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16 servings, 1 piece (98 g) each
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Garnish with fresh berries just before serving.
Substitute foil-lined 13x9-inch pan for the springform pan. Mix crust ingredients as directed, using 55 vanilla wafers (crushed to make about 2 cups crumbs) and 1/4 cup butter. Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min. or until centre is almost set. Cool completely in pan. Spread with Cool Whip mixture. Refrigerate 4 hours. Use ends of foil to remove cheesecake from pan before cutting to serve.
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Prepare recipe as directed, omitting the vanilla bean and using 1 Tbsp. (3 tsp.) vanilla extract. Add 2 tsp. vanilla extract to cheesecake batter and 1 tsp. vanilla extract to flavour cheesecake topping as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.