Vanilla Bean Cheesecake is not just another cheesecake recipe. It's incredibly rich and decadent, with the perfect creamy cheesecake consistency! Topped with a white chocolate mousse and homemade whipped cream, this is hands down ... the BEST Vanilla Bean Cheesecake you'll ever taste!
THE BEST VANILLA BEAN CHEESECAKE RECIPE EVER!
I'm sure you've seen a million recipes for cheesecake claiming that it's the "best" ever, but I'm here to tell you ... this cheesecake recipe is gonna knock your socks off! Grab your spring-form pan and let's get started!
The Graham Cracker Crust
What makes this cheesecake extra yummy is this amazing graham cracker crust. My secret? Using light brown sugar instead of white sugar in the crust to add an extra layer of richness!
Start by preheating your oven to 375°.
Place the graham crackers in a plastic Ziploc bag and crush them with a rolling pin until they have a fine consistency. Put the crushed graham crackers and the rest of the crust ingredients together in a small bowl and mix until well combined. The texture should look and feel like damp sand.
Press the crust mixture into a spring-form pan lined with parchment paper. I like to make sure I press some of the crust up the side of the pan.
Bake the crust for about 10 minutes, remove it from the oven and let it cool while you put together the cheesecake filling.
IMPORTANT! Turn your oven down to 320° after you've removed your crust from the oven.
The Super Creamy Cheesecake Filling
In a stand mixer, blend the cheesecake filling ingredients together using a paddle attachment until it becomes smooth and creamy. Don't over mix. It's important not to incorporate too much air into the batter.
CHEESECAKE BAKING TIP: Always allow your ingredients to come to room temperature before mixing. This will prevent lumps in your cheesecake. I've also started using brand name cream cheese because it does have a tangier taste than the store brands and it gives a much smoother filling.
Pour the mixture over the crust, smooth the top with a spatula and bake for one hour at 320°.
Remove the cheesecake from the oven and run a sharp knife around the inside rim of the spring-form pan so that the cheesecake won't stick to the sides. Don't be alarmed if the cake looks jiggly when you remove it from the oven, this is normal. Let it cool on a counter-top for about an hour and then place into the refrigerator to set up overnight.
White Chocolate Mousse Topping ... The Game Changer
Want to talk about a cheesecake game changer? The White Chocolate Mousse topping puts this cheesecake straight over the top!
Make the white chocolate mousse and place it alongside the cheesecake in the refrigerator to chill overnight (keep them separate at this point, you will want to spread the mousse onto the cheesecake right before serving).
When you are ready to serve the cake, spread the mousse on top and then remove the spring-form pan. Peel the parchment paper away from the sides and slide the cake onto a serving platter. Add toppings like whipped cream and fresh fruit or even chocolate sauce.
Homemade Whipped Cream .. um yes please!
Add this easy homemade whipped cream to the top of this vanilla bean cheesecake for decadence overload!
You are going to be so proud to serve this cheesecake. Don't be surprised when you are bombarded with compliments!
Baking Tip: Parchment paper makes taking the cheesecake out of the spring-form pan effortless!
Make sure you watch my video How to create a leak proof water-bath for your cheesecakes!
Other Cheesecake recipe you might like!
- Tiramisu Cheesecake
- Instant Pot Cheesecake
- Banana Cream Pie Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Lemon Cheesecake
If you tried this Vanilla Bean Cheesecake recipe let me know how you liked it. I love hearing from you! Make sure to RATE this recipe and leave me a message in the comment section below! Follow me on FACEBOOK, PINTEREST and INSTAGRAM to see more yummy food!
Vanilla Bean Cheesecake with White Chocolate Mousse
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers
- ¼ cup light brown sugar
- 1 stick unsalted butter melted
- ½ teaspoon vanilla extract
Cheesecake Filling
- 16 oz. cream cheese softened
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 Tablespoons corn starch
- 1 vanilla bean pod beans extracted or 1 T vanilla bean paste
White Chocolate Mousse
- 4 oz. white chocolate baking squares
- 1 cup heavy whipping cream
- 4 Tablespoons powdered sugar
- 4 oz. cream cheese softened
Instructions
Graham Cracker Crust
- Preheat oven to 375° and line a spring-form pan with parchment paper.
- In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork. Add the melted butter and vanilla extract and mix until fully incorporated. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes.
- Remove from oven and let cool on the counter.
- Turn down the oven to 320° BEFORE you bake the filling!
Cheesecake Filling
- In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy.
- Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy.
- Pour over the graham cracker crust and bake for one hour.
- Remove from the oven and place on a heat safe surface to cool for one hour. The filling will be jiggly in the center when you remove from oven. Do not remove the spring-form pan. You will remove it right before serving!
- Place into the refrigerator overnight to set, or at least 8 hours.
White Chocolate Mousse
- Place mixing bowl in freezer or refrigerator to chill.
- Melt white chocolate squares and let cool.
- In the cold mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, gradually add powdered sugar and continue whipping until it forms stiff peaks.
- In another bowl, beat the melted white chocolate and cream cheese together with an electric mixer until light and fluffy.
- Combine the whipped cream into the white chocolate and cream cheese mixture using a spatula. You do not have to be gentle while stirring. Don't be afraid to stir vigorously! Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake.
- Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the spring-form pan and the parchment paper.
- Top with whipped cream, berries, chocolate or all three!
Need a spring-form pan? This is the one that I use : Nordic Ware Leak Proof Springform Pan, 10-Cup, 9-Inch, Red (affiliate link)
britney says
Do I have to use the cream cheese in the mousse?
Amy Duska says
Hi Britney, I'm not sure how it would turn out by not using the cream cheese. I'm sure it will still taste good, but the consistency of the mousse may not be as creamy. If you try it please let me know how it turns out for you. Happy Holidays!
Diyala says
I was wondering, is it possible to use this recipe to make individual cheesecakes? I want to put them in cupcake pans. Would it take more or less time to bake?
Amy Duska says
Hi Diyala, I think if you put them in cupcake pans, bake them for about 20 minutes. Let me know how it turns out. Good luck!
April says
This recipe sounds amazing. I want to make a vanilla cheese cake and a green tea one for my work. Would this recipe still work if i added some green tea powder to it you think?
Amy Duska says
Hi April, I think it will work with the green tea powder. Depending on how strong of the green tea taste you would like, you can add one teaspoon up to about 2 tablespoons of green tea powder. It shouldn't affect the way the cake sets. Please let me know how it turns out.
BTW, I've seen recipes for cheesecake with green tea powder that have chocolate crusts. That sounds like it might be good. Thanks for stopping by!
Debra says
I read the earlier post regarding no eggs. Can't wait to try this wonderful recipe.
Debra says
Your cheesecake looks delicious! I'm a little apprehensive about baking a cheesecake with no eggs. Will it rise properly?
Amy Duska says
Hi Debra! When I first started making this cheesecake I thought the same thing! Just remember it will be jiggly when you take it out of the oven but it will set up perfectly after it's been refrigerated. Please let me know how it turns out!
Anna @ The Beauty Section says
Oh my word, this looks absolutely amazing! Definitely going to have to try this!! 🙂
Stephanie @ Sustaining the Powers says
I have never made a cheesecake before because I don't yet own a spring form pan. I am totally asking for one for Christmas so I can make this cheesecake. It looks so delicious!!
Amy Duska says
Hi Stephanie, you'll be glad you did! Happy Holidays!
Amy Clarke says
I'm totally trying this out for Christmas. Pinning!!
Julie @ Tastes of Lizzy T says
Gorgeous cheesecake! Can't wait to try it!
Michelle says
I also am making this for Thanksgiving! Unfortunately it was very hard for me to fold the whipped cream into the chocolate and cream cheese because the chocolate started to get stiff.... I am letting it chill at the moment, hopefully it'll be good for tomorrow!
Amy Duska says
Hi Michelle! The first time I made this, the very same thing happened! I think it was because I was being way to gentle when I was folding them together. Fortunately it still tasted great, even with the little white chocolate chunks! Have a great Thanksgiving!
Adrienne says
I had butter leak out of the button of my pan. Is that normal? Do you think it will change the way the cheesecake sets?
Amy Duska says
Hi Adrienne, it should be fine. The butter that leaked should be from the crust and not the filling. This has happened to me before. I hope you have Happy Thanksgiving!
Randi says
is it supposed to be really jiggly in the center?
Amy Duska says
Hi Randi, yes it is! When it first comes out of the oven it is very jiggly in the center. Let it sit out at room temperature for an hour after its finished baking and then put it in the fridge overnight. It will set up perfectly, I promise! Happy Thanksgiving!
Tina says
IF you read what she wrote, she specifically says it will be jiggly.
Karen says
I am a little confused about using butter in the cheesecake. I am going to try it, but it sounds a little strange to me;)
Amy Duska says
Hi Karen! I know, it does sound strange to use so much butter, you'd think it would separate during baking, but it doesn't. Make sure you beat the cream cheese and butter until it's really creamy. You're gonna love it!
Karen says
LOL Oh I am sure I will. I am making it for Thanksgiving. It's in the oven now, and seems to be holding up well. I will refrigerate it overnight and then put the topping on. I make cheesecakes all the time, and this recipe sounded strange, but it looked so good I had to try it. I will certainly let you know. Thanks for your reply. That's sweet of you to take the time to answer comments.
Kari says
I made this as a special request from my cheesecake loving daughter. Her favorite dessert from Cheesecake Factory is the vanilla bean cheesecake. I was a bit intimidated by the look of it and the multiple steps but it is very easy. I followed the directions exactly The texture of the cheesecake is perfect. The mousse is delicious and it looks exactly like the picture when finished. I did not use parchment paper and it came out clean. Will definitely make this again and may experiment with different mousse flavors. My family says it is better than Cheesecake Factory!
Amy Duska says
Hi Kari, I'm so glad to hear that your cheesecake was a success and that your daughter loved it! It's one of my family's favorites too. I love the idea of different flavors for the mousse, I'm thinking banana or raspberry would be delicious. Be on the lookout for that next month! Thank you so much for telling me about your experience, it's very much appreciated! Happy holidays!
Mily says
What about the water bath? Have you ever tried using it withe cheescake?
Amy Duska says
Hi Mily, I've never used a water bath for this recipe. It has always turned out perfect.
Mily says
Oops, just re-read everything. Paper does go up the sides. Is this for a 9 or 11 inch pan?
Amy Duska says
Hi Mily, I use a 9" pan. I think you can use an 11" pan if that is what you have. I hope you enjoy the cheesecake! Happy Holidays!
Mily says
Should the parchment paper go all the way up the sides of the pan? I usually use a water bath for cheesecake, what do you think about using it with this recipe?
dana says
Oookay! Just took it out of the oven. It's my first cheesecake. It is very jiggly. I left it on the oven for ro more minutes with oven off. Cooling it with a cake pan over to in order to slow that down. Well put in fridge when it's room temperature I guess. The batter was delicious so I'm going for the best especially since it's headed to a family gathering. I'll let you know! Thanks for the reply. I'm less worried now 🙂
dana says
Left it in oven for 40 more minutes... darn phone
dana says
Yikes I need an edit feature for that first post
Amy Duska says
I would not keep the cake cover on top, it might cause condensation to develop on the cake and not set properly. I would let it just cool for an hour and then stick it in the refrigerator. Please let me know how it comes out. I would love to hear back from you!
dana says
It set nicely although looks weird around the edges but will be able to hide that with the mousse which I'm making right now. 🙂
dana says
Are there no eggs in the filling or is that an oversight?
Amy Duska says
Hi Dana, there are NO eggs in the filling. When you take the cheesecake out of the oven, it will be a little jiggly in the center. That will set up as the cake cools. Once it's been refrigerated for a few hours or overnight, it will have a wonderful creamy texture. Thanks for asking!
CakePants says
Oh wow, these photos are making my stomach start to growl...what a mouth-watering cheesecake! The filling looks downright dreamy and that mousse layer...I have no words to describe!
Amy Duska says
Wait until you taste it, these pictures don't do it justice! It's divine!
silvia says
yeah me too yummy