Vanilla Bean Cheesecake


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!

Vanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking Classy

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 Classy


Vanilla Bean Cheesecake

5 from 5 votes

Yield: About 14 - 16 servings



  • 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


  • 3 (8 oz) pkgs cream cheese, softened
  • 1 cup (210g) granulated sugar
  • Seeds of 2 Vanilla Beans
  • 3 large eggs
  • 3/4 cup (180g) sour cream
  • 1/3 cup (80ml) heavy cream


  • 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)


  1. For the crust:
  2. 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.
  3. For the filling:
  4. 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.
  5. For the mousse:
  6. 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.
  7. For the whipped topping:
  8. 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.
  9. Recipe source: Cooking Classy

Vanilla Bean Cheesecake (Cheesecake Factory Copycat) | Cooking Classy



  • 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

  • Tamika Igou: Omgooooosh! It turned out better than I imagined!!! It was soooo worth the process, light and fluffy!!! I will be making it again!!! October 16, 2016 at 1:47am Reply

    • Jaclyn: Im glad you liked it Tamika! October 18, 2016 at 11:00am Reply

  • shirley: can this be frozen ? October 25, 2016 at 2:37pm Reply

  • SueChef: WOW! I’m so making this for Thanksgiving. I know a lot of cheesecakes can be frozen with great success. Have you tried freezing this one? I’d LOVE to make it ahead of time… November 8, 2016 at 6:58pm Reply

    • Jaclyn: The cheesecake portion can but not the mousse, so let it thaw in the refrigerator then add the remaining 2 layers. November 8, 2016 at 10:22pm Reply

      • Patty: What do you think happens to it all frozen? The ones at the chain restaurants come prepared and frozen.. just wondering. November 8, 2016 at 11:52pm Reply

  • Brittany: This looks so amazing!! I would like to make this with vanilla bean paste, do you know how much I would need? Thanks so much!! November 14, 2016 at 2:58pm Reply

  • Brenda: If I freeze the cheesecake portion, do I freeze it in the spring form pan? Or remove? Wondering if I freeze removed how it will work to put the mousse layer on when it is thawed. Thank you!! November 17, 2016 at 4:17pm Reply

    • Jaclyn: I would remove it from the pan first, maybe leaving the bottom portion attached as it would be hard to remove and transfer the entire thing. Then when you go to add the mousse just return the springform ring to the cheesecake then add the mousse layer. I hope you love it! November 17, 2016 at 10:53pm Reply

  • Brenda Goll: This cheesecake was the hit dessert at Thanksgiving! I am an experienced baker and have lots of desserts I love to serve, but this was amazing! I froze it a week earlier, defrosted then added the mousse topping and whipped cream. Everyone actually thought it was better than the cheesecake factory version. Thank you so much!! November 28, 2016 at 1:16pm Reply

    • Jaclyn: Thanks for the great review Brenda! December 7, 2016 at 1:07pm Reply

  • Kesha Foster: Do you bake for a total of 75mins., or bake 65mins. then turn oven off, and leave it in for the additional 10 mins.? Please help!!😊 November 30, 2016 at 7:23am Reply

  • Silina: Hi I was wondering if you turn off the oven after 65 minutes and leave in for another 10 or do you bake for 75 minutes I’ve noticed some people asked this question but I didn’t see a response April 29, 2017 at 2:55pm Reply

    • Jaclyn: Sorry for the confusion, yes turn the oven off (once it’s just slightly jiggly, about 65 mins) and let it rest 10 then remove. April 30, 2017 at 12:14am Reply

      • Silina: Hi Jaclyn,

        One more question it turns out that vanilla beans aren’t that easy to find I checked your website but it looks like it’s not in stock so I was wondering can I substitute with vanilla bean paste?? if so how much do I use ?? April 30, 2017 at 8:57am Reply

        • Mary: It should tell you on the jar of paste how much to substitute for a vanilla bean July 6, 2017 at 10:40am Reply

  • Cheryl: I just tried vanilla bean cheesecake tonight. Went out for girls night with my daughter in law and her two daughters. I got a free dessert cause my birthday is tomorrow. O M G thought I’d died and gone to heaven. I will be trying to make this soon. Thanks for the recipe. May 12, 2017 at 10:19pm Reply

    • Jaclyn: I hope you love it Cheryl! May 25, 2017 at 11:44am Reply

  • Jade: Could I have the cheesecake in the fridge for over 8 hours prior to putting on the last 2 layers? May 29, 2017 at 1:42pm Reply

  • Zuzu Petals: This looks so delicious. I love the double layer. June 5, 2017 at 2:04am Reply

  • Adaora: Hello! I have a question regarding the mousse for you: While I was folding in the first half of the whipped cream to the white chocolate/cream cheese mixture, it had a lot of lumps that were not folding in, as I continued, the mixture never fully incorporated and it was very grainy, so did I do something wrong? Is it supposed to be like this? Or will it change while it sets up in the refrigerator? (The cheesecake itself worked beautifully!). Thank you! July 3, 2017 at 9:14am Reply

  • Alicia: I used 1 2/3 c. Graham Cracker crumbs in a 9″ pan. When I removed the cheesecake my crust was at least 1/2 inch thick. Don’t know why this happened, but won’t be using that much next time. August 13, 2017 at 6:53am Reply

  • Ana: This cheesecake turned out absolutely perfect! It is so light and fluffy, and not overly sweet. This will certainly be my new go to cheesecake recipe. Thanks for another great recipe! August 27, 2017 at 8:26am Reply

    • Jaclyn: So glad you loved it Ana! August 31, 2017 at 10:09am Reply

  • Tracy: So I am making the whipped cream now, how do I put it on the cake I would like to do it the way you have it on but don’t know how you can help me out October 23, 2017 at 10:15am Reply

  • Dina: I’m new to vanilla beans. How long were your beans. They seam to come in different sizes. If I use vanilla extract what is the conversion. Can’t wait to make this. Going to experiment by putting them in 4.5″ springform pans so I can share. :-) November 12, 2017 at 6:36am Reply

  • Akilah: Very excited to make this for our holiday party. Question. Can the cheesecake be assembled and let in the fridge overnight? December 8, 2017 at 3:36pm Reply

  • KH: I was wondering if the mousse can be made in advance, stored in the refrigerator over night, and then spread on the cheesecake layer in the morning? I’m making this for work and won’t have time in the morning to make the mousse and whipped topping. Thanks! December 12, 2017 at 6:39pm Reply

  • Peggy: I’ve made this several times. Everyone loves it! Not heavy and velvety smooth. ♡ December 17, 2017 at 5:40am Reply

    • Jaclyn: So glad you liked it Peggy! December 18, 2017 at 4:12pm Reply

  • Colleen: Best cheesecake ever! Making it again today for a Christmas party. The first time I made it everyone was raving over it! Thank you for this recipe! December 22, 2017 at 5:21am Reply

    • Jaclyn: So happy to hear you loved it Colleen! December 28, 2017 at 6:32pm Reply

  • Kim: I’m wondering about the mousse also. Can I make it today and put in on tomorrow? Making this for New Years and trying to get a jump on things I can make ahead December 30, 2017 at 12:27pm Reply

    • Jaclyn: Sorry, for the delayed reply! I recommend adding the mousse right to the cheesecake for best results in the way it holds up. December 31, 2017 at 11:29pm Reply

    • Tonya Moreland: I have made this recipe ahead of time and frozen with great results. I had to make 14 cheesecakes for a wedding, so there was NO way to make them all fresh. Also, I have found that cheesecakes are SO much neater to cut if I put them in the freezer for at least 1/2 day. Then I have professional looking clean slices. I have frozen up to 2 weeks with no noticeable difference in flavor (for multiple types of cheesecake recipes). I just add the individual slices whipped topping/etc after thawing. January 6, 2018 at 6:44am Reply

  • Princess: I have a question can vanilla bean paste be substituted in this recipe? January 29, 2018 at 5:43am Reply

  • René Ooten: Expensive, labor intensive & worth every bit of it. I’m not sure the vanilla beans added anything to it. Next time I may save that expense. I followed the directions exactly & it turned out just like the picture. My only deviation is that I used Golden Oreos for the crust rather than graham crackers. I was proud to serve this. February 8, 2018 at 10:10am Reply

    • Jaclyn: Thanks for taking the time to leave such a nice review René! February 9, 2018 at 11:59am Reply

  • Kerry Knych: What a simple recipe for such a delicious cheesecake! Vanilla was expensive but so much better than substitutes. My son only gets vanilla bean from Cheesecake Factory and said hands down this is better. Thank you for the recipe, this is a keeper! March 17, 2018 at 4:55pm Reply

  • Kerry Knych: Forgot to rate. March 17, 2018 at 4:56pm Reply

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