philadelphia vanilla mousse cheesecake
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%
prep time
20 Min
cook time
6 Hr 15 Min
method
Bake
yield
16 serving(s)
Ingredients
- 40 - nilla wafers, finely crushed
- 3 tablespoons butter or margarine, melted
- 4 packages (8 oz each) philadelphia cream cheese, softened, divided
- 1 cup sugar, divided
- 1 tablespoon plus 1 tsp vanilla, divided
- 3 - eggs
- 8 ounces cool whip whipped topping, thawed
How To Make philadelphia vanilla mousse cheesecake
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Step 1Heat oven to 325 degrees F.
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Step 2Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
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Step 3Beat 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.
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Step 4Bake 50-55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
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Step 5Beat 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.
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