Recipe by PHILADELPHIA Cream Cheese
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
NILLA Wafers, crushed
butter or margarine, melted
4 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened, divided
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed
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.
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.
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?
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. :)
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!!!
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!*
WOW! Incredible! I don't know what else to say-this is just superb!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA Vanilla Mousse Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 213
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a rich and creamy New York-style cheesecake.
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.
See how to make a scrumptious, berry-filled, no-bake cheesecake.