Philadelphia Vanilla Mousse Cheesecake (Courtesy of Real Simple) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 16 |
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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. 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:
1. Heat oven to 325 degrees F.
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 well blended.
4. Add eggs, 1 at a time, mixing on low speed after each, just until blended.
5. Pour over crust.
6. Bake 50 to 55 minute or until center is almost set.
7. Run knife around rim of pan to loosen cake; cool completely in pan (leaving rim on).
8. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended.
9. Whisk in Cool Whip.
10. Spread over cheesecake.
11. Refrigerate for 4 hours.
12. Remove rim of pan before serving cheesecake.
13. Garnish with fresh berries if desired.
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