Ingredients:
40 Nilla wafers, finely crushed (about 1 1/2 cups)
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened, divided
1 c. sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) cool whip, thawed
Directions:
Heat oven to 325 degrees.
Mix wafer crumbs and butter; press onto bottom of 9 inch springform pan.
Beat 3 pkg. cream cheese, 3/4 c. sugar and 1 Tbsp. vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50-55 minutes 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 a large bowl until blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
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