VERY VANILLA CUSTARD-TOPPED CHEESECAKE

Very Vanilla Custard-Topped Cheesecake image

Vanilla is in all the layers..the vanilla wafer crust, the cheesecake, custard topping and the vanilla-infused COOL WHIP.

Provided by My Food and Family

Categories Dairy

Time 6h20m

Yield 16 servings

Number Of Ingredients 10

Ingredients

45 vanilla 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) PHILADELPHIA Cream Cheese, softened
2 Tbsp. plus 1 tsp. vanilla, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

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 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 COOL WHIP and remaining vanilla; spread over cheesecake.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g