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)
Miranda says
Absolutely Amazing! Highly recommended this recipe to anyone!
Kelly says
So I have attempted to make this in cupcake form twice. Failed lol. Any chance you have ever done this? If so can you tell me the cook time/if there are changes to the oven temp?
Ashelyn says
I can’t find Baking Squares at any of my local stores, can I replace them with white chocolate wafers or Chips? Will that change the taste? If not what would be equivalent to a square?
Also if you know of a store that sale the square let me know, already checked Walmart & Food Lion.
Thank you!
Sheryl says
what size springform pan did you use?
Amy says
9 inch
Jodie Enright says
Do you cover the cheesecake while cooking in the fridge over night?
Amy says
You can cover the cheesecake with a piece of plastic but make sure it has cooled completely before you cover it.
Patty Schmerr says
Oh, I forgot to mention. I use Pepperidge Farms Chessman cookies for the crust instead of graham crackers.☺️
Cookee says
Hi Amy...can't wait to try this. My hubby loves eclairs and I want to use your vanilla cheesecake to create an eclair type taste. Can I use the mousse on top with a chocolate ganache or would it be too heavy on the mousse? Appreciate your expertise in contemplating the building of this dessert. ....And looking forward to trying the pumpkin cheesecake too!
Amy says
Hi Cookee, I think you could incorporate the ganache into the mousse. Even if it falls a little flat, it will still taste amazing!
Amy L Palazzo says
How far in advance can you make the white chocolate mouae to hold in frudge? Can you freeze the mouse? I made cheesecake and froze but did not make mouse yet.
Amy Duska says
You can make it a day in advance.
Amy L Palazzo says
I have been using this fabulous recipe for years my family absolutely loves it.
Teresa says
I made this for my wife’s birthday and it was a hit! This one of the best I have ever made and it will be made again soon!
Michelle says
Made this for my sons birthday. It was absolutely delicious! I’ll definitely be saving this recipe to make again and again. Thank you
Jamie says
Sounds really good.. grandson has to miss out on so many goodies becuz of all the allergies he has.. I have never used parchment paper before.. do you put it up the sides as well..
Amy Duska says
Hi Jamie, you don't have to put the parchment paper up the sides. I hope you enjoy! It's one of our favorites 🙂
Cindy says
Hands down the best cheesecake ever!
Lori says
Fabulous! My husband asks for it every chance he gets. Making for Thanksgiving today, but will be topping with pecan pie topping instead of white chocolate. Looking forward to Thursday!
Amy Duska says
Oh my goodness, the pecan pie topping sounds amazing!!!
Kristine says
How would I make the pecan pie topping?
Emina says
So I use this recipe as my base for all cheesecakes that I bake. I add lime juice sometimes, I've made strawberry shortcake cheesecake by adding powdered freezedried strawberries in there. I even do turtle and oreo Milka cheesecakes. I love the creaminess and consistency it has and everybody that has tried it has loved it. Thank you for this recipe.
Nancy says
I cannot believe there is no eggs?? I just took it out of the oven and hope it turns out.. any reason why no eggs?
Kerry Warner says
AMAZING friends couldn't quit complimenting it! Just want to know how to do a Pumpkin one now!
Lori says
Ree Drummond has a WONDERFUL pumpkin cheesecake recipe on Food Network.
Ashley says
Would I be able to substitute the vanilla and add lemon juice/zest to this recipe? I have made this cheesecake for my family so many times and everyone loves it! But it's my Mom's birthday and she loves lemon flavor so I thought I might try something different. Thank you for the recipe. It's my go to cheesecake!
Amy Duska says
Hi Ashley, yes that should work great!
Michael D Williams says
I made this cheesecake and it was fantastic. Funny thing though is I had to use different ingredients. There was only regular whipping cream so I got a bit whipped getting it peaking. Never really got there but it turned out delicious. For the cheesecake itself I use the Philadelphia ready made cheesecake in a bowl.That stuff is crazy good. I did not have any vanilla to add to it unfortunately. It still came out looking beautiful and tasting fantastic.
Kenda says
This is a VERY delicious cheesecake! The only change I will make is, 1/4 cup of butter in the crust, instead of 1 stick = 1/2 cup. I had grease dripping around the bottom edge of my pan as the cheesecake cooked, and the crust was very hard, even though I pressed it down ever so lightly.
Heather Gonzales says
Yes same thought! I had butter leaking out of the bottom of the pan !! Too much