- 1 cup chocolate cookie crumbs
- 1/4 cup margarine, melted
- 3 Tbsp. sugar
- 2 packages (8 oz. ea.) cream cheese, softened
- 2/3 cup sugar
- 1/2 tsp. vanilla extract
- 1 container Breyers® Chocolate Ice Cream
- 1 can (21 oz.) cherry pie filling or your favorite pie filling
Serving Size: 16
Amount per: per serving
- Calories 330
- Calories from Fat 160
- Total Fat 18g
- Saturated Fat 10g
- Trans Fat 0.5g
- Cholesterol 54mg
- Sodium 210mg
- Total Carbs 250g
- Dietary Fiber 1g
- Sugars 26g
- Protein 4g
- Calcium 8%
- Iron 8%
- Vitamin C 2%
- Vitamin A 15%
Combine cookie crumbs, melted margarine and 3 tablespoons sugar in medium bowl. Evenly press into the bottom of nonstick 9-inch springform pan; set aside.
Meanwhile, beat cream cheese, remaining 2/3 cup sugar and vanilla in large bowl with electric mixer until smooth; set aside.
Spoon Breyers® Chocolate Ice Cream into springform pan, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 5 hours or overnight. Freeze serving platter 30 minutes before serving.
Top cheesecake with cherry pie filling. Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. Arrange cake on chilled serving platter.
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