PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake

78
PHILADELPHIA Cream Cheese 0

"After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert."

Ingredients 6 h 15 m {{adjustedServings}} servings 331 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 325 degrees F.
  2. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
  5. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
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Footnotes

  • Size-Wise:
  • Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.
  • Vanilla Bean Mousse Cheesecake:
  • Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.
  • Special Extra:
  • Garnish with fresh berries just before serving.
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Reviews 78

  1. 99 Ratings

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JKCOOPER
4/19/2010

Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.

Ann of CT
3/29/2010

Absolutely fabulous! I didnt even have a springform pan, I made it in a pie plate and it worked out fine. I would make this again. The blueberrys are so contrasting. Did I mention that this recipe ROCKS?

crazysweetness
7/13/2010

What an amazingly yummy cheesecake!! The only change to the recipe that i applied was to double the crust ingredients and added some super fine chopped walnuts to the crust as well. That nutty crust was awesome with the super vanilla flavor of the cheesecake. :)