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 6 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



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

  • 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

  • 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

  • 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

  • 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

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

  • 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

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