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)
Cindy W. says
Can I use liquid vanilla instead of vanilla bean? If so, how much?
Amy says
I would use 2-3 teaspoons of vanilla extract if you do not use vanilla beans.
Cindy says
Good because I can't find vanilla bean pods anywhere!
Joy says
Do you think this would turn out in a 9X13 pan?
Amy says
Hi Joy! I'm sure it probably would come out OK. If you decide to make it that way please let me know how it turns out!
Micah Vancura says
I made this cheesecake for Easter and it was a HUGE hit. I also diced some strawberries and tossed them in a balsamic pecan praline glaze, which was PERFECT with it. Everyone said this cake was absolutely to die for. I did the recipe exactly as stated except I added just a dash of Saigon Cinnamon to the crust to make things interesting. The crust turned out to be a bit hard...it was very difficult to cut. If I had to go back again I'd probably experiment with not baking the crust to make it more crumbly. But you can tell in the pictures Amy posted that her crust did in fact turn out crumbly and moist so I must've gone wrong somewhere! Either way, I guess the hard crust really wasn't THAT big of a deal for most people because everyone was still raving about it.
I've never made a cheesecake filling without eggs so I was bit nervous, and the fact that it was SO JIGGLY when I took it out of the oven had me worried. Even after it cooled I was still worried. But then when I put it in the fridge it set SUPER nicely and I knew it was going to be great! The whipped cream mixed with the white chocolate and cream cheese was SO GOOD.
I definitely recommend this recipe and will most likely make this again sometime soon as it was simple to make and such a crowd pleaser! I might experiment with adding other spices to the cheesecake filling. The great thing about this recipe is that it is GREAT as it but it is also a great template to experiment with! Thanks Amy!
Amy says
Wow, thanks for such a wonderful review! I'm so glad it was a hit. I love the idea of the Saigon Cinnamon added to the crust! This is definitely my favorite cheesecake recipe and it's so easy!
Micah Vancura says
I did use this cheesecake recipe again as a base and it turned out wonderfully. I have now replaced most of my egg based cheesecakes with this egg free recipe and just add whatever I want from there. It always turns out great!
Amy says
Hi Micah, that is so good to hear! Another reader suggested that the crust didn't need the egg yolk either and I tend to agree. Thanks for letting me know! 🙂
Judy Soper says
All parts in the frdge! Fingers crossed as this is Easter dinner dessert! Sure looks good. 🙂
Amy says
Hi Judy, did it turn out ok? I hope you had a great Easter!
Penny says
Hi Amy, I'm wondering how many days in advance can I make your cheesecake? I would like to make it Wednesday and serve it on Saturday. Do u think this will work? Thank u for your advise. P.
Amy says
I think it will be just fine. I've made them and kept in the refrigerator for at least a couple of days before I needed it many times. Good luck!
Penny says
Thanks for your advise.
Karen says
Why would this cheesecake need to be baked? The eggs are what makes it usually need to be baked for food safety issues and texture. I don't understand this recipe. Usually cheesecakes without them are just put in the refrigerator to set up.
Amy says
Hi Karen, this is how I've always made it. I've never let it just set up in the refrigerator. If I had to guess, I would think the texture might be different.
Jen says
I'd love to try this. Can you tell me how much a stick of butter is (in Australia they are 375gms) and does T stand for teaspoon or tablespoon. Thanks!
Amy says
One stick of butter is 113 gms. Yes T stands for tablespoons. I hope this helps!
Sylvia says
I thought everything was delicious, but the crust was too salty for me. I'll try unsalted butter next time.
Mallory says
I'm so excited for this cheesecake! I'm on a bit of a time crunch though... If I don't have time to let it refrigerate overnight, what is the minimum chilling time? I know overnight is best!
Amy says
I would say at least 3 hours. You might get away with 2. Good luck!
Seveline says
THIS WILL BE THE BEST CHEESECAKE you will ever have! Try this recipe! So easy, used fresh strawberries & blue berries as topping. I did not have a problem with the white chocolate mousse, I was a bit worried about it at first, it did seam a bit too sweet on its own, and not fluffy, but it was perfect letting sit overnight. Followed recipe exactly!!!
Amy says
Thanks for such a stellar review! Since you liked this one so much you should try the Chocolate Ganache Cheesecake I posted last week. Thanks again!
Carolyn says
Hi Amy, I am planning to make this cheesecake for Valentine's day! My boyfriend loves white chocolate and cheesecake, so I'm sure it will be a hit. I have a question about the mousse. The instructions say to melt the chocolate and then let it cool completely. If I let it cool too long will it harden again? How long do you cool the chocolate before mixing with the cream cheese?
Thank you!
Amy says
Hi Carolyn. This is probably the trickiest part of this recipe. I'm going to modify the wording in the actual recipe to help you and others. Basically you need to let the white chocolate cool down almost completely. As cool as it can be before starting to really thicken up. When you go to combine the white chocolate and whipped cream together, you can stir it pretty vigorously without harming the whipped cream. The white chocolate will definitely start to harden at this point so just keep stirring it together until it starts to get firm. Sometimes when I'm making this I will end up having some white chocolate chunks in the mousse but it doesn't make it taste bad and I actually like it. I hope this is a success for you. Please let me know how it turns out!
marilyn murry, DeSoto il says
This has got to be the easiest recipe for cheesecake I have ever tried. It is in the oven and I can't wait for it to be done. I substituted vanilla wafers for the graham brackets and if I make it for my daughter in love who is gluten intolerant I will use gluten free shortbread cookies. I am drizzling it with Hershey's chocolate tomorrow when I serve it. I can't wait to try it. Thanks for the recipe
Michelle says
Can this cheesecake be made in advanve and frozen?
Amy says
You can freeze cheesecake, just make sure you wrap it properly to avoid freezer burn. I suggest putting it in several layers of plastic wrap and then an outer layer of foil. Cheesecake is good in the freezer for up to a month. I hope this helps!
Debbie Hall says
Love Love Love this recipe, I made it for Christmas Eve Dinner and was such a huge hit. I also had problems with white chocolate setting up while trying to fold into the heavy cream. I just ended up whipping it into the heavy cream with the Kitchen aid mixer and and it it came out beautiful.
Amy Duska says
Hi Debbie, I'm so glad the cheesecake came out so well. I made one too and it's always such a hit here too!
Jennifer says
wow. If the finished product tastes as good as the sum of its parts, it will be a Christmas showstopper!! The batter and the mouse taste amazing. They are both chilling now and getting ready for the big day! This is my first cheesecake and so far so good. Thank you so much for the recipe and detailed instructions. I have a feeling I will be adding this to my desert repertoire permanently!!
Amy Duska says
Hi Jennifer, how did the cheesecake turn out?
Marian Lobaton says
I'm making this for tonight but I ran into a couple of problems. The cheesecake leaked ( butter? ) while in the oven and the top got greasy, which i assume means the bottom is even greasier. Then when i was making the mousse when i mixed the cream cheese and chocolate together it curdled ( i tried twice ). I used the chocolate from the second try because i didn't have anymore chocolate so when i mixed the whip cream and chocolate and cream cheeses mixture together i got chunks of white chocolate in the mousse so i strained it and saved about half of it. I am worried it won't turn out for tonight but i'm hoping! Thanks for reading.. happy holidays.
Amy Duska says
Marian, has the cheesecake chilled to set up yet? When did you bake the cheesecake?
Marian Lobaton says
I baked it last night and i have it in the fridge. It set up pretty well besides the fact that it was kind of greasy which i patted the excess oil off with a paper towel. I put the mousse on and i garnished with some berries. I'm mostly concerned about the crust but besides that it seems to be all good.
Amy Duska says
The crust should be fine, I think the crust is what really makes this cheesecake so delicious. I always get a little butter that leaks from the bottom. I find that depending on where I buy my butter from, makes a difference in how it bakes. Not just this recipe. Some butters get really soft when left out, and others never seem to soften at all. I usually just buy the store brand and some are just better than others. Please let me know how it turns out. Have a great day tomorrow! Merry Christmas!
Camilla says
I ended up using unsalted butter added with 1/4 tsp. of salt and the crust didn't leak at all in case either of you are planning on using the recipe again and want to try that out.
Amy says
Thanks for the tip Camilla!
Nadia says
Hi Amy,
Can this recipe be made and eaten same day? Or does it have to be chilled overnight?
Thanks!
Amy Duska says
Hi Nadia,
It's best over night, but I would say atleast 5 hours. Hopefully this helps! Merry Christmas!
Yasmin says
Hi Amy, what does 3 T mean? Is it 3 tablespoon or teaspoon ? Thank you much, looking forward to try it. Merry Christmas
Amy Duska says
3 Tablespoons. Merry Christmas!
Yasmin says
Thank you dear for your response. Making it this weekend
Carrie says
i'm so excited about this....it looks amazing.....and this is the first cheesecake i'll be making with a stand mixer....its baking right now 🙂 eeekkk!!!! hopefully it makes it to christmas dinner...lol
Amy Duska says
Hi Carrie, I'm making this cheesecake for Christmas dinner too! I think I might add some raspberry extract to the mousse.....I'm in the mood for something berry. Just remember, when it comes out of the oven it will be jiggly. Just let it sit on the counter for an hour and then pop it in the fridge overnight. It will set up perfectly. Have a wonderful Christmas Day!
Megan S says
Excellent resipce. I love that the filling doesn't use eggs... it came out super creamy, but firm, just like the photos. I wound up burning the white chocolate, so I just omitted it in the mousse and added some vanilla extract and additional powdered sugar. It was fantastic and everyone loved it! Thank you for the recipe!
Amy Duska says
Hi Megan, That makes me so happy to hear that the cheesecake was a success. So many people are afraid to make them from scratch, but they are really pretty easy! Thanks for letting me know how it turned out. Have a great Christmas!