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Very Vanilla Custard-Topped Cheesecake

Prep time

20 min

Total time

6 hr 20 min

Servings

Makes 16 servings.

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    Ingredients
    • 45 NILLA Wafers, finely crushed (about 1-1/2 cups)
    • 3/4 cup plus 2 Tbsp. sugar, divided
    • 1/4 cup butter, melted
    • 3 pkg.  (8 oz. each) brick cream cheese, softened
    • 2 Tbsp. plus 1 tsp. vanilla, divided
    • 3/4 cup sour cream
    • 3 eggs
    • 1 pkg.  (3.4 oz.) vanilla instant pudding mix
    • 1 cup  cold milk
    • 1 cup thawed frozen whipped topping
Preparation
  • Heat oven to 325ºF.
  • Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • 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.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
  • Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread over cheesecake. Refrigerate 4 hours.
  • Remove rim from pan. Mix whipped topping and remaining vanilla; spread over cheesecake.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

How to Soften Cream CheesePlace completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until slightly softened.

Special ExtraGarnish cheesecake with additional NILLA Wafers just before serving.

122872
Calories 340
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Cholesterol 115mg
Sodium 330mg
Total Carbohydrate 28g
Dietary Fiber 0g
Total Sugars 22g
Protein 5g
Vitamin A 15% DV
Vitamin C 0% DV
Calcium 8% DV
Iron 2% DV

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