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  • 16servings
  • 380minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 45 NILLA Wafers , finely crushed (about 1-1/2 cups)

  2. 3/4 cup plus 2 Tbsp. sugar , divided

  3. 1/4 cup butter , melted

  4. 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  5. 2 Tbsp. plus 1 tsp. vanilla , divided

  6. 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

  7. 3 egg s

  8. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  9. 1 cup cold milk

  10. 1 cup thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. HEAT oven to 325ºF.

  2. MIX wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

  3. BEAT cream cheese, remaining sugar and 2 Tbsp. vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

  4. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.

  5. BEAT pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread over cheesecake. Refrigerate 4 hours.

  6. REMOVE rim from pan. Mix COOL WHIP and remaining vanilla; spread over cheesecake.

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