Vanilla Bean Cheesecake


This Vanilla Bean Cheesecake is the BEST cheesecake ever! You get four layers of utter deliciousness – graham cracker crust, rich tangy vanilla bean cheesecake, white chocolate mousse and a sweet fluffy whipped cream layer. You’ll be savoring every last bit of it!

Slice of cheesecake on a brown serving plate, garnished with whipped cream and berries.

My Favorite Cheesecake Recipe!

This is so good you’ll lose all self control. Normally, I have better self control but not with this! Bring on a big slice. Well worth the splurge and every calorie!

During the holidays we all need an over-the-top dessert right?


Better Than Cheesecake Factory Copycat!

This is just like the Vanilla Bean Cheesecake at Cheesecake Factory but even better. And you aren’t paying $8 a slice. Yikes!

Slice of cheesecake on a plate with a whole cheesecake in the background.

What is This Cheesecake Made of?

  • Graham crackers (you can buy them whole or pre-crushed)
  • Granulated sugar
  • Unsalted butter
  • Cream cheese
  • Vanilla beans
  • Eggs
  • Sour cream
  • Heavy cream
  • White chocolate

Is There a Substitute for the Vanilla Beans?

This cheesecake is definitely best with vanilla beans but I know they can be so pricey these days (the price has tripled since I shared this recipe), so you can also make this using vanilla extract.

If doing so I’d use 1 tsp in the cheesecake, 1 tsp in the mousse and 1/2 tsp in the whipped topping.

Image of a whole cheesecake decorated with swirled whipped cream on top, fresh raspberries and mint.

How to Make Cheesecake

  • Preheat oven and line outside of springform pan with a sheet of heavy duty foil.
  • Mix graham cracker crust mixture then press evenly into springform pan and bake.
  • Make cheesecake filling and pour over graham cracker crust and bake. Let cool then chill through.
  • Make mousse layer and spread over cold cheesecake. Chill through.
  • Top with whipped topping.
  • Garnish with berries and mint if desired.

I know this cheesecake has two extra layers than a traditional cheesecake but I promise it’s worth the extra effort. This is the ultimate holiday dessert!

Side image of cheesecake factory copycat cheesecake.

10 More Cheesecake Recipes to Try!

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Vanilla Bean Cheesecake

5 from 8 votes

This Vanilla Bean Cheesecake is the BEST cheesecake ever! You get four layers of utter deliciousness - graham cracker crust, rich tangy vanilla bean cheesecake, white chocolate mousse and a sweet fluffy whipped cream layer. You'll be savoring every last bit of it!

Course: Dessert
Cuisine: American
Keyword: Cheesecake Recipe
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Total Time: 12 hours 25 minutes
Servings: 16
Calories: 578 kcal
Author: Jaclyn



  • 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 pkgs. (8 oz each) 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 Vanilla Bean

Whipped cream topping

  • 3/4 cup heavy cream
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1/2 Vanilla Bean (optional)


  1. 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). 
  2. 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: 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).
  4. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. 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.

  5. 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. 
  6. 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.
  7. 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. 
  8. 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.
  9. 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. 
  10. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
  11. 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. 
  12. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

Recipe Notes

  • *Vanilla beans have become so expensive so if desired you can use 1 tsp vanilla extract in the cheesecake filling, 1 tsp vanilla in the mousse and 1/2 tsp in the whipped cream topping in place of vanilla beans. For the holidays I recommend the splurge though.
Nutrition Facts
Vanilla Bean Cheesecake
Amount Per Serving
Calories 578 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 26g 130%
Cholesterol 161mg 54%
Sodium 306mg 13%
Potassium 188mg 5%
Total Carbohydrates 39g 13%
Sugars 30g
Protein 6g 12%
Vitamin A 30.6%
Vitamin C 0.4%
Calcium 13.1%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.


  • Jo: How long do you think this would last in the fridve, without the whipped cream and berry topping? December 3, 2018 at 12:31pm Reply

    • Jaclyn: Probably about 4 days. December 3, 2018 at 1:49pm Reply

  • Debbie: In the directions for this cheesecake which looks delicious by the way. It states to tap it 30 times on the counter is that a correct number? That’s a lot of tapping. November 27, 2018 at 11:18am Reply

    • Jaclyn: Yeah it only takes about 30 seconds :). It just helps get rid of those big air bubbles. Hope you enjoy! November 27, 2018 at 3:16pm Reply

  • Aja Watkins: Sorry for the book, in advance. Lol.

    So, I’ve never been a fan of cheesecake ( I actually hate the taste of cream of cheese by itself), but my coworkers went to Magnolia’s Bakery one day and asked me to try a piece of their vanilla bean cheesecake that they had bought. After tasting it, reluctantly, I fell in love. The only problem was that a few weeks later, Magnolia’s changed their recipe and no longer used vanilla bean anymore, they only used vanilla extract (it changed the whole taste. ) So, I decided to Google a recipe for vanilla bean cheesecake to make one on my own, and all of my coworkers ( I brought it to work) LOVED it. They still talk about it to this day, and the last time I made one was about a year ago. I’ve tried to make small changes (according to other recipes) just to switch it up to see if I could improve what was already great, but nothing matched the original recipe (your recipe) according to one VERY opinionated co-worker of mine. Thanks so much for sharing! I’ll be baking a couple more this year too; for Christmas. Maybe New Years as well.

    Happy Holidays!!!! November 19, 2018 at 10:52am Reply

  • Bonnie: This is my husband’s favorite cheesecake at “the Factory.” He has very fine taste so when something is tasty to him, it’s a big compliment!!! So I always take on the challenge of trying to make his favorite restaurant foods at home and see how he likes it. I made this for him two years ago as a surprise and he was FLOORED! He’s talked about it ever since and I’m finally making it again for his birthday. Oh, and anyone know where I can find inexpensive vanilla beans?? Do they sell them online? Last time I made this I was calling all over and finally found someone and they were $2 each so I went there again today and they were $5 each!! I can’t do that! September 4, 2018 at 4:10pm Reply

  • Debbie: I love this recipe and I am on a cheesecake kick lately. Plan on this being my next one. It’s so beautiful. I don’t see a link for the store you have that everyone is speaking about, where could I find your store? I did notice this was an older post, vanilla beans are no longer 7 dollars for 2 even the wrinkled up ones. July 17, 2018 at 3:07am Reply

    • Jaclyn: Sorry, we actually ended the store. It’s too bad the price of vanilla has sky rocketed :(. August 2, 2018 at 5:20pm Reply

  • Brooke: I have been making cheesecakes for a lot of years trying to duplicate the vanilla bean cheesecake from cheesecake factory. This recipe is by far the closest to it. Least to say I wont be looking any longer. A+++ May 8, 2018 at 11:47am Reply

    • Jaclyn: Thanks for the great feedback Brooke! May 9, 2018 at 9:24am Reply

  • Meg Phillips: Can you give a link to the tool you used to pattern the top of the whipped topping? I can picture it, but can’t find a place to purchase one. thanks, April 24, 2018 at 12:58am Reply

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

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