PHILADELPHIA Vanilla Mousse Cheesecake

Serving Size: 16
Prep Time:
Total Time:


  • NILLA Wafers, finely crushed (about 1-1/2 cups)
  • 3 Tbsp butter or margarine, melted
  • 32 Ounce PHILADELPHIA Cream Cheese, softened, divided
  • 1 cup sugar, divided
  • 1.33 Tbsp vanilla, divided
  • 3 eggs
  • 8 Ounce 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.