philadelphia vanilla mousse cheesecake

kmcdow avatar
By Krystal McDow
from San Jose, CA

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%

serves 16
prep time 20 Min
cook time 6 Hr 15 Min
method Bake

Ingredients For philadelphia vanilla mousse cheesecake

  • 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
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How To Make philadelphia vanilla mousse cheesecake

  • 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.

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