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)
Amy L Palazzo says
I have made your cheesecake
recipe many times. We absolutely love it. I have made the cheesecake part and froze it, thawed it and then topped it with mousse. It is still absolutely amazing. Making 4 for my son's rehearsal dinner and offering strawberry sauce, chocolate
sauce and carmel with pecans.
Can't wait.
Debby Baron says
Hi Amy, I am making this now and want to be sure I'm reading right! TWO sticks of butter in the filling???
thanks,
Debby
Amy Duska says
Yes 2! I know it sounds like alot but this is a special occasion kind of dessert. It's decadent for sure! 🙂
Jenny says
People go crazy every time I make this cheesecake. It is SO good. Thanks so much for sharing this recipe!!!!
Christine Russell says
Best ever!# I was a little nervous about the amount of butter but it turned out so creamy and delicious! Everyone loved it! Better than cheesecake factory!
Anastacia says
Hi Amy! Quick question. I’m making this tonight for my husband’s office party and I was wondering if it’s okay to put the mousse on top while still in the pan and have him transport it like that. Then when ready to serve (after being refrigerated at his office) have him remove the entire cake from the pan. Is that ok? I know you mention to top with the mousse right before serving but since I won’t be there when it arrives and I don’t trust my husband to do it, lol will it be okay to do beforehand? Thank you! I’ve made this cake so many times and it’s always a hit!
Amy Duska says
Yes you can put the topping on and then remove the pan later. No problem!!
Carrie says
Hi Amy, what size springform pan did you use?
Amy Duska says
9" spring-form pan
Niki says
Are there really no eggs in this?
Amy Duska says
No eggs! Very light and creamy texture. Not dense like a New York style.
Heidi says
I made this dessert for Thanksgiving dinner and everyone LOVED!! LOVED!! it. What a treat, we made a smoked duck, gourmet stuffing (cornbread, sausage, apples, nuts...) veggies on the side followed by this awesome cheesecake. I served each piece on its side with small bits of strawberries with melted dark chocolate drizzled over it. It was even better the next day.
Kristine says
Great recipe! Made for Thanksgiving. Not only does your cheesecake taste good, but it is very light. Just what you need after all that food!
Tara Cassel says
Do you need to use the water bath for this recipe?
Amy Duska says
No you do not have to water bath this cheesecake!
Erin says
Love this cheesecake so much! It is always a hit! How far in advance can you make the cheesecake? How would you store it? Thanks so much!
Amy Duska says
You can make this a day or two in advance. Store uncovered in the fridge!
El says
Would uncovered pick up fridge smells or dry it out?
Amy says
It shouldn't if it's only in the fridge overnight. If you've got something with a strong odor such as cut onions or something like that, you could possibly run into problems. Hope this helps.
Kelly Bird says
This cheesecake is the best recipe I’ve found yet. I used it for a wedding recently and everyone went BANANAS over this cheesecake! It was an easy recipe, and the white chocolate mousse on top only makes it that much better! Definitely worth a try!
Amy Duska says
Isn't it awesome when a recipe turns out this good?? This is one of my absolute favorites!! 🙂
LaTrece says
This is the best cheesecake recipe ever. I have made it in regular cheesecake form as well as mini cheesecakes and they turn out perfect every time. I will never use another cheesecake recipe!!
Amy Duska says
It's our favorite too. So glad you love it!! 🙂
Amber says
How many mini cheesecakes did you get from the recipe? I want to try for the first time.
G Parker says
Hi! Wondering if i could make the cheesecake filling without baking it since there's no egg in it? Just make it and put it in the fridge or add a gelatin so it could set?
Amy Duska says
Hi there! Unfortunately you have to bake the cheesecake. I've tried letting it set up without baking and it did not work!
Mellisa says
Can you make this recipe in a instant pot pressure cooker?
Amy Duska says
I have an instant pot cheesecake with very similar cheesecake ingredients! https://amyinthekitchen.com/instant-pot-cheesecake-recipe/
John W says
Hi Amy, is the white baking chocolate sweet, semi-sweet, not sweet? Not sure what I'm looking for. all i can find is regular chocolate and that lists by cacao %, bitter, bitter sweet, etc. Any help would be appreciated.
Amy Duska says
Hi John, white baking chocolate is not sold the same as regular chocolate. Look for the product to say "White Chocolate Baking Bar" or "White Chocolate Morsels"
Nicki Roode says
Hi Amy. I am about to put this lovely cake in the oven. I am so tempted to use a water bath. That really isn't needed? I am going to give it a try and pray she doesn't crack like my crows feet! hahahah! Thanks so much for this recipe. I am thrilled it doesn't use eggs! I feel that in and of itself makes it creamer.
Grace says
I've made your recipe a few times now and it's a hit! I want to make it for our office party, but cupcakes would be easier to hand out! How would you convert the cook time to make little cupcake-cheesecakes?
Amy says
I've never tried making them into cupcakes. If I did, I would bake them for about 30 minutes and then check to make sure they are not over-baked! I've looked at other recipes for baking times and about 30 minutes seems right. I hope this helps!
Sarah says
Is there a version of this that uses eggs instead of butter in the cheesecake portion?
Amy says
Hi Sarah, I do not have a recipe that uses eggs instead of butter.
Samantha says
LOVE this recipe!!!!! I have yet to buy a springform pan, I always use the already made graham cracker crust. The cheesecake May spill over on the edges, I usually cook it on top of the baking sheet, but it taste amazing and my family asks me to make it constantly!
Amy says
Hi Samantha! This is definitely one of my family's favorite cheesecakes! It is soooo good. Glad you enjoy it, happy holidays!