Description
A deliciously unique dessert combining the rich creaminess of cheesecake with the fun crunch of fried ice cream!
Ingredients
Scale
For the Crust:
- 2 cups crushed cornflakes
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Topping:
- 2 cups vanilla ice cream
- 1/2 cup crushed cornflakes
- 2 tablespoons unsalted butter, melted
- 1/4 cup honey
- Whipped cream for garnish
- Ground cinnamon for garnish
- Maraschino cherries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, mix crushed cornflakes, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract and ground cinnamon until well combined.
- Assemble: Pour the cheesecake batter over the crust, spreading it evenly.
- Bake: Bake for 45-50 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Cool: Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Topping: Just before serving, scoop vanilla ice cream into balls and roll in crushed cornflakes. Place on top of the cheesecake.
- Garnish: Drizzle with melted butter and honey. Garnish with whipped cream, a sprinkle of ground cinnamon, and maraschino cherries.
Notes
For an extra crunchy topping, you can freeze the ice cream balls for 30 minutes before rolling in cornflakes.
- Prep Time: 30 minutes
- Cook Time: 50 minutes