My oldest daughter used this easy Philadelphia Cream Cheese cheesecake recipe to make a delicious not-too-sweet dessert. It makes 16 servings and you can change the colors of the candies to fit the different holidays or use fresh berries. Yum! Blueberries and raspberries would be great for the 4th of July. Just sayin'...
Ingredients:
40 Nilla Wafers, crushed to make 1 1/2 cups (to make it gluten free, use Mi-Del Arrowroot Cookies)
3 Tbsp butter, melted
3/4 cup sugar / 1/4 cup sugar
4 pkg. (8 oz each) cream cheese, softened, divided
1 Tbsp plus 1 tsp vanilla, divided
3 eggs
8 oz Cool Whip, thawed - plus extra for decoration
Heat oven to 325 degrees F. Mix wafer crumbs and butter; press onto bottom of 9" spring form pan.
Beat 3 pkgs. cream cheese, 3/4 cup sugar and 1 Tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low speed after each just until blended. Pour over crust. Bake 50-55 minutes or until center is almost set.
Run a knife around the rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in Cool Whip; spread over cheesecake.
Spread over cooled cheesecake. Refrigerate at least four hours.
To Serve:
Remove the rim of the spring form pan before serving the cheesecake. Use a long knife to score the top of the cheesecake into serving portions.
Using a small spoon and a clean finger, put a small dollop on the top of the outside edge of each serving.
Add an M&M or a berry to the middle of each dollop.
Here is a picture of the cheesecake in the fridge just waiting to be eaten after Easter dinner. Yum!
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