PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake

71 Reviews 11 Pics
  • Prep

    20 m
  • Ready In

    6 h 15 m
Recipe by  PHILADELPHIA Cream Cheese

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  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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Reviews (71)

Rate This Recipe
JKCOOPER
53

JKCOOPER

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
43

Ann of CT

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
36

crazysweetness

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. :)

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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