I made this for a neighbour’s birthday when she said she wanted cheesecake but also wanted ice cream. So I made both and put them together. A graham cracker crust pressed into a pie pan, filled with a simple cream cheese filling of softened cream cheese, sugar, vanilla, and eggs, baked at 325°F (163°C) for thirty-five minutes. Cooled, chilled for four hours, then sliced and served with a scoop of strawberry ice cream on the side.
The cheesecake is dense and tangy. The ice cream is cold and sweet. Together on the same plate, each bite alternates between the two and neither gets old.
Tips for Making Cheesecake Pie
Soften the cream cheese fully
Take the cream cheese out of the fridge at least an hour before mixing. Cold cream cheese makes a lumpy filling that does not smooth out during baking.
Beat the cream cheese, sugar, and vanilla until completely smooth before adding the eggs. The eggs go in one at a time, mixed just until incorporated.
Chill for at least four hours
The filling sets as it cools. Cutting into a warm cheesecake gives you a runny centre. Four hours in the fridge, or overnight, produces clean slices.
Cover with plastic wrap to prevent the surface from drying out or absorbing fridge odours.
Easy Cheesecake Pie with Strawberry Ice Cream
Total Time: 55 minutes
Yield: 8 servings
Description
This creamy cheesecake pie is less dense than traditional cheesecake and pairs perfectly with sweet strawberry ice cream for a delightful dessert experience.
Ingredients
Units
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Strawberry ice cream, for serving
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch pie pan.
- In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating well after each addition.
- Pour cream cheese mixture over crust.
- Bake for 35 minutes or until the center is set.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Serve slices with strawberry ice cream.
Notes
For a sweeter dessert, pair the cheesecake pie with strawberry ice cream. You can use store-bought or homemade ice cream. The cheesecake pie can be stored in the refrigerator for up to 3 days. Ensure the cream cheese is softened before mixing for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 280
- Fat: 24
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 95
Frequently Asked Questions
Can I use a store-bought crust?
Yes. A pre-made graham cracker crust from the baking aisle works. The homemade version is crunchier and more buttery, but store-bought saves time.
What strawberry ice cream pairs best?
Any vanilla-based strawberry ice cream with real berry pieces. Homemade is excellent. Store-bought with visible strawberry chunks is the next best.
Can I freeze this?
The cheesecake freezes well for up to a month. Wrap tightly. Thaw overnight in the fridge. Add the ice cream when you serve.
If You Liked This Recipe, You’ll Love These
- Strawberry Ice Cream Cake
- Vegan No-Churn Strawberry Cheesecake Ice Cream
- Banoffee Ice Cream Cake
- Blueberry and Lemon Cheesecake Ice Cream
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