Deliciously Simple

I subscribe to Real Simple magazine and I love it! I found myself purchasing it every month at the grocery store. As I would wait for my turn at the register, I'd always get sucked in by the artistic cover, the texture of the paper, the cover page headlines, and I found myself purchasing this so often that I finally did myself a favor and just subscribed to it. It's my monthly treat to myself and I always look forward to it.

This month's issue arrived on Friday and as I read through each page, I found myself eager to try a new recipe found within the pages of this delicious read: Philadelphia Vanilla Mousse Cheesecake (pictured here).

The recipe seemed easy and manageable (even for those who have frequent kitchen mishaps). I decided to give it a go and was very pleased with how simplistic this was, not to mention quick and easy. I had the cake in the oven about 15 minutes after I started which isn't bad considering you're making the crust and the filling from scratch.

The recipe is as follows (courtesy of Real Simple):

• 40 Nilla Wafers, crushed (about 1 1/2 cups)
• 3 TBSP butter or margarine, melted
• 4 Pks (8 oz each) Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 TBSP plus 1 tsp vanilla extract
• 3 eggs
• 1 tub (8 oz) Cool Whip thawed

1. Heat oven to 325 degrees F. Mix crushed wafer crumbs and melted butter; press to bottom of 9" Spring Form Baking Pan.
2. Beat 3 pkgs of cream cheese, 3/4 cup sugar and 1 TBSP vanilla extract in mixer. Add eggs one at a time mixing at low speed after each just until blended. Pour mixture into pan over crust.
3. Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Let cool completely.
4. Beat remaining cream cheese, sugar and vanilla in large bowl until well blended. Wisk in Cool Whip and add frosting to the top of the cake.
5. Refrigerate 4 hours before serving.

* I made the frosting and refrigerated it while the cheesecake was baking and cooling so that I could frost and serve immediately. This worked just fine.

Michael and I had some kiwi and blueberries in the fridge so we garnished the top with some fruit. Here's how mine turned out:

YUMMY!!! This frosting is so light and fluffy (not to mention mouth-watering) that I think I'll be making it for other cake recipes, topping cupcakes, and even using it as a fruit dip. I just love when I find a recipe that is as easy as it is delicious. Thanks Real Simple! If you choose to make this decadent delight, enjoy and happy baking!