Vanilla Bean Cheesecake

11.05.2015

Vanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking Classy
You know you want your pie to be the first to go this Thanksgiving, so here’s what you do – make this perfectly delectable, purely irresistible Vanilla Bean Cheesecake instead of pie. Yes you heard that right, take a break from the classic pie everyone makes at Thanksgiving and bring this over-the-top vanilla bean laced cheesecake instead. In my opinion it outdoes any pie, in fact it outdoes any cheesecake! This is my favorite cheesecake I’ve ever had and my husband said the same thing!

It’s been a while since I’ve had a slice of the Vanilla Bean Cheesecake at Cheesecake Factory but this is just what I remember theirs to be and then some. You get a buttery graham cracker layer, a rich melt-in-your-mouth vanilla bean cheesecake layer, a sweet white chocolate mousse layer and a fluffy whipped cream layer. It is Heaven in four layers of cheesecake bliss and trust me you don’t want to skip trying this recipe at least once before the years is over! So good you’ll lose all self control. Normally, since I make ridiculous amounts of sweets, I can eat for example half a cupcake and so forth – this, no way! Bring on a big slice. Worth the splurge and every calorie.

Vanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking ClassyVanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking ClassyVanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking Classy Vanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking ClassyVanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking Classy

Vanilla Bean Cheesecake

Yield: About 14 - 16 servings

Vanilla Bean Cheesecake

Ingredients

    Crust
  • 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
  • 2 Tbsp (30g) granulated sugar
  • 6 Tbsp (3 oz) unsalted butter, melted
  • Cheesecake
  • 3 (8 oz) pkgs cream cheese, softened
  • 1 cup (210g) granulated sugar
  • Seeds of 2 Cooking Classy Vanilla Beans
  • 3 large eggs
  • 3/4 cup (180g) sour cream
  • 1/3 cup (80ml) heavy cream
  • Mousse
  • 7 oz white chocolate, roughly chopped
  • 1 1/2 cups (355ml) heavy cream
  • 6 oz cream cheese, nearly at room temperature
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1 Cooking Classy Vanilla Bean
  • Whipped cream topping
  • 3/4 cup heavy cream
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1/2 Cooking Classy Vanilla Bean (optional)

Directions

  • For the crust:
  • Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in). Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
  • For the filling:
  • Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
  • For the mousse:
  • Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
  • For the whipped topping:
  • In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/11/vanilla-bean-cheesecake/

Vanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking ClassyVanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking Classy

 

29 comments

  • Sammie: This is one absolutely beautiful, knockout Cheesecake. I love all the different layers and personally think white chocolate and vanilla are a match made in heaven. An absolute must to make and take to parties over the festive season. Great recipe thank you for sharing. Sammie November 6, 2015 at 12:09am Reply

  • Medeja: this cheesecake looks so perfectly creamy! November 6, 2015 at 3:26am Reply

  • Laura ~ Raise Your Garden: Although all rave about Cheesecake factory, there’s no way it tastes better or looks nicer than your cake~ No way! And like you alluded too, it’s the vanilla bean that makes it. I will most definitely be checking out your vanilla beans at your shop as I find it’s one of the hardest ingredients to find at a reasonable price ($7 for 2 pods that are more wrinkled than great grandma Murial!!!) November 6, 2015 at 5:17am Reply

  • Laura Dembowski: I don’t think I’ve ever seen a four layer cheesecake, but now I can’t go back. This is so beautiful too! It would be perfect for Thanksgiving November 6, 2015 at 6:41am Reply

  • Shari Kelley: I can’t even tell you how excited I am about this recipe! I love the vanilla bean cheesecake at cheesecake factory. I have never ordered any other kind. I think we have the same tastebuds as you always post everything that I like! :) Congratulations on your new online store! I am so glad to know about the vanilla beans and hope to order some soon. November 6, 2015 at 2:27pm Reply

  • Tasbih @ Cleobuttera: Jaclyn this is simply stunning! So gorgeous and absolutely beautiful that I just can’t get over it. I’m normally not a cheesecake girl, but I can’t resist Cheesecake Factory’s vanilla bean cheesecake. I’ve been searching for years for a similar recipe to make at home, but there were so many versions out there that I felt overwhelmed with having to try most of them to end up with the best. Thankfully now I don’t have to do that, because I trust your recipes so much that I’m pretty sure its the best of the bunch. This will be happening in my kitchen very soon! Can’t wait! November 7, 2015 at 2:11am Reply

  • June @ How to Philosophize with Cake: Wow that looks absolutely amazing! Cheesecake AND vanilla bean mousse in the same slice? Sign me up! Looks way better than Cheesecake Factory :) November 7, 2015 at 5:34am Reply

  • Jennifer: Absolutely stunning. What a beautiful cheesecake. November 7, 2015 at 5:26pm Reply

  • Chels: Vanilla bean just makes everything taste better. This looks divine! November 7, 2015 at 6:51pm Reply

  • Jane: Hi! Great blog! I’m willing to try to bake this cake but knowing I’m quite amateur in cake baking (I have baked NY cheesecake once hummingbird’s cake) how difficult is this one?
    Thanks November 9, 2015 at 11:18am Reply

  • Melissa @ Bless this Mess: Seriously gorgeous photos girl! Nailed it as always! And that cake… don’t even get me started. November 12, 2015 at 4:29pm Reply

    • Jaclyn: Thanks Melissa! November 12, 2015 at 4:57pm Reply

  • Amber: Thank you for this awesome recipe! I made stabilized whipped cream so that I could put the whipped cream topping on the night before! Worked perfectly! November 26, 2015 at 7:23am Reply

  • Mindy: I made this yesterday for my and my mother-in-law’s birthday. It was a hit! Amazingly light and so delicious. Every recipe I make from you comes out perfectly. Though maybe not quite as picture perfect! December 7, 2015 at 9:42am Reply

  • Anna: Hi,
    The cheesecake looks amazing! I wanted to ask if it was possible to replace the vanilla beans with vanilla extract, and if so, how much would you suggest adding? I have to make a cheesecake on short notice and found this recipe. Thank you in advance! December 8, 2015 at 7:39pm Reply

  • Wendy: I’m in the process of making this now and my question is, can this cheesecake go in the freezer? I wanted to make some for holiday gifts. December 18, 2015 at 6:36am Reply

    • Jaclyn: It can before the mousse layer and whipped cream layer are added, then let it thaw in the fridge and add the others. December 18, 2015 at 10:11pm Reply

  • Lenora J.: This recipe looks amazing and I will be making it. Question: It says bake for 65 minutes and leave in oven 10 more minutes. Is this with the oven off to leave in oven? Or, are you just baking the cheesecake for a total of 75 minutes? Please clarify this step for me. Thanks for this wonderful recipe Jaclyn! December 21, 2015 at 1:05pm Reply

  • Jake: I made this for Christmas dessert tonight and it was a HUGE hit!!!! Not hard to make and light and delicious!!! Thank you so much!!!! December 25, 2015 at 7:28pm Reply

  • Meriem @ Culinary Couture: How do you get such perfect slices!?!! January 19, 2016 at 1:11pm Reply

  • Patty: How long does the whip cream last? I am cooking mine right now, but I would like to send different ways to various people over the course of the day. What happens to whipped cream with storage in the fridge? February 24, 2016 at 11:31am Reply

    • Jaclyn: It really depends a lot upon the environment you live in. If you are in higher humidity or hotter temperatures the whipped cream doesn’t hold up as long (where I live it can last a few days because it’s so dry) with that said I recommend adding the whipped cream layer within about 4 hours of serving just in case and definitely store it in the fridge. If you’d like it to last longer you can make a stabilized whipped cream with a little dissolved gelatin mixed in, I’ve also heard a tsp or two of corn syrup can help stabilize it longer. February 24, 2016 at 4:03pm Reply

      • Patty: I just took a bite. This is soooo wonderful. Everything I wanted it to be. Thank you!!!!! So happy.. February 24, 2016 at 9:50pm Reply

  • Elizabeth Nitcher: I am going to try to make this for an office event but I was wanting to know how you got the ripples or decorative finish on the whipped cream. April 14, 2016 at 2:51pm Reply

    • Jaclyn: I used one of those Wilton cake decorating sticks with ripples. Sorry I don’t know exactly what they are called. They should have them at Michaels and other craft stores. April 14, 2016 at 11:26pm Reply

  • nancy: not a fan of white chocolate, can i just leave it out? May 25, 2016 at 2:15pm Reply

  • Kristin H: I made this for my birthday, and it was delicious! Very light and creamy! I had no problems following the recipe. The only change I made from the recipe was just stabilizing the whipped cream. This is definitely a keeper! Jaclyn, have you ever made this with vanilla bean paste instead? That’s a little easier for me to have access to (as opposed to the beans). Just wondering how much paste you would put in to replace the seeds. June 11, 2016 at 10:28pm Reply

  • Ariana: Can just buy the crust or do you have to make it😄. June 20, 2016 at 5:35pm Reply

  • Clara: This vanilla bean cheese cake is absolutely delicious; similar to cheese cake factory. Getting ready to make one for a family member👌 July 29, 2016 at 8:14am Reply

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