All Recipes

PHILADELPHIA Vanilla Bean Mousse Cheesecake

Prep

15-30 mins

Total

6 HRS 15 MIN

Servings

16 Servings

Ingredients

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 

eggs

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

Step 1

Heat oven to 325ºF.

Step 2

Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.

Step 3

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.

Step 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.

Step 5

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.

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