Vanilla Bean Cheesecake – Cheesecake Factory Copycat

Published November 5, 2015. Updated March 11, 2020

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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.

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4.99 from 55 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





  • 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


  • 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 to 75 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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  • Jennifer Andrea

    Any tips on converting this recipe to a 10” cheesecake? I would really appreciate it, as I need to serve a fair amount of guests! Thank you in advance!

    • Jaclyn

      Jaclyn Bell

      The numbers come out quite odd but you could try adjusting servings to 18 or 20 (note that the grams don’t change unfortunately). Or just use the amounts listed and reduce bake time slightly, the cheesecake will just be a bit shorter.

  • Dennis

    I am not a cheesecake lover, and never attempted to make one until a few months ago. But have made about 10 or so now, and everyone has said I hit it out of the park. I have done NY style, a strawberry swirl one, ones with sour cream and ones with just heavy cream and the cream cheese. This one I made after going to the Cheesecake Factory and my daughter asked me to make one. Everyone who had tried it lived it and said better than Cheesecake Factory one. Thanks for the recipe.

    • Jaclyn

      Jaclyn Bell

      Yes that would be fine. I believe it’s 2 to 3 tsp per vanilla bean, it can vary a little by brand and should be listed on the packaging.

  • Jen

    You have shared Such a beautiful dessert. I am looking forward to trying. I have been making vanilla bean cheesecakes for quite sometime but the recipe I use does not use a springform pan. It uses an 8” cake pan with higher sides. I still do the water bath method. I have no issue with releasing from pan after it cools by using Pam and parchment paper. This takes away the worry about water leakage or moisture leakage when using water bath method. Do you know if this method will work with your recipe? Thank you for advice.

    • Jaclyn

      Jaclyn Bell

      That method should work here as well if it’s a very tall pan as this is a tall cheesecake. You’d also want to use a 9-inch pan or reduce quantities.

  • Darla

    Made this delicious cheesecake for Christmas Day dessert and it was a huge hit. It did take some time to make but was well worth it. I did omit the sugar in the mousse as one reviewer said as the white chocolate is sweet enough. Will probably cut back a little on the sugar in the crust and cheesecake layers as well, next time I make it. I used vanilla beans for the cheesecake and mousse layers but used vanilla bean paste in the whipped cream topping. Just a beautiful and delicious cheesecake for those vanilla lovers out there. Thank you for this recipe.

    • jim

      most definitely make them as cupcakes. i do it with this recipe. after i add the mouse and whip cream i add shaved white choc. people who have had them love them

  • Megan

    Do you think I could swirl around some cranberry jam/purée in to the cheesecake before it is baked? I tried a vanilla bean cheesecake recipe that called for this and the texture of the cheesecake wasn’t quite right. Your recipe looks like it would make the texture im looking for, but would love to add the cranberry swirl for the holidays.

    • Jaclyn

      Jaclyn Bell

      I’ve done it with a thick raspberry sauce in a white chocolate cheesecake, it should work here as well. The excess volume may just require a bit more baking time and keep in mind the cheesecake will be a bit taller.

  • Julie

    Hello, I love this recipe and I’m trying to mini cheesecakes version of this recipe for my party. Can I bake in a cupcake rack without using the filling method?