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PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake recipe
photo by:kraft
This creamy cheesecake boasts a crushed wafer crust and a layer of sweetened cream cheese and whipped topping.
20 min
6 hr 15 min
16 servings
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Wonderful! To cut fat/calories, I used the neufchatel (sp?) and Fat Free cream cheeses, and the Cool Whip Light. The vanilla wafer crust was quite tasty and a nice change from graham cracker crusts. Used an 8" springform (was what I had on hand), baked additional 30 minutes longer and the cheesecake was much higher, of course, but turned out just fine. The topping didn't firm up -- I'll just mix in a bit of unflavored gelatin next time. Maybe it was because I used the lower fat cream cheeses ...? Anyway, I encourage you to give this recipe a try!
first cheesecake in along time, i have not made one in years, never liked graham cracker crust, but we just loved this one, especially the crust.
This recipe is a keeper! Big hit with my family. Very easy to make too.
Easy and delicious ! Nice amount of vanilla flavor,not overwhelming. Smooth,creamy texture. Looks professional when cut. I made cooked-down strawberries as a topping. My husband requested this for his birthday this year. My co-workers want the recipe too.
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