PHILADELPHIA Vanilla Mousse Cheesecake

This creamy vanilla mousse cheesecake with a wafer crust features a top layer of cream cheese with whipped topping and more vanilla for an elegant dessert.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 331 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (162 degrees C).

Step 2

Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan.

Step 3

Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan.

Step 4

Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan.

Step 5

Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake.

Step 6

Refrigerate for 4 hours. Remove the rim of the pan before serving.