Philadelphia Vanilla Mousse Cheesecake Recipe 465

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PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE



Philadelphia Chocolate Vanilla Swirl Cheesecake image

from Kraft NOTE: After this is baked, it needs to cool on the counter and then put into the refrigerator for 4 hours before serving.

Provided by LainieBug

Categories     Cheesecake

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

20 Oreo cookies, crushed (about 2 cups)
3 tablespoons butter, melted
32 ounces cream cheese, softened (four 8-oz. packages)
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs
6 semi-sweet chocolate baking squares, melted and cooled (Baker's brand)

Steps:

  • Preheat oven to 325°F.
  • Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
  • Remove one cup of the batter and set aside.
  • Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
  • Bake 40 minutes or until center is almost set. Cool.
  • Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
  • Store any leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 424.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 127.3, Sodium 269.9, Carbohydrate 30.4, Fiber 1, Sugar 23.6, Protein 7.4

PHILADELPHIA VANILLA MOUSSE CHEESECAKE RECIPE - (4.6/5)



Philadelphia Vanilla Mousse Cheesecake Recipe - (4.6/5) image

Provided by Nicole S

Number Of Ingredients 7

40 vanilla wafers, finely crushed (about 1 1/2 cups)
3 T butter or margarine, melted
4 pkg. Cream Cheese, softened, divided
1 cup sugar, divided
1 T plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Steps:

  • HEAT oven to 325ºF. 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 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 blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

VANILLA MOUSSE CHEESECAKE



Vanilla Mousse Cheesecake image

This is a rich cheesecake with two delicious layers. I make it with lighter ingredients, but the full-fat versions can also be used if you are feeling especially sinful!

Provided by Chris from Kansas

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 8

40 vanilla wafers, crushed
3 tablespoons butter, melted
32 ounces light cream cheese, divided
1 cup sugar, divided
1 tablespoon vanilla extract
1 teaspoon vanilla extract
3 eggs
8 ounces light Cool Whip, thawed

Steps:

  • Heat oven to 325 degrees.
  • Mix wafers and butter and press into a 9 inch springform pan.
  • Beat 3 packages cream cheese, 3/4 cup sugar and 1 tablespoon vanilla with mixer until combined. Add eggs, one at a time. Beat just until blended. Pour over crust.
  • Bake 50-55 minutes or until center is almost set. Run knife around pan and cool completely.
  • Beat remaining cream cheese, sugar and vanilla until smooth. Whisk in cool whip. Spread over cooled cheesecake.
  • Refrigerate 4 hours.

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