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)
Cole Jester says
Will this be different that a cheesecake with eggs instead of cornstarch? Creamier, stiffer, anything like that? I'm going for a Cheesecake Factory type cheesecake.
Amy says
Hi Cole! No worries about having to add eggs with this recipe. It is very creamy and it's a "copycat" type of recipe to taste like vanilla bean cheesecake from The Cheesecake Factory. It's seriously the best cheesecake you'll find.
Eileen says
Delicious!!! I brought this pan of yumminess to Thanksgiving dinner without knowing another guest from New York brought an original cheesecake all the way from NYC, but guess which pan left people craving for more !??!! My sister doesn't even like cheesecake, but she had 2 pieces !
Amy says
Hi Eileen! I get the same reaction when I make it. People love this cheesecake...it really is the best I've ever had. I made one for a girls Christmas party last week and they couldn't stop talking about it. I'll be posting a recipe for Banana Cream Pie Cheesecake soon so make sure you check back! Merry Christmas! ?
Cece says
I made this recipe for thanksgiving and although it was delicious, it shrunk to about an inch tall!!! The mixture filled the pan before I baked it so I'm not sure what happened.
Amy says
Hi Cece, what size springform pan did you use?
neqella says
What size pan do I use for this
Shannon says
This is my fourth time making this cheesecake since pinning it on pinterest last fall. Definitely my go to dessert. So easy to make and absolutely delicious! My family is more excited for this cheesecake than they are the rest of the Thanksgiving dinner!
Thank you so much for sharing this recipe!
Amy says
Isn't it the best? I love it too! Thanks for letting me know...Have a wonderful Thanksgiving! 🙂
Cynthia says
I just made this cheesecake this morning for Thanksgiving 2015. This is my first time baking a cheesecake. The only thing that I did differently in the original recipe was that I made a graham cracker crust only because this is what I prefer. This cheesecake is AMAZING. I had no problems at all making it and the white chocolate mousse is to die for!!! Thank you for sharing this AWESOME cheesecake. Happy Holidays to you and yours.
Amy says
Hi Cynthia! I love hearing that you love it so much, that makes me very happy ? I hope you have a wonderful Thanksgiving!
Heather says
I would love to make this for Thanksgiving. Can you make it ahead of time and freeze it?
Amy says
Hi Heather,
You can make the cheesecake ahead of time but I would make the white chocolate mousse the day before or the day of and put it on the cheesecake before serving. Just make sure the cheesecake is completely cooled before wrapping it and placing in the freezer. I hope this helps!
Heather says
Thank you so much, I'm going to give it a try.
Michelle Potter says
it just came out of the oven. I can't wait to taste it tomorrow. The white chocolate moose is crazy good!
Amy says
Hi Michelle, please let me know how it comes out. I love this cheesecake and I'm sure you will too!
Missmila says
i wish I could attach a picture... This is the first cheesecake I've made that hasn't sunk!! It turned out so beautiful. I garnished it with white shock are shavers and pirouettes. So lovely. I chilled it on the counter for five hours and it was perfect. Didn't stick to the pan, didn't leak, didn't sink, didn't crack... Just really fun to make too.
Amy says
That's awesome! I've had so much success with this cheesecake. I'm so glad you enjoyed making it 🙂
Angie says
Looks like an interesting recipe. I make cheesecakes (and egg free) all the time. One thing that really stood out (beside the butter in the filling - never heard of adding that before sounds really good!) is with your crust ingredients. To keep it stable from leaking butter, during baking - the recipe should be 1 3/4 cup graham cracker crumbs and there is really no reason to add the egg yolk. It's not needed. You want the crust to be sturdy enough to serve, yet crumbly enough to enjoy. I'll be making this for sure. I'm intrigued!
Amy says
Hi Angie, thanks for the advice. You are right about the egg not being needed. Since I posted the recipe I've gone dairy and egg free and have made "vegan" cheesecakes without eggs in the crust. I will experiment with your measurements to see if it does the trick! Thanks! 🙂
Jeanne Snow says
My mother is 78 and has shingles. I never knew anything about them until she got them over a month ago. It is a painful slow process that can take up to a year to heal. She has always been very active and this has just taken every ounce of energy she has. I wanted to find something to bake for her that might cheer her up a bit. I looked for the longest and when I saw this I knew it was perfect. It is in the oven as I write. I'm sure it will turn out perfect. Thank you so much for sharing it with us.
Amy says
Hi Jeanne, I'm so sorry to hear that your mom is going through that. I've had experience with shingles and I know it is a very hard thing to deal with. I hope the cheesecake cheers your mom up a little. Please let me know how she likes it 🙂
Janet says
I made this cheesecake today. Glad you stated it would be jiggly! It firmed up just fine .. It's very tasty. I don't know what I did wrong though because the while cheesecake was only about an inch high. I used a 9 inch pan though so maybe a smaller pan? The butter oozed out of the crust and into the oven also. I'm sure I did something wrong but I will try this again! It's very good.
Amy says
Hi Janet! I'm not sure why the cheesecake only ended up being an inch high, that's odd. Did you double check that you used all the ingredients? I've had the butter ooze out a couple of times too. I think it depends on what type of butter you are using. If I remember correctly, salted butter oozes less. Give it another try, I'm making one this week for my daughters birthday so I'll try to figure out what might have went wrong! 🙂
Linda says
Hi! Thank you so very Mapuche for your kindness in sharing this recipe! I was wondering if I can use Vanilla Bean Extract, which you probably know, has pure vanilla with the vanilla bean seeds in it? I am thinking yes, but do you know how much I would use in place of the original scraped beans? I could also strain the beans out an use just them, which I know is not a whole lot in measurement! I really appreciate your help, as well as your opinion! Thank you again! Take care and have a great weekend!
Linda☺️?????
Linda says
I would like to change the beginning of my question as follows: Vanilla Bean Extract Crush, which you probably already know, has vanilla bean seeds in it! Between me and the computer making up its own words, yikes!!! Thanks again!?????
Amy says
Hi Linda, if understand correctly, you are asking if you can use a vanilla bean paste? This is like vanilla extract except it's thick and it has the beans in it. You can use this in place of the beans. I would probably use a tablespoon but you can add a little at a time and taste it to see when it's at the intensity level you want. I hope this helps! 🙂
Ash says
My fiance has a very sensitive palette, and hates sour cream - he can always taste it (same with mayo in a savory dish!). Is there a recommended substitute for the sour cream?
Amy says
Hi Ash, maybe you could try using about 4 oz. more of the cream cheese and a few T of milk or heavy cream. I've never tried it but I think it would probably work. Let me know if you decide to give it a try.
Terry says
Hi I was wondering if I could use Vanilla bean paste instead of the bean? Has anyone tried that?
Amy says
Hi Terry. Yes, absolutely! I use vanilla bean paste as a substitute when I don't have any vanilla beans. I would add a T to this recipe. You can always add a little at a time and taste it to get the intensity of flavor that you want.
Debra says
I just made this for Christmas and it was fabulous. I used vanilla bean paste and it was great. Highly recommended! Thank you for posting it
Amy says
Thanks Debra!
kate says
the cheesecake turned out not firm at all idk what i did wrong.
Amy says
Hi Kate, did you make sure to put the cornstarch?
Noel says
This looks heavenly. I love cheesecake. I was wondering, your "about me" says you are vegan. Do you have any vegan cheesecake recipes that taste close to the real thing? I have a vegan friend and I'd love to make cheesecake for a dinner party.
Amy says
Hi Noel, yes I do have a vegan cheesecake recipe. Please look under the recipes tab under "Sweets". Or click here Vegan Vanilla Bean Cheesecake. I developed it after I turned vegan. It taste just like the real thing! I'm about to put out a recipe for a Vegan Chocolate Peanut Butter Cheesecake as well, so look for that!
Daisy says
Would the vanilla flavor be overpowering if I use two vanilla beans?
Amy says
Hi Daisy, I don't think it would be overpowering. Maybe add 1 and a half and then taste the mixture before you add more just to make sure. Let me know how it turns out!
Daisy says
Just want to make the sure the vanilla flavor is just right. Do you get the perfect kick of vanilla with just one pod?
Amy says
I did. It's delicious!
Kristin S. says
I made this for my colleagues at work today. We were celebrating July birthdays. Everyone raved about it. I also added some cinnamon in the crust, but otherwise followed the recipe. It was a hit. Thanks!
Amy says
Hi Kristin, I'm so glad it was a hit. I'll have to try putting cinnamon in the crust next time I make one! Thanks for letting me know how it turned out 🙂
Beth says
What size springform pan did you use? I have three different sizes.
Amy says
Hi Beth, I use a 10" spring form pan. You can use any size depending on how thick you want your cheesecake to be.
Tiffany says
I want to make this for an office party. Is there a particular reason you wait to put the mousse on right before serving? Or will it keep its shape and texture if I add the mousse a few hours before serving? I'd like to have it all put together and out of the spring form pan before going into the office in the morning, but don't want to risk ruining it! What do you think or suggest?
Amy says
Hi Tiffany, as long as you let the cheesecake set completely before you put the mousse on top it should be fine!
Marcia says
Will a water bath make a difference?
Amy says
I've never tried the water bath so I can't really say. Some people have told me that it helps with cracking but I've never had a problem with this cheesecake cracking on top.
Marcia says
Made my cheese cake today. I did put a measuring cup full of water in the oven. Looks great. Plan on putting this all together tomorrow, Sunday. Bought strawberries for garnish. Can't wait to try this. Really excited. To be continued.
Amy says
Hi Marcia! How did the cheesecake turn out?