Vanilla Bean Cheesecake – Cheesecake Factory Copycat

November 5, 2015

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This Vanilla Bean Cheesecake is one of the most dreamy cheesecakes you’ll ever try! A copycat that’s even better than what you get at Cheesecake Factory!

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.

Vanilla Bean Cheesecake

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?

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 Mousse 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 Vanilla Bean 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.

More Cheesecake Recipes to Try!

4.98 from 47 votes

Vanilla Bean Cheesecake - Cheesecake Factory Copycat

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!
Servings: 16
Prep1 hour
Cook1 hour 25 minutes
Cool10 hours
Ready in: 12 hours 25 minutes



  • 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)


  • 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. 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.


  • *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 - Cheesecake Factory Copycat
Amount Per Serving
Calories 578 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 26g163%
Cholesterol 161mg54%
Sodium 306mg13%
Potassium 188mg5%
Carbohydrates 39g13%
Sugar 30g33%
Protein 6g12%
Vitamin A 1530IU31%
Vitamin C 0.3mg0%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Trinity

    Do we have to do the large roasting pan step because that was confusing to me? It says in number 5 to 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 and I don’t understand that so can I skip that step and just bake the cheesecake and not do this step? Thanks! :)

    • Jaclyn

      Jaclyn Bell

      It just helps the cheesecake bake more evenly and reduce risk of cracks.

      What’s happening is that you are basically putting the cheesecake pan into a bath. One larger dish filled with some water that surrounds the cheesecake pan.

      As done here (though a recommend a deeper roasting pan then they have used).

  • Shannon Stinson

    You can use a vanilla bean yogurt instead of sour cream. If you’re having a hard time finding vanilla beans

  • Verónica

    I have made this recipe twice!! It is delicious. I want to make some using 4” spring form pans but was wondering if I should use two or three? And how much would I leave them in the oven?

    • Jaclyn

      Jaclyn Bell

      Sorry unfortunately I’ve never converted this to smaller pans. I would recommend finding a recipe specifically for that size and estimating yield and time based off that. Glad you enjoyed it :)!

  • Rob

    Do I have to wait until after the cheesecake has sat for 8 hours to add the mousse?

    • Jamie A.

      Sorry, not to undermine the chef ;-) but I have never let it sit 8 hours before fully assembling because I always end up running behind and forgetting to start it early enough or I don’t have an ingredient which delays things and so I’m always left with only a couple of hours in the refrigerator (once just 30 minutes) before I have to serve it. Regardless, I’ve never had an issue with the mousse layer and it’s been met with rave reviews every time. I’ve made it four times now and always a huge success.

  • Char Simmons

    I’m not sure how this would turn out or taste if you never made a cheesecake before. But someone who is a good baker (my cousin), when she made it it turned out and tasted unbelievable, past perfection -whatever the word for that is. Phenomenal!

  • Steph

    Silly question…at step six, after the 65 minutes do I turn off the oven and let it rest with the door closed or is the oven still on for that 10 minutes? Thank you! So excited to make this!

    • Jaclyn

      Jaclyn Bell

      Sorry for any confusion! Just leave in the oven after 65 minutes with the oven turned off. Enjoy!

  • Bruce Ross

    First, let me say the most important thing “THANK YOU!”
    I am 72 years old and an amazing amateur cook, I started cooking at 8 years of age. While I can cook just about anything, until this past weekend I never made a cheesecake that tasted or looked as good as it should. Then I tried your recipe… kudos! After two nervous days in preparing it, my wife and I were happily amazed at the most delicious cheesecake one could imagine. I am happy, my wife is happy, and our neighbors are happy! (If you make this, be prepared to share it because it probably weighs 5 pounds.)
    Thank you for sharing this perfect recipe with us. BTW, I stabilized my whipped cream with gelatin and put in on with a pastry bag and star tip, it looks beautiful and has held up for 4 days so far.

  • Sarah C

    this is seriously the best cheesecake recipe in the world. can you please make a cheesecake copycat of the godiva cheesecake and the dulche de leche???