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)
Yolanda Jones says
Hi Amy,
Do you think Marcapone cheese can e used in place of the cream cheese in the white chocolate mousse?
Amy says
Yes I do think it would work just fine!
Lee says
can this recipe, the vanilla bean cheesecake, be made in the instant pot?
Amy says
Hi Lee, check out my Instant Pot Cheesecake recipe. It's very similar!
Gayle says
Can you make this in the instant pot?
Amy says
This recipe is very similar to my Instant Pot Cheesecake Recipe. You could make the cheesecake in the instant pot and top it with the chocolate mousse and whipped cream!
Julie says
My husband’s favorite dessert now. Making it now for his 60 th birthday, thanks so much for the recipe!
Amy says
Hi Julie, glad to share these recipes. This is a really special one. I hope he has a wonderful birthday!
Debbie says
This cheesecake looks wonderful, but the only springform pan I have is a 10 inch one my smaller one broke. So I was wondering if I could double the recipe to make a tall cheesecake and I need to know if the cooking time would be longer? Thanks for all the wonderful recipes. Loved everyone I tried. And the video tip for the waterbath is great for leakage. Thanks for that also.
Amy says
Hi Debbie! If it was me I might only do 1.5 times the recipe. However, if there is too much filling, you can always save it and try to make something else with it... I would bake about 10-15 minutes longer, checking to make sure the center is still jiggly so that it doesn't over-bake. If you use the water bath method, it does make it easier to not over-bake because of the moisture in the oven. Please let me know how the cheesecake turns out, I'd love to know :).
Anita Hodgeman says
Looks delicious, however I am wondering why this is baked? No eggs.....just cream cheese, butter and sugar (yummy)
With the mousse on top.......wow! This is going be great!
Amy says
Hi Anita,
I've tried to just let it set without baking because I wondered the same thing but it doesn't work. I'm really not sure why ...
Emily says
What if you can’t find vanilla pods or the paste? Can use use vanilla extract, and if so how much should I use?
Amy says
Hi Emily,
You can replace it with the same amount of vanilla extract. It just won't have the pretty little specks in the cheesecake 🙂
Emily says
Thanks for letting me know. I’m making it for my birthday/ Easter this Sunday! I’m nervous and excited at the same time! ?
Amy says
You're so welcome! Please let me know how it turns out 🙂
Kay Trammell says
Thanks for the water bathe on the cheese cake, I always did a water bathe and your right the
foil always leaked, and now I know to use a pan thanks for the tip.
Amy says
You are very welcome!
Elisa says
8th one of these lovelies is in my oven as I type this. Cannot say enough about this fabulous recipe!! So glad I stumbled upon it. I do usually double the recipe and alternate between cheesecake bars or a taller cheesecake than is pictured which takes the crust all the way up the sides and fresh berries over the mousse. Many many compliments and 3 alone were made by request of people who wanted them for their private parties. One minor fun change I do incorporate in the crust is 1/2 Cinnamon Graham crackers and 1/2 Vanilla flavored Graham crackers, Pinch more of cinnamon.
1 question though: are there any technical tips on the mousse topping? It usually comes out fine enough, especially after refrigeration but still not as "whipped" as I'd like? I try to keep everything very cold, the bowls, utensils, etc. Some times are better than others?
Amy says
Hi Elisa! I'm so glad you enjoy this recipe...it's my favorite! When it comes to the mousse topping it can always be tricky. I have recently tried creaming the white chocolate and cream cheese with an electric mixer instead of a spatula and I think it makes it turn out better. It's kind of trial and error. I wish I could help more but it's just one of those weird things. Please don't stop trying!!
Jen says
I was wondering if you could rate the level of firmness your filling turns out? Like 10 being a New York cheesecake.
Amy says
My filling usually sets fairly light. I wouldn't consider this to be a dense cheesecake at all.
Lisa says
Why so specific on using by a standup mixer with paddle attachment? I didn't not have that. Can I still make this?
Maddy says
Hi Amy,
Can you freeze this cheescake and if so, with or without the topping ?
Thanks!
Amy says
Hi Maddy, you can freeze the cheesecake WITHOUT the topping. After it has baked and chilled overnight, wrap it with a few layers of plastic wrap and then a final layer of foil. You can keep it in the freezer for a few weeks this way. When you are ready to serve let it thaw in the refrigerator overnight and then add the topping before you serve it.
Susanne says
Hello! So happy to have found your site. I am trying to recreate a White Chocolate Coconut cheesecake....would I add coconut to the mousse? Maybe top with a toasted coconut?
Amy says
Hi Susanne, I would add toasted coconut on top of the white chocolate mousse. I think the texture would go better that way instead of mixed in with the mousse. That sounds delicious!
Neha says
Hi Amy,
How do I convert this into mango cheesecake? Can I just add mango puree and if so, then how much do you think I can add?
Thanks for the wonderful recipe:)
Neha
Amy says
Hi Neha, I'm not sure because I've never added mango puree but if I did I would probably add a cup of mango puree.
Lori says
I just want to make sure that the
Parchment paper goes on the sides
Of the pan as well as the bottom.
Amy says
Hi Lori, I put parchment paper on bottom and sides.
Pam says
Do you butter the parchment paper?
Amy says
No you don't have to.
LeeFagan says
Amy, I have made this cheesecake for three different special occasions and served with strawberries on top. Every time, everyone loved it and most said it was the best cheesecake they had ever had. The third time I made it, however, I couldn't get the moose topping to stiffen. I don't know if was due to the whipping cream which was different than the prior two occasions or not. It did not seem to matter as I just spooned it on each piece as I served it, but I do think it makes the cheesecake more presentable with the moose on top. Thank you. Every one of your recipes that I have tried, I have loved. Thank you for all that you have been willing to share with others, like me, who appreciate the boost in cooking confidence that you have given me!!!
Amy says
Hi LeeFagan, This has happened to me before. I think sometimes we just end up with a "defective" product that won't work. One time I couldn't get my whipping cream to thicken up to save my life! Thank you for letting me know how much you like my recipes 🙂
Stacey says
Amy, I am new at this baking adventure can you please tell me what "T "means in your measurements. Is this a teaspoon or a tablespoon. I plan on making this on the weekend for the hubby and don't want to screw it up. thank you. please email me back if you can.
Amy says
Hi Stacey! T stands for tablespoon. tsp stands for teaspoon. I will go back through the recipe and spell those out. I've had other readers ask the same question 🙂
Denise says
How is the cheesecake without the mousse topping? Would you recommend leaving out the mousse topping on this cheesecake or your Simple Cheesecake Recipe for a creamy, vanilla-y cheesecake? Looks delicious either way!
Amy says
Hi Denise, this cheesecake is great without the mousse topping!
Crystal Way says
I have made this cheesecake 2 days in a row now. AWESOME... My family has a new favorite cheesecake. ? This really is the best cheesecake ever . Thanks for sharing your secrets with all of us.
Amy says
Thanks Crystal! I am so glad you love it so much 🙂
Laila says
Well now I have to make this cheesecake multiple times,because my Ouse loves it, and so do I. Thanks for,posting
Amy says
Hi Laila, I'm so glad you like it! 🙂
Kristin Kegley says
I don't usually comment on these things, but I made this cheesecake and it was soo good. The cheesecake was wonderful and had such a great texture. My favorite part was the white chocolate mousse, oh my! I didn't even have white chocolate but what I did have on hand was the white almond bark, which had been sitting in my pantry for a few years now, lol, but even with the white bark, lol, it was good. A recipe would have to be the bomb for me to even post like this, if that says anything. Tootles!
Amy says
Hi Kristin! Thank you so much for letting me know how much you liked the cheesecake! I'll have to try using almond bark because I have some sitting in my pantry too that I could use 🙂
Mikayla says
Is it normal for it to sink to about an inch in width? It bubbled up a ton in the oven but now it's a pancake... Let me know before I throw it in the trash. 🙁
Amy says
It is normal for it to sink a little. Did you throw it away??
El says
I could be wrong but there may be a few things. 1) Overwhipping and incorporating too much air. 2) Yanking it out of the oven and not allowing the temperature to come down via an hour in the oven with the door cracked open. 3) Out of precaution I always use a waterbath and have since never had a problem. Hope any of this helps