Go Back Email Link
–+ servings
A round cheesecake topped with white frosting, fresh strawberries, and mint leaves, placed on a pinkish-brown surface.
Print

Vanilla Bean Cheesecake (Cheesecake Factory copycat)

This Vanilla Bean Cheesecake is absolutely out of this world delicious! Who needs to pay Cheesecake Factory prices when you can have 4 layers of brilliance in your very own kitchen!
Course Dessert
Cuisine American
Keyword Cheesecake, cheesecake factory vanilla bean cheesecake, vanilla bean cheesecake
Prep Time 1 hour
Cook Time 1 hour 27 minutes
refrigeration and resting time for all layers 13 hours
Total Time 15 hours 27 minutes
Servings 12
Calories 768kcal
Author Katie Cooksey

Equipment

Ingredients

for graham cracker crust-

for cheesecake layer-

  • 24 oz cream cheese  at room temperature (three 8 oz packages)
  • 3/4 cup sour cream at room temperature
  • 1/3 cup heavy whipping cream at room temperature
  • 1 cup granulated sugar
  • 2 vanilla beans seeds only
  • 3 large eggs at room temperature

for white chocolate mousse layer-

for whipped cream topping-

Instructions

for 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 mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
    Ingredients for a baking recipe laid out on a surface, including a pie crust in a pan, three eggs, vanilla beans, white chocolate chips, powdered sugar, cream, and cream cheese.
  • Reduce oven temperature to 325° F.

for cheesecake layer-

  • In a large bowl or bowl of a stand mixer, mix cream cheese 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.
    A mixing bowl filled with creamy white batter, surrounded by ingredients such as white chocolate chips, eggs, and vanilla beans on a gray countertop.
  • 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 egg has been incorporated. Remove bowl from 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.
    A bowl of creamy batter with an egg mixture being poured in, surrounded by ingredients like vanilla beans, white chocolate chips, powdered sugar, and a small cup of milk on a gray surface.
  • 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.
    Pouring creamy batter into a pan with a graham cracker crust base.
  • Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one 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.
    Overhead view of a round, freshly baked cheesecake in a springform pan, surrounded by vanilla beans, a bowl of sugar, and other baking ingredients on a gray surface.
  • Refrigerate until chilled completely (6 hours to overnight). 

for 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 in 10-15 seconds stirring in between until melted. Set aside and let cool a bit.
    Top-down view of baking ingredients on a countertop, including a bowl of white chocolate chips, sugar, vanilla beans, and various powders, arranged in separate containers.
  • In a chilled bowl, add in 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. 
    A bowl of creamy white frosting on a wooden surface, surrounded by a bowl of brown sugar, another bowl of granulated sugar, a pitcher of milk, and two vanilla beans.
  • In a separate bowl, whip cream cheese until smooth. Add melted white chocolate and mix until combined.
    A mixing bowl filled with whipped cream, surrounded by vanilla pods, a small bowl of sugar, powdered sugar, graham cracker crumbs, and a small cup of milk, all set on a gray surface.
  • Gently fold in the whipped cream mixture a few spoonfuls at a time until no streaks remain.
    A glass bowl containing a creamy mixture being stirred with a green spatula. Surrounding the bowl are a container of brown crumbs, a dish of granular white substance, and a vanilla bean.
  • 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.
    A lightly baked cheesecake topped with a large dollop of cream batter sits on a counter, surrounded by ingredients including vanilla beans, sugar, crushed crackers, and flour.

for 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. 
    A round cake topped with frosting sits on a wooden platter, surrounded by fresh strawberries, a bowl of mint leaves, vanilla beans, and a beige cloth on a light-colored surface.
  • Spread evenly overtop mousse layer. Serve immediately or refrigerate until ready.
    A frosted cake on a round board with mint leaves, a small bowl of icing, a bowl of powdered sugar, and a plate of strawberries arranged around it.

to serve-

  • Open springform pan and remove 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!
    A slice of cream-covered cake is being lifted from a whole cake on a wooden board. The cake is topped with sliced strawberries and garnished with mint leaves.

Nutrition

Calories: 768kcal | Carbohydrates: 47g | Protein: 10g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 206mg | Sodium: 386mg | Potassium: 251mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 2153IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg
QR Code linking back to recipe