BROOKFIELDS' STRAWBERRY ICE CREAM CHEESECAKE PIE

BROOKFIELDS' STRAWBERRY ICE CREAM CHEESECAKE PIE image

Number Of Ingredients 13

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Cheesecake filling:
2 pounds cream cheese, room temperature
1¼ cup sugar
4 eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla
For crust:
1 cup graham cracker crumbs
1/2 cup walnuts
4 tablespoons butter, melted
2 tablespoons sugar
1 half-gallon strawberry ice cream
1 basket fresh strawberries, stemmed and sliced

Steps:

For cheesecake: Preheat oven to 275 degrees. Beat together the cream cheese and sugar with a mixer until creamy. Add the eggs, lemon juice and vanilla; pour into a 9-by-13-inch casserole pan and bake for 1 hour. Remove from oven and let cool. To make crust: Preheat oven to 350 degrees. Put all ingredients into a food processor and blend. Press the crust into the bottom of a greased 9-inch springform pan. Bake the crust for 15 to 20 minutes. Remove and let cool. Pie assembly: Alternate spooning strawberry ice cream and the baked cheesecake mixture into the pan until full. Freeze for a minimum of 2 hours before serving. Top with the fresh strawberries. Per serving: 659 cal.; 13 g pro.; 59 g carb.; 43 g fat (25 sat., 13 monounsat., 4 polyunsat., 1 other); 190 mg chol.; 356 mg sod.; 1 g fiber; 51 g sugar; 57 percent calories from fat.