Very Vanilla Custard-Topped Cheesecake
Prep time20 min
Total time6hr 20min
ServingsMakes 16 servings.
Ingredients
- 45 NILLA Wafers, finely crushed (about 1-1/2 cups)
- ¾ cup plus 2 Tbsp. sugar, divided
- ¼ cup butter, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- 2 Tbsp. plus 1 tsp. vanilla, divided
- ¾ 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-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions. - How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until slightly softened. - Special Extra
Garnish cheesecake with additional NILLA Wafers just before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 340 |
| % Daily Value* | |
| Total fat 23g | |
| Saturated fat 14g | |
| Cholesterol 115mg | |
| Sodium 330mg | |
| Carbohydrate 28g | |
| Dietary fiber 0g | |
| Total sugars 22g | |
| Protein 5g | |
| Vitamin A | 15 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 2 %DV |
