Philadelphia Vanilla Mousse Cheesecake

By beltranm

prep time
20 min
total time
6 hr 15 min

Kraft Kitchens Tips
Size-Wise
Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

Vanilla Bean Mousse Cheesecake
Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.
Special Extra
Garnish with fresh berries just before serving.

nutritional information
per serving


Calories
360
Total fat
27 g
Saturated fat
17 g
Cholesterol
125 mg
Sodium
280 mg
Carbohydrate
25 g
Dietary fiber
0 g
Sugars
20 g
Protein
6 g
Vitamin A
15 %DV
Vitamin C
0 %DV
Calcium
6 %DV
Iron
2 %DV

Ingredients

• 40 NILLA Wafers, crushed (about 1-1/2 cups)
• 3 Tbsp. Butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 1 cup Sugar, divided
• 1 Tbsp. plus 1 tsp. vanilla, divided
• 3 Eggs
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Details

Servings 16
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 325ºF.

MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.