bottom and sides of 9” buttered spring form pan. Chill.

Prepare filling by softening and whipping cream cheese. Be sure to use chilled bowl and beaters and beat ice cream, adding cream cheese. Spoon ¼ of cheese mixture over crust.

Drizzle 1/3 preserves over mixture. Preserves will sink to bottom. Repeat with ice cream layer and preserves. Save last third of preservers for later. Freeze mixture with crust.

Before serving, add whipped cream topping (or whipped whipping cream) and remaining preserves on top.