This is not your mother’s cheesecake: It's the classic dessert topped with a fluffy, whipped layer of vanilla mousse. Sorry, Mom...but you always said to go the extra mile.

Gallery

Recipe Summary

prep:
20 mins
cook:
55 mins
chill:
4 hrs
total:
5 hrs 15 mins
Yield:
16 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 325ºF.

    Advertisement
  • 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.

  • Size-WiseNeed 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 CheesecakePrepare 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.

  • Special ExtraGarnish with fresh berries just before serving.

Advertisement
Advertisement