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Frozen Brownie Cheesecake

 Frozen Brownie Cheesecake
Vanilla ice cream was in this cheesecake the first time we had it at a friend's. When I decided to make it I could only find chocolate ice cream, and I've made it that way ever since! Our kids especially love this for their birthdays because it combines cake and ice cream.
12-16 ServingsPrep: 30 min. Bake: 25 min. + freezing

Ingredients

  • CRUST:
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup light corn syrup
  • 1 quart chocolate ice cream, softenend
  • 1 jar (18 ounces) hot fudge sauce

Directions

  • In a large bowl, cream sugar and butter. Add eggs. Combine dry
  • ingredients; add to creamed mixture. Pat into the bottom of a 9-in.
  • springform pan. Bake at 350° for 25-30 minutes. Cool. Meanwhile,
  • for filling, blend cream cheese and corn syrup in a bowl. Add ice
  • cream. Spoon half of filling over crust; top with half of fudge
  • sauce. Cover with remaining filling. Cover and freeze 4 hours or
  • overnight. When ready to serve, pipe remaining fudge sauce in
  • parallel strips over top of cake. Pull a knife across strips in
  • opposite direction. Yield: 12-16 servings.

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Frozen Brownie Cheesecake (continued)

Nutritional Facts: 1 serving (1 piece) equals 359 calories, 17 g fat (10 g saturated fat), 69 mg cholesterol, 266 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.