Vanilla Cheesecake With Chocolate Mousse Topping |
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Prep Time: 240 Minutes Cook Time: 40 Minutes |
Ready In: 280 Minutes Servings: 10 |
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Took a holiday recipe by Philadelphia Cream Cheese and did it my way; less ingredients and more easy. Ingredients:
14 oreo chocolate cream-filled chocolate sandwich cookies |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
2 tablespoons pure vanilla extract |
2 eggs |
2 (8 ounce) containers philadelphia milk chocolate indulgence cream cheese spread |
2 cups whipped topping |
10 chocolate, kisses |
Directions:
1. Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.
2. In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.
3. While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about 1 minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set. When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.
4. Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.
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