Vanilla Bean Cheesecake – A Cheesecake Factory–style copycat: creamy vanilla bean cheesecake finished with a light white chocolate mousse.

Vanilla Bean Cheesecake

Cheesecake is a family favorite at our house. After the success of the Cookie Monster Cheesecake, I wanted to explore other flavors and this vanilla bean cheesecake became an instant hit. If you love vanilla, this dessert delivers: a vanilla wafer crust, a rich vanilla bean–flavored filling, and a fluffy white chocolate mousse on top. It’s an elegant yet approachable copycat of the Cheesecake Factory’s classic and yields about 10 slices.

This version is inspired by the Cheesecake Factory’s vanilla bean cheesecake. It’s economical to make at home and perfect for dinner parties or special occasions. Serve chilled with fresh berries or a sprinkle of white chocolate shavings for an attractive presentation.

Common questions about making cheesecake

What is the difference between a New York cheesecake and a regular cheesecake?

Traditional cheesecakes use cream cheese and eggs for a creamy texture. New York–style cheesecake typically includes heavy cream or sour cream, producing a denser, richer result.

What kinds of cheesecakes are there?

There are many popular varieties, including:

• Oreo cheesecake
• Chocolate cheesecake
• Strawberry cheesecake
• Pumpkin cheesecake
• Red velvet cheesecake
• Caramel cheesecake
• Blueberry cheesecake

What are the basic ingredients for cheesecake?

A classic cheesecake typically includes:

• Cream cheese
• Sugar
• Eggs
• Sour cream or heavy whipping cream
• Graham crackers or a similar cookie for the crust
• Butter

Flavorings like vanilla bean paste, extracts, chocolate, or fruit puree are added depending on the recipe.

How do you do a water bath for cheesecake?

Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil, covering from the top edge, under the pan, and up the other side. Place the wrapped pan inside a larger roasting pan and pour in about 2 inches of hot water, so it comes halfway up the sides of the cheesecake pan. The water bath helps the cheesecake bake evenly and prevents cracking.

How do you know when a cheesecake is done?

When the cheesecake is set at the edges and only the center jiggles slightly, it’s done. The center will firm up as it cools. If large portions remain unset, return it to the oven for more time.

Tips and tricks for this vanilla bean cheesecake

• Chill the cheesecake fully before adding the mousse; otherwise the mousse may melt.
• Serve with fresh raspberries or strawberries to balance the sweetness.
• If you have whole vanilla beans, substitute one scraped bean for each tablespoon of vanilla bean paste.
• Garnish each slice with a fresh strawberry and white chocolate shavings for an elegant finish.

Other recipes you might enjoy

• Strawberry Cheesecake Bars
• Classic Cheesecake Bars
• Oreo Cheesecake
• Cheesecake Mousse

Yield: 10 slices

Vanilla Bean Cheesecake {Cheesecake Factory Copycat}

Vanilla Bean Cheesecake – A Cheesecake Factory–style copycat with a vanilla bean filling and white chocolate mousse topping.

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour 30 minutes

Ingredients

Crust

• 2 1/2 cups vanilla wafers
• 6 tbsp butter, melted

Vanilla Bean Cheesecake

• 3 packages cream cheese (8 oz each)
• 1 cup granulated sugar
• 1 tbsp vanilla bean paste
• 3 eggs
• 3/4 cup sour cream
• 1/3 cup heavy whipping cream

White Chocolate Mousse

• 1/2 cup heavy whipping cream
• 1/2 cup white chocolate chips
• 4 oz cream cheese, softened
• 1 tbsp granulated sugar
• 1 tbsp vanilla bean paste
• 1/2 tsp vanilla extract

Instructions

Crust

1. Preheat the oven to 350°F (175°C). Butter and dust an 8″ springform pan with flour.
2. Place vanilla wafers in a food processor and process until fine. Transfer to a bowl and mix in melted butter until combined.
3. Press the crust mixture into the springform pan and bake for 10 minutes. Remove and set aside.

Vanilla Bean Cheesecake

1. Reduce oven temperature to 325°F (163°C).
2. In a stand mixer, beat cream cheese, sugar, and vanilla bean paste until smooth. Add eggs one at a time, mixing well after each. Add sour cream and heavy whipping cream and mix until just combined.
3. Pour the filling over the prepared crust. Tightly double-wrap the bottom of the springform pan with foil.
4. Place the wrapped springform pan in a larger baking pan. Pour hot water into the larger pan so it reaches halfway up the sides of the springform. Bake for 60–70 minutes, until the edges are set and the center still jiggles slightly.
5. Turn off the oven and leave the cheesecake inside with the oven door ajar for 15–30 minutes to finish cooking gently.
6. Remove from the oven and cool to room temperature, about 4 hours. Loosen from the pan and refrigerate overnight.

White Chocolate Mousse

1. Place white chocolate in a heatproof bowl and melt in 30-second intervals, stirring until smooth. Let cool until lukewarm.
2. While the chocolate cools, whip the heavy whipping cream with sugar until stiff peaks form.
3. Stir the melted white chocolate into the softened cream cheese until smooth. Fold in the whipped cream gently until just combined—do not overmix.
4. Spread the mousse over the chilled cheesecake and refrigerate 1–2 hours before serving.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 530
Total Fat: 37g
Saturated Fat: 21g
Cholesterol: 143mg
Sodium: 282mg
Carbohydrates: 45g
Sugar: 35g
Protein: 6g

Nutrition values are estimates and may vary based on specific ingredients used.

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