PHILADELPHIA Vanilla Mousse Cheesecake Recipe -
PHILADELPHIA Vanilla Mousse Cheesecake Recipe
  • READY IN 6+ hrs

PHILADELPHIA Vanilla Mousse Cheesecake

Recipe by  

"After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins

    6 hrs 15 mins


  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. 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 well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Kitchen-Friendly View


  • Size-Wise:
  • 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.
  • Special Extra:
  • Garnish with fresh berries just before serving.

Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.

Most Helpful Critical Review
Oct 25, 2010

I did not care for this version of cheesecake at all. It's not the rich, thick, dense style of NewYork Cheesecake, that's for sure.

Mar 29, 2010

Absolutely fabulous! I didnt even have a springform pan, I made it in a pie plate and it worked out fine. I would make this again. The blueberrys are so contrasting. Did I mention that this recipe ROCKS?

Jul 13, 2010

What an amazingly yummy cheesecake!! The only change to the recipe that i applied was to double the crust ingredients and added some super fine chopped walnuts to the crust as well. That nutty crust was awesome with the super vanilla flavor of the cheesecake. :)

Mar 29, 2010

My husband requested this for his birthday. This was only the second time that I have made a homemade cheesecake and it turned out heavenly. My hubby took the leftovers into work the next day and one of his co-workers said it was so good, that it was better than the "Cheesecake Factory" cheesecake. What a compliment!!!

May 03, 2010

Very good! This was my first time making an actual cheesecake. I used Keebler Vanilla Wafers since they were on sale, 1/3 less fat Philly, a little more vanilla than it calls for, and only 2 eggs because I accidentally looked at the other recipe I was mixing at the same time! I actually LOVED the consistency that it gave it though so I may just stick to doing that from now on! The only thing I wasnt crazy about was the second layer on top. There was just too much! I think if you halved that amount it would be soo much better. Overall though it was a hit with our friends! *Making this tomorrow (minus the top layer all together since I just realized I forgot Cool Whip!) and putting out a DIY topping bar. Crumbled Oreos/hot fudge and apple pie filling/caramel...Cant wait!*

Jun 07, 2010

WOW! Incredible! I don't know what else to say-this is just superb!!

Mar 31, 2010

Oh My Goodness! This was sooooo good. I love the top layer. I did add a little extra vanilla, because I am a big fan. I will be making this again for sure!


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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