Philadelphia Cream Cheese

What's This?
Serving size 16
Prep Time
Total Time


40 NILLA Wafers, finely crushed (about 1-1/2 cups)3 Tbsp butter or margarine, melted32 oz PHILADELPHIA Cream Cheese, softened, divided1 cup sugar, divided1 ⅓ Tbsp vanilla, divided3 eggs8 oz COOL WHIP Whipped Topping, thawed


  1. HEAT oven to 325ºF.
  2. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  3. BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  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.
  5. BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Kraft Kitchens tips:

Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

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.

Garnish with fresh berries just before serving.


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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 16 Total

  • Calories 360
  • Total Fat 26 g
  • Saturated Fat 16 g
  • Sodium 280 mg
  • Total Carbohydrates 26 g
  • Protein 5 g
  • Cholesterol 115 mg
  • Sugars 20 g
  • Iron 2%
  • Vitamin C 2%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Vanilla, Baking

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