Prep time: 20 min, total time 6 hr 15 min, serves 16
40 Nilla wafers, crushed (about 1 & 1/2 cups)
3 tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened, divided
1 cup sugar, divided
1 tbsp. plus 1 tsp. vanilla, divided
1 tub (8 oz.) Cool Whip whipped topping, thawed
Heat oven to 325 degrees F.
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 well-blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50-55 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 well-blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries just before serving.
From http://www.kraftfoods.com/
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