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Desserts

Very Vanilla Custard-Topped Cheesecake

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Very Vanilla Custard-Topped Cheesecake recipe
photo by:kraft
time
prep:
20 min
total:
6 hr 20 min
servings
total:
16 servings
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What You Need

45
 NILLA Wafers, finely crushed (about 1-1/2 cups)
3/4
cup  plus 2 Tbsp. sugar, divided
1/4
cup  butter, melted
3
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  plus 1 tsp. vanilla, divided
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 eggs
1
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup   cold milk
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.

MIX wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, remaining sugar and 2 Tbsp. vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.

BEAT pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread over cheesecake. Refrigerate 4 hours.

REMOVE rim from pan. Mix COOL WHIP and remaining vanilla; spread over cheesecake.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until slightly softened.
Special Extra
Garnish cheesecake with additional NILLA Wafers just before serving.
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