- 2 packages cream cheese
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1 prepared graham cracker crust
- For the filling:
- 1 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Preheat the oven to 160°C (325°F).
In a large bowl, combine cream cheese, eggs, sugar and vanilla. Beat the mixture until smooth and creamy.
Pour the cheese filling onto the prepared graham cracker base and spread it evenly.
Bake the cake in the preheated oven for about 30-35 minutes or until the edges are set and the center is slightly curled.
While the cake is baking, prepare the icing. In another bowl, stir together the cream, sugar and vanilla until well combined.
After baking, take the cake out of the oven and carefully spread the ice cream over the hot filling.
Put the cake back in the oven and bake for another 10 minutes.
After baking, remove the cake from the oven and let it cool to room temperature.
Store the cake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set completely.
Serve cold and enjoy!
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