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PHILADELPHIA Vanilla Bean Mousse Cheesecake
2 Review(s)
6 Hr 15 Min
Prep : 20 Min Cook: 5 Hr 55 Min
This creamy cheesecake boasts a crushed wafer crust and a layer of sweetened cream cheese and whipped topping.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
40 vanilla wafers, finely crushed (about 1-1/2 cups)
2
3 Tbsp. butter, melted
3
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, divided
4
1 cup sugar, divided
5
2 tsp. vanilla extract, divided
6
1 vanilla bean
7
3 eggs
8
3 cups thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 325ºF. Step 2
Combine 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 tsp. vanilla extract in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. 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 centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Step 5
Beat remaining cream cheese, sugar and vanilla extract with mixer in large bowl until blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Kraft Kitchen Tips!
Special Extra
Garnish with fresh berries just before serving.
Variation
Substitute foil-lined 13x9-inch pan for the springform pan. Mix crust ingredients as directed, using 55 vanilla wafers (crushed to make about 2 cups crumbs) and 1/4 cup butter. Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min. or until centre is almost set. Cool completely in pan. Spread with Cool Whip mixture. Refrigerate 4 hours. Use ends of foil to remove cheesecake from pan before cutting to serve.
How to Press Crumb Mixture onto Bottom of Pan to Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Variation
Prepare recipe as directed, omitting the vanilla bean and using 1 Tbsp. (3 tsp.) vanilla extract. Add 2 tsp. vanilla extract to cheesecake batter and 1 tsp. vanilla extract to flavour cheesecake topping as directed.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 26 g
Saturated fat 16 g
80 %
Cholesterol 120 mg
Sodium 340 mg
14 %
Carbohydrate 26 g
Fibre 0 g
Sugars 21 g
Protein 7 g
Vitamin A
20 %
Vitamin C
2 %
Calcium
8 %
Iron
4 %
Servings
16 servings, 1 piece (98 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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