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 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
- Heat oven to 325 degrees F. Mix crushed wafer crumbs and melted butter; press to bottom of 9" Spring Form Baking Pan.
- 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.
- Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Let cool completely.
- 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.
- Refrigerate 4 hours before serving.
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!