3 Tbsp butter or margarine, melted
32 oz PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
1 ⅓ Tbsp vanilla, divided
8 oz COOL WHIP Whipped Topping, thawed
- HEAT oven to 325ºF.
- 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 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 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.
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.
Garnish with fresh berries just before serving.
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.