Rating: 5 stars
131 Ratings
  • 5 star values: 109
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees F.

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  • 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.

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

331 calories; protein 5.1g; carbohydrates 26.3g; fat 23.6g; cholesterol 105.5mg; sodium 292.7mg. Full Nutrition
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