Philadelphia Vanilla Mousse Cheesecake

Krystal McDow

By
@kmcdow

I got this recipe from Kraft's Food and Family Cookbook.
Nutritional Facts:
Calories:360, Fat:26g, Sat Fat:16g, Chol:115mg, Sodium:280mg, Carbs:26g, Fiber:0g, Sugars:20g, Protein:5g, Vit A:15%, Vit C:2%, Calcium:6%, Iron:2%


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Serves:

16

Prep:

20 Min

Cook:

6 Hr 15 Min

Method:

Bake

Ingredients

40
nilla wafers, finely crushed
3 Tbsp
butter or margarine, melted
4 pkg
(8 oz each) philadelphia cream cheese, softened, divided
1 c
sugar, divided
1 Tbsp
plus 1 tsp vanilla, divided
3
eggs
8 oz
cool whip whipped topping, thawed

Directions Step-By-Step

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 blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 50-55 minutes 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 blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American