vanilla mousse cheesecake

Name: Vanilla Mousse Cheesecake
Prep time: 20 min
Yield: 16
Ingredients: 40 - nilla wafers, finely crushed; 3 tablespoon(s) butter, melted; 4 - 8 oz. package(s) cream cheese, room temperature; 1 cup(s) sugar, divided; 1 1/2 tablespoon(s) pure vanilla extract; 3 x large eggs; 1 - 8 oz. package(s) cool whip, thawed; - raspberries, fresh

(3 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmm!

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(3 ratings)

yield 16 serving(s)

prep time 20 Min

Ingredients For vanilla mousse cheesecake

40

nilla wafers, finely crushed
3 Tbsp

butter, melted
4 - 8 oz. pkg

cream cheese, room temperature
1 c

sugar, divided
1 1/2 Tbsp

pure vanilla extract
3 x lg

eggs
1 - 8 oz. pkg

cool whip, thawed
raspberries, fresh

How To Make vanilla mousse cheesecake

1
Preheat oven to 325 degrees F.

2
Mix wafer crumbs & butter; press onto bottom of 9" springform pan.
3
Beat 3 pkg. cream cheese, 3/4 C sugar & 1 Tbsp vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 50 - 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 & vanilla with mixer in large bowl until blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with raspberries before serving.
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