Try this Philadelphia Vanilla Mousse Cheesecake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 325 degrees. Mix wafer crumbs and butter. Press into bottom of 9 inch spring form 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 for 50-55 minutes 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 whipped topping, spread over cheesecake. Refrigerate for 4 hours. Remove rim of pan before serving.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 955 | ||
Calories from Fat: 608 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.5g | 90 % | |
Saturated Fat 38.8g | 194 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 157.1mg | 48 % | |
Sodium 684.6mg | 24 % | |
Potassium 298.5mg | 8 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 74.3g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 955
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