Vanilla Bean Cheesecake

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This copycat Cheesecake Factory Vanilla Bean Cheesecake has layers of graham cracker crust, creamy vanilla bean cheesecake, white chocolate mousse, and homemade whipped cream. The best part? You don’t need a water bath, thanks to my proven baking method. For an easy no-bake option, try my No-Bake Cheesecake recipe.

 

Why You’ll Love This Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake is a labor of love, but every layer is worth it. Give yourself at least two days to prepare and chill everything before serving. It’s a showstopper for birthdays, Thanksgiving, Christmas, or any special occasion. The best part? There’s no water bath required. I use my fail-proof cheesecake method to get that smooth, creamy filling without the extra step.

You’ll get four delicious layers:

• Graham Cracker Crust
• Vanilla Bean Cheesecake
• White Chocolate Mousse with even more vanilla bean
• Homemade Whipped Cream to finish it off

What is Vanilla Bean?

Vanilla beans come from particular kinds of orchids that are carefully grown in very specific growing conditions, then harvested, dried, cured, and aged before they are ready to become a kitchen ingredient. The intense aroma and flavoring whole vanilla beans offer are unmatched, plus the little specks of black are a beautiful addition to any cream recipe.

Because they are such a delicate spice to grow and care for, they are one of the most expensive spices you’ll find in your spice cupboard, but totally worth it.

How do I remove Vanilla Bean seeds?

When you’re looking for vanilla beans at the grocery store, look for ones that are plump, full-looking, and have a glossy sheen. Wait to scrape the seeds out until you’re ready to add them to your recipe. Here’s the brand I purchase often, and they are great quality. Although the whole vanilla bean is packed with flavor, we want the seeds inside for this recipe.

First, split the bean down the center with a paring knife. Working one side at a time and holding one end of the pod against the cutting board, use the dull side of the paring knife (or butter knife, or a cheese board knife like I used) to scrape out the seeds.

You’ll scrape the entire length of the pod. Then repeat with the other side. Usually the amount of seeds you get from a pod is equivalent to 3 teaspoons of vanilla extract.

Do you love Cheesecake? Try my other amazing cheesecake recipes: The BEST Cheesecake Recipe, No Bake Blueberry Cheesecake, Nutella Cheesecake, Oreo Cheesecake, Pumpkin Cheesecake, Lemon Meringue Cheesecake, and many more! Check out my entire archive of cheesecake recipes!

Ingredient Notes

Here’s a quick look at the key ingredients and what they add to each layer of the cheesecake.

• Graham cracker crumbs: Make the base of the crust and give it a classic graham cracker flavor.
• Granulated sugar: Adds sweetness to the crust and cheesecake filling.
• Melted butter: Binds the graham cracker crumbs and helps the crust set.
• Cream cheese: Creates the creamy base for the cheesecake and mousse. Use it at room temperature for a smooth mixture.
• Sour cream: Adds a little tang and keeps the cheesecake layer creamy.
• Heavy whipping cream: Adds richness to the cheesecake and creates the fluffy mousse and whipped cream layers. Use it cold when whipping.
• Vanilla bean seeds: Add fresh vanilla flavor and the signature vanilla specks throughout the layers.
• Eggs: Help the cheesecake filling set while keeping it smooth. Room-temperature eggs blend in more evenly.
• White chocolate: Adds sweetness and helps give the mousse its creamy texture. You can use chips or a roughly chopped white chocolate bar.
• Powdered sugar: Sweetens the mousse and whipped cream while blending smoothly.

How to Make Vanilla Bean Cheesecake

I’ve divided the directions into four simple sections: making the crust, cheesecake layer, white chocolate mousse, and whipped topping. For the full ingredients, measurements, and recipe details, see the recipe card below.

Here’s what to expect when making this Cheesecake Factory copycat recipe:

Step 1: Make the Graham Cracker Crust

Place oven racks in the center of the oven. Preheat oven to 350° F.

In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and the mixture looks like damp sand. Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan.

Bake for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

Step 2: Make the Cheesecake Layer

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, heavy whipping cream, and vanilla beans. Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

Crack eggs into a liquid measuring cup and, using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once the eggs have been incorporated. Remove the bowl from the mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top if needed. 

Step 3: Bake

Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more.

Turn Off the Oven– DO NOT TAKE THE CHEESECAKE OUT OF THE OVEN YET

Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.

After 30 Minutes, crack the oven door open to cool for 1 Hour. Slowly bring to room temperature, then refrigerate. Crack the oven door to let the cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). 

Step 4: Making the White Chocolate Mousse Layer

Place white chocolate chips in a double boiler over low heat, stirring constantly until melted. Alternatively, you can place in a microwave-safe bowl and microwave for 10-15 seconds, stirring in between, until melted. Set aside and let cool a bit. 

In a chilled bowl, add heavy whipping cream, sugar, and vanilla bean seeds and whip until stiff peaks form. You can use a stand mixer, hand mixer, or whisk by hand. 

In a separate bowl, whip cream cheese until smooth. Add melted white chocolate and mix until combined. Gently fold in the whipped cream mixture a few spoonfuls at a time until no streaks remain.

Step 5: Spread Layer Over Chilled Cheesecake

Remove chilled cheesecake from refrigerator and spread the white chocolate mixture over top, smoothing out evenly. Cover loosely with foil or plastic wrap and chill for at least 1 1/2 hours. 

Step 6: Make the Whipped Cream Topping (within 2 hours of serving your cheesecake)

In a chilled bowl, add in heavy whipping cream, sugar and vanilla beans and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 

Spread evenly overtop mousse layer. Serve immediately or refrigerate until ready.

Step 7: Remove Springform Pan, Decorate + Serve

Open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water, and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ENJOY!

Tips for Success

A little planning and a few simple techniques will help each layer set properly and make the cheesecake easier to assemble.

• Use a springform pan: A 9″ Springform pan makes it much easier to remove the cheesecake cleanly after chilling.
• Don’t overbake the cheesecake: Take it out when the center still has a slight wobble. It will continue to set as it cools.
• Cool before chilling: Let the cheesecake cool completely before refrigerating so condensation doesn’t form on the surface.
• Give each layer time to set: Chill the cheesecake before adding the mousse, then chill the mousse before topping it with whipped cream. This keeps the layers clean and defined.
• Melt the white chocolate gently: Heat it slowly and stir often. Overheating can cause the chocolate to become thick or grainy.
• Keep the whipped cream cold: Cold cream whips faster and holds its shape better for topping and decorating.
• Run a warm knife around the edge: Before releasing the springform pan, gently loosen the cheesecake from the sides for cleaner edges.

Plan Ahead

As I’ve mentioned, this cheesecake is a labor of love and does require some planning if you’re going to pull it off successfully. Here are a few pointers for how to plan for this recipe.

• Plan ahead for room-temperature ingredients. Take the cream cheese out the night before and the other ingredients about 2 hours before you start.
• Give yourself 2 days to make the cheesecake. The first two layers need about 12½ hours for prep, baking, cooling, and refrigeration.
• Make the white chocolate mousse layer the next day, then refrigerate for at least 1½ hours.
• Make the whipped cream topping right before serving. It takes about 5 minutes.
• Leave a little extra time for decorating if you want to add fruit, sauces, or piped whipped cream.

What to Serve With Vanilla Bean Cheesecake

Vanilla bean cheesecake pairs well with simple toppings and drinks that complement its creamy texture and vanilla flavor.

• Crockpot Hot Chocolate: Serve a warm mug alongside the chilled cheesecake for a cozy chocolate-and-vanilla pairing.
• Caramel Sauce: Drizzle it over each slice for a buttery caramel flavor that pairs naturally with vanilla cheesecake.
• Peppermint Chocolate Sauce: This chocolate sauce adds a minty twist that pairs nicely with the white chocolate mousse layer.
• Lemonade: The bright citrus flavor makes a nice contrast to the rich dessert.
• Nutella Deviled Strawberries: Sweet strawberries filled with creamy Nutella make an easy bite-sized dessert to serve alongside cheesecake.

I hope you love this Vanilla Bean Cheesecake as much as I do! It’s one of those desserts that’s always worth making. Enjoy!

Tools You’ll Need

A few basic kitchen tools make preparing and assembling this Vanilla Bean Cheesecake easier.

• 9-inch springform pan – Essential for baking and easily removing the cheesecake without disturbing the layers.
• Stand mixer – Makes mixing the cheesecake filling and whipped cream easier and more consistent.
• Mixing bowls – Useful for preparing the different components of the cheesecake.
• Measuring cups and spoons – Help keep ingredient measurements accurate for consistent results.

More Tasty Cake Recipes to Try!

• Black Forest Cake Recipe
• Flourless Chocolate Cake
• Coconut Cake
• Strawberry Cake
• Ritz Cracker Salted Caramel Ice Box Cake

Storing Vanilla Bean Cheesecake

This cheesecake is a great make-ahead dessert and stores well in the fridge or freezer.

In the fridge: Once completely cooled, cover the cheesecake and refrigerate. It will keep for about 1 week.

In the freezer: Remove the cheesecake from the springform pan and freeze it uncovered for about 4 hours, or until mostly solid. Remove the pan bottom, then wrap the cheesecake tightly in two layers of plastic wrap or aluminum foil. Freeze for up to 3 months.

To thaw: Unwrap the cheesecake and place it on a plate. Cover loosely with plastic wrap and refrigerate overnight, then slice and serve.

Pin it, print it, and bookmark this page, because you are gonna want to have this recipe on hand for a special occasion. If you make this recipe, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.