Vanilla Mousse Cheesecake

A theory exists that you are either a cook or a baker. I pride myself on being both and I clearly get this duality from my mother. She cooks delicious meals AND makes homemade breads, intricately decorated cakes, and luscious cheesecakes. I thought it was normal to have a mom who baked homemade cheesecakes for every occasion…..I was wrong. And spoiled. I had only ever had fresh, homemade cheesecake until I was an adult and ordered a piece in an upscale restaurant. What a disappointment! Like most dishes, nothing compares to homemade. 

I've already showcased a few dishes that seem really complicated (risotto, salmon chowder) and this is one in that category. So you should make this recipes if: 

1. You're sick of your regular desserts.
2. You've always wanted to make cheesecake.
3. You want to impress friends at your next party.
4. You are NOT lactose intolerant.

Most cheesecakes start with a graham cracker crust in a springform pan (see photo below). Variations include Oreos, coconut macaroons, or as in this recipe Nilla Wafers. Most cheesecakes are dense and rich, making a sliver all you can eat. This is a much lighter cheesecake (hence the 'mousse'), but it will still serve at least 15 people. I topped it with fresh raspberries, but strawberries, blueberries or (fresh or canned) cherries work well too.  

Philadelphia Mousse Cheesecake

40 Nilla Wafers, finely crushed (I used a small food processor)
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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 hand mixer or paddle attachment in your Kitchen Aid 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 (not jiggly). Run knife around rim of pan to loosen cake; cool completely in pan.

BEAT remaining cream cheese, sugar and vanilla with hand mixer or paddle attachment in your Kitchen Aid until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

You must keep the Cheesecake refrigerated - so, make some room in that fridge BEFORE you bake!

Springform Pan - pieces separated

Notes:

• I only had a 9.5" pan. If you do too, you'll need to add a few cookies (5-10 extra) depending on how thick you want your crust. The cake came out a little thinner than it would have in a 9" pan.  I also adjusted the cooking time - 50 minutes was perfect.
• If you don't have a springform pan, they can be a little pricey. I borrowed one from my mom before I bought my own. 
• If you don't know what "divided" means, it's okay. In this recipe, you'll be dividing up the cream cheese, sugar, and vanilla.  For instance, simply separate the 1 cup sugar into 3/4 cup and 1/4 cup, and use them separately as the directions tell you. 
• Your cheesecake may "crack" on top as it cools. This is normal. Since this recipe has a second layer on top, it will be covered up and won't impact the appearance. 

Disclaimer: This recipe is neither healthy, nor created using whole foods, therefore it strays from the mission of the blog.  But we all need to indulge sometimes, right?