Recipe By Philadelphia
Published Mar 8th
Prep 20m Cook - Additional 5h 55m Ready In 5h 75m
Servings 16 servings Calories 331.1

After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.

Recipe Ingredients

  • 40 NILLA Wafers, crushed
  • 3 tablespoons butter or margarine, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
  • 1 cup sugar, divided
  • 4 teaspoons vanilla, divided
  • 3 eggs
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Cooking Directions

  1. 1 Heat oven to 325 degrees F.
  2. 2 Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  3. 3 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.
  4. 4 Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
  5. 5 Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Nutrition Facts

  • Calories 331.1
  • Carbohydrate 26.3 g
  • Cholesterol 105.5 mg
  • Fat 23.6 g
  • Protein 5.1 g
  • Saturated Fat 13.5 g
  • Sodium 292.7 mg
  • Sugar 17.9 g

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Chef's Notes

Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill; Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed; Garnish with fresh berries just before serving.
Change up your dessert with this awesome New York Style Cheesecake recipe made with PHILADELPHIA Cream Cheese!


  1. I did not care for this version of cheesecake at all. It's not the rich thick dense style of NewYork Cheesecake that's for sure.
  2. What an amazingly yummy cheesecake!! The only change to the recipe that i applied was to double the crust ingredients and added some super fine chopped walnuts to the crust as well. That nutty crust was awesome with the super vanilla flavor of the cheesecake. :)
  3. WOW! Incredible! I don't know what else to say-this is just superb!!
  4. Very good! This was my first time making an actual cheesecake. I used Keebler Vanilla Wafers since they were on sale, 1/3 less fat Philly, a little more vanilla than it calls for, and only 2 eggs because I accidentally looked at the other recipe I was mixing at the same time! I actually LOVED - Read more ...
  5. Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.
  6. Oh My Goodness! This was sooooo good. I love the top layer. I did add a little extra vanilla because I am a big fan. I will be making this again for sure!
  7. Absolutely fabulous! I didnt even have a springform pan, I made it in a pie plate and it worked out fine. I would make this again. The blueberrys are so contrasting. Did I mention that this recipe ROCKS?
  8. My husband requested this for his birthday. This was only the second time that I have made a homemade cheesecake and it turned out heavenly. My hubby took the leftovers into work the next day and one of his co-workers said it was so good, that it was better than the "Cheesecake Factory" cheesecake. What - Read more ...
  9. This was one of the easiest creamiest delicious cheesecakes I have ever made. My family & I LOVED it!