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My review
PHILADELPHIA Vanilla Mousse Cheesecake
Philadelphia
"After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert."
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Ingredients
6 h 15 m servings 331 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Heat oven to 325 degrees F.
- 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.
Footnotes
- 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.
Nutrition Facts
Per Serving: 331 calories; 23.6 g fat; 26.3 g carbohydrates; 5.1 g protein; 105 mg cholesterol; 293 mg sodium. Full nutrition
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Reviews
Read all reviews 98123 Ratings
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Most helpful positive review
4/16/2010
Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.
Most helpful critical review
10/25/2010
I did not care for this version of cheesecake at all. It's not the rich, thick, dense style of NewYork Cheesecake, that's for sure.
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4/16/2010
Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.
3/29/2010
Absolutely fabulous! I didnt even have a springform pan, I made it in a pie plate and it worked out fine. I would make this again. The blueberrys are so contrasting. Did I mention that this rec...
7/13/2010
What an amazingly yummy cheesecake!! The only change to the recipe that i applied was to double the crust ingredients and added some super fine chopped walnuts to the crust as well. That nutty c...
3/27/2010
My husband requested this for his birthday. This was only the second time that I have made a homemade cheesecake and it turned out heavenly. My hubby took the leftovers into work the next day an...
4/30/2010
Very good! This was my first time making an actual cheesecake. I used Keebler Vanilla Wafers since they were on sale, 1/3 less fat Philly, a little more vanilla than it calls for, and only 2 egg...
3/27/2010
This was one of the easiest, creamiest, delicious cheesecakes I have ever made. My family & I LOVED it!
3/28/2010
Oh My Goodness! This was sooooo good. I love the top layer. I did add a little extra vanilla, because I am a big fan. I will be making this again for sure!