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PHILADELPHIA Vanilla Bean Mousse Cheesecake

PHILADELPHIA Vanilla Bean Mousse Cheesecake is rated 4.884615384615385 out of 5 by 52.
Prep Time
Total Time

16 servings

This creamy cheesecake boasts a crushed wafer crust and a layer of sweetened cream cheese and whipped topping.

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What You Need

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Make It

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  • 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.

Size Wise

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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 350
Total fat 26g
Saturated fat 16g
Cholesterol 115mg
Sodium 280mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 20g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from Wonderful! 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!
Date published: 2010-03-30
Rated 5 out of 5 by from FABULOUS! FABULOUS!!! I have made this recipe several times and everone just loves it!!! The only thing I change is because my boys like to have the whole neighborhood over..haha I make them as individual cupcakes and top with a cherry pie filling. If you make them as cupcakes you just need to reduce the time down to about 35 minutes and keep checking it. Always a favorite and easy to make. If making cupcake version be sure to not fill over halfway or you wont hav room for the topping :)
Date published: 2012-01-08
Rated 4 out of 5 by from I made this recipe a couple days ago. I made this recipe a couple days ago. It is excellent except I don't think that I made the topping right. I would like to know how to whisk the Cool Whip into the cream cheese mixture so it is light and high like the picture. Mine turned out sort of like frosting and looked smashed like a pancake although it tasted good! Any help please? I kind of folded the Cool Whip into the cream cheese mixture.
Date published: 2011-03-30
Rated 5 out of 5 by from This was my first time I made a cheesecake, and it ws amazing! This was my first time I made a cheesecake, and it ws amazing! Sooo creamy and yummy! My husband couldn't believe I made it! I also gave some to my parents, and my mom actually said it was just as good, if not better than hers, which is a huge compliment because she makes an awesome cheesecake. I will definitely make this again!
Date published: 2010-04-11
Rated 5 out of 5 by from This cheesecake is wonderful! This cheesecake is wonderful! To help my husband keep his blood sugar under control, I made the following adjustments; instead of vanilla wafers I used 1.5C of almond flour, replaced the sugar with splenda, and made my own whipped topping by using splenda with heavy whipping cream. This cheesecake was a hit with all that tried it.
Date published: 2012-05-25
Rated 5 out of 5 by from This was so, so good! This was so, so good! The cheesecake is creamy and lightly sweet, and the mousse topping is both delicious and a great way to cover up cracks in the cheesecake, although mine only had one small one. Very impressive when you cut into it too. This would be a great holiday or special celebration dessert.
Date published: 2010-06-19
Rated 5 out of 5 by from The best cheesecake ever! The best cheesecake ever!! everyone that I have made this for wants more more more. I don't share with them how easy it is to make. I just let them believe I am the master and revel in there asking for it again and again. It is now hands down my husbands absolute favorite dessert for me to make!!!
Date published: 2010-07-15
Rated 5 out of 5 by from This was so easy to make with so few ingredients. This was so easy to make with so few ingredients. I loved the change of Nilla wafers for the crust. The cheesecake turned out so smooth and light. I'd like to try some of the suggested low calorie/sugar/fat substitutes next time. This will be my new go-to cheesecake recipe!
Date published: 2010-07-06
  • 2016-10-23T11:03CST
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