Very Vanilla Custard-Topped Cheesecake

Name: Very Vanilla Custard-Topped Cheesecake
Prep time: 20 min
Total time: 380 min
Yield: 16
Ingredients: 45 NILLA Wafers, finely crushed (about 1-1/2 cups); ¾ cup sugar, divided; ¼ cup butter, melted; 3 pkg. brick cream cheese, softened; 2 Tbsp. vanilla, divided; ¾ cup sour cream; 3 eggs; 1 pkg. vanilla instant pudding mix; 1 cup milk; 1 cup frozen whipped topping

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

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

Nutrition factsNutrition information

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.