PHILADELPHIA Vanilla Mousse Cheesecake
Courtesy of PHILADELPHIA® Cream Cheese
Servings: 16
Prep Time: 20 Min.
Cook Time: 55 Min.
Chill Time: 4 Hrs.
Prep Time: 20 Min.
Cook Time: 55 Min.
Chill Time: 4 Hrs.
What you need:
* 40 NILLA Wafers, crushed (about 1-1/2 c.)
* 3 Tbsp. butter
* 4 pkg. (8-oz. each) PHILADELPHIA Cream Cheese, softened, divided
* 1 c. sugar, divided
* 1Tbsp. plus 1 tsp. vanilla, divided
* 3 eggs
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
* 3 Tbsp. butter
* 4 pkg. (8-oz. each) PHILADELPHIA Cream Cheese, softened, divided
* 1 c. sugar, divided
* 1Tbsp. plus 1 tsp. vanilla, divided
* 3 eggs
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
What to do:
1. HEAT oven to 325ºF.
2. MIX wafer crumbs and butter; press onto bottom of 9-in. springform pan.
3. BEAT 3 pkg. cream cheese, 3/4 c. 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.
4. BAKE 50 to 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 and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hrs. Remove rim of pan before serving cheesecake.
2. MIX wafer crumbs and butter; press onto bottom of 9-in. springform pan.
3. BEAT 3 pkg. cream cheese, 3/4 c. 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.
4. BAKE 50 to 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 and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hrs. Remove rim of pan before serving cheesecake.