Philadelphia Vanilla Mousse Cheesecake (Courtesy of Real Simple)
"Courtesy of Real Simple Magazine. This Cheesecake is awesome, and the Mousse is to die for. It's a two layer cheesecake, with the original cheesecake on the bottom, and then a Mousse topping, and trust me, you'll love it. The crust is also a non-typical crust, made out of Vanilla Wafers. It was a hit at my house."
- Ready In:
- 6hrs 20mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 40 vanilla wafers, crushed (about 1 1/2 cups)
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 4 (8 ounce) packages . Philadelphia Cream Cheese, softened, divided
- 1 cup sugar, divided
- 1 tablespoon vanilla extract, divided
- 1 teaspoon vanilla extract, divided
- 3 eggs
- 1 (8 ounce) container Cool Whip Topping, thawed
directions
- Heat oven to 325 degrees F.
- 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 well blended.
- Add eggs, 1 at a time, mixing on low speed after each, just until blended.
- Pour over crust.
- Bake 50 to 55 minute or until center is almost set.
- Run knife around rim of pan to loosen cake; cool completely in pan (leaving rim on).
- Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended.
- Whisk in Cool Whip.
- Spread over cheesecake.
- Refrigerate for 4 hours.
- Remove rim of pan before serving cheesecake.
- Garnish with fresh berries if desired.
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Reviews
-
I found this recipe in the same magazine and made it...Everyone loved it. The texture was great. I did not use Cool Whip; I took Heavy Whipping Cream and made homemade whipped cream to use in the place of it. And although the recipe does not call for it, I always bake my cheesecakes in a hot water bath. SO Good!!!
RECIPE SUBMITTED BY
<p>I love to cook, try new recipes and develop new recipes. I have a cooking club that gets together to try new recipes and challenge our cooking skills.</p>
