This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 6+ hrs

PHILADELPHIA Vanilla Mousse Cheesecake

Sponsor

Read Reviews (65)

"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." — PHILADELPHIA Cream Cheese

Ingredients Edit and Save

Watch video tips and tricks

PHILLY New York Cheesecake

Blueberry Streusel Cheesecake

PHILLY Caramel Cheesecake Bars

PHILLY Marble Brownies

PHILLY Dark Chocolate Hazelnut Soufflé

Corn Soufflé

Chocolate Mousse Cheesecake

PHILADELPHIA Classic Cheesecake

Spring Mini Cheesecake

Battle of the Butter: Salted vs. Unsalted

All about Cream

Sugar and Sweeteners

Vanilla Extract vs Vanilla Bean

All about Eggs

Original recipe makes 16 servings Change Servings

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided

4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Check All Add to Shopping List

Directions

Heat oven to 325 degrees F.
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 well 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 well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Kitchen-Friendly View

PREP 20 mins
READY IN 6 hrs 15 mins

Footnotes

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.

ADVERTISE WITH US

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.

—JKCOOPER

See full review »

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.

—glojao

See full review »

79 Ratings

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?

—Ann of CT

See full review »

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. :)

—crazysweetness

See full review »

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!*

—stephrenee

See full review »

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!!!

—POOKY1969

See full review »

Jun 07, 2010

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

—lisa

See full review »

Mar 29, 2010

Very Good!!!!

—COKEBEARS

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

PHILADELPHIA Double-Chocolate Cheesecake

PHILADELPHIA Caramel Cheesecake Bars

PHILADELPHIA New York Cheesecake II

PHILADELPHIA(R) Classic Cheesecake

OREO Cheesecake

PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

PHILADELPHIA Marble Brownies

Mini Cheesecakes from PHILADELPHIA(R)

"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA(R)

Nutrition

Calories
331 kcal
17%

Carbohydrates
26.3 g
8%

Cholesterol
110 mg
37%

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.

Nutritional Information

PHILADELPHIA Vanilla Mousse Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 331
Calories from Fat: 213

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 13.5g 67 %
Cholesterol 110mg 37 %
Sodium 293mg 12 %
** Potassium 15mg < 1 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 0g 0 %
Protein 5.1g 10 %
** Sugars 17.9g
** Vitamin A 2 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 2 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.