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PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake

Name: PHILADELPHIA Vanilla Mousse Cheesecake
Prep time: 20 min
Total time: 5 h 75 min
Yield: 16 servings
Ingredients: 40 NILLA Wafers, crushed; 3 tablespoons butter or margarine, melted; 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided; 1 cup sugar, divided; 4 teaspoons vanilla, divided; 3 eggs; 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Rating: 4.78 stars

129 Ratings
101 Reviews
24 Photos

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.

By Philadelphia

Gallery

Recipe Summary

prep:

20 mins

additional:

5 hrs 55 mins

total:

6 hrs 15 mins

Servings:

Yield:

16 servings

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

Step 1

Heat oven to 325 degrees F.

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Step 2

Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Step 3

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.
Step 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.
Step 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 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

Per Serving:

331 calories; protein 5.1g 10% DV; carbohydrates 26.3g 9% DV; fat 23.6g 36% DV; cholesterol 105.5mg 35% DV; sodium 292.7mg 12% DV. Full Nutrition

Reviews (101)

Most helpful positive review

JKCOOPER

04/19/2010

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. Read More

Helpful

(72)

Most helpful critical review

Julie Osmonson

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. Read More

Helpful

(9)

129 Ratings

5 star values: 108
4 star values: 16
3 star values: 3
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JKCOOPER

04/19/2010

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. Read More

Helpful

(72)

Ann Carletta Edison

03/29/2010

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 recipe ROCKS? Read More

Helpful

(51)

crazysweetness

07/13/2010

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 crust was awesome with the super vanilla flavor of the cheesecake. :) Read More

Helpful

(45)

Kristi Goulette Lozensky

03/29/2010

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 and one of his co-workers said it was so good that it was better than the "Cheesecake Factory" cheesecake. What a compliment!!! Read More

Helpful

(19)

mrskup

05/03/2010

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 eggs because I accidentally looked at the other recipe I was mixing at the same time! I actually LOVED the consistency that it gave it though so I may just stick to doing that from now on! The only thing I wasnt crazy about was the second layer on top. There was just too much! I think if you halved that amount it would be soo much better. Overall though it was a hit with our friends! Making this tomorrow (minus the top layer all together since I just realized I forgot Cool Whip!) and putting out a DIY topping bar. Crumbled Oreos/hot fudge and apple pie filling/caramel...Cant wait! Read More

Helpful

(18)

lisa

06/07/2010

WOW! Incredible! I don't know what else to say-this is just superb!! Read More

Helpful

(14)

cat1114

03/29/2010

This was one of the easiest creamiest delicious cheesecakes I have ever made. My family & I LOVED it! Read More

Helpful

(12)

Mandylou

03/31/2010

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! Read More

Helpful

(11)

COKEBEARS

03/29/2010

Very Good!!!! Read More

Helpful

(11)

Julie Osmonson

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. Read More

Helpful

(9)

More Reviews

Back to PHILADELPHIA Vanilla Mousse Cheesecake

All Reviews for PHILADELPHIA Vanilla Mousse Cheesecake

- of Reviews

Nutritional Information

PHILADELPHIA Vanilla Mousse Cheesecake

Servings Per Recipe: 16
Calories: 331.1

% Daily Value *

protein: 10 %

carbohydrates: 9 %

dietary fiber:

sugars:

fat: 36 %

saturated fat: 67 %

cholesterol: 35 %

vitamin a iu: 2 %

niacin equivalents: 2 %

vitamin b6: 1 %

vitamin c:

folate: 1 %

calcium: 1 %

iron: 1 %

magnesium: 1 %

potassium:

sodium: 12 %

thiamin: 1 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of PHILADELPHIA Vanilla Mousse Cheesecake

1 of 101

All Reviews

JKCOOPER

04/19/2010

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.

Helpful

(72)

Ann Carletta Edison

03/29/2010

Helpful

(51)

crazysweetness

07/13/2010

Helpful

(45)

Kristi Goulette Lozensky

03/29/2010

Helpful

(19)

mrskup

05/03/2010

Helpful

(18)

lisa

06/07/2010

WOW! Incredible! I don't know what else to say-this is just superb!!

Helpful

(14)

cat1114

03/29/2010

This was one of the easiest creamiest delicious cheesecakes I have ever made. My family & I LOVED it!

Helpful

(12)

Mandylou

03/31/2010

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!

Helpful

(11)

COKEBEARS