This creamy cheesecake boasts a crushed wafer crust and a layer of sweetened cream cheese and whipped topping.
What You Need
Original recipe yields 16 servings
40 vanilla wafers, finely crushed
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
2 tsp. vanilla extract, divided
1 vanilla bean
3 egg s
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Add To Shopping List
Let's Make It
Heat oven to 325ºF.
Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 tsp. vanilla extract in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half; scrape seeds into cheesecake batter. 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 extract with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Need a sweet treat to serve a crowd? Try this creamy dessert. Since it serves 16 people, it easily fits the bill.
Prepare recipe as directed, omitting the vanilla bean and using 1 Tbsp. (3 tsp.) vanilla extract. Add 2 tsp. vanilla extract to cheesecake batter and 1 tsp. vanilla extract to flavor cheesecake topping as directed.
Garnish with fresh raspberries, blueberries or halved strawberries.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.