PHILADELPHIA Vanilla Mousse Cheesecake
Ingredients
- 40 NILLA Wafers, crushed
- 3 tablespoons butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
- 1 cup sugar, divided
- 4 teaspoons vanilla, divided
- 3 large eggs
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
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Instructions
- Preheat the oven to 325 degrees F (162 degrees C).
- Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan.
- Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan.
- Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan.
- Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake.
- Refrigerate for 4 hours. Remove the rim of the pan before serving.
Source
Original recipe: View Original