Very Vanilla Custard-Topped Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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 egg s
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • 1 cup cold milk
  • 1 cup thawed frozen whipped topping

Nutrition facts

Recipe Tips


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.