Very Vanilla Custard-Topped Cheesecake Recipe

Name: Very Vanilla Custard-Topped Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Heat oven to 325 degrees F.
2
Mix wafer crumbs, 2 Tbsp.
3
sugar and butter; press onto bottom of 9-inch springform pan.
4
Beat cream cheese, remaining sugar and 2 Tbsp.
5
vanilla in large bowl with mixer until blended.
6
Add sour cream; mix well.
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
8
Pour over crust.
9
Bake 1 hour or until center is almost set.
10
Run knife around rim of pan to loosen cake; cool completely.
11
Beat pudding mix and milk with whisk 2 min.
12
(Pudding will be thick.)
13
Spread over cheesecake.
14
Refrigerate 4 hours.
15
Remove rim from pan.
16
Mix COOL WHIP and remaining vanilla; spread over cheesecake.

4397

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Very Vanilla Custard-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Very Vanilla Custard-Topped Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions