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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  • Ursula S

    This is one of best cheesecakes I’ve ever made. The layering effect is perfect. My family and friends are in total awe of it 😊

  • Karisa

    I’m coming back to this recipe to make for a second time. The first time it was absolutely delicious and perfect! Thank you for capturing this favorite of mine from the Cheesecake Factory so I can make it at home!

  • Sous Hamilton

    Everytime I make this cheesecake its a huge success! My family asks for it at every family function, holiday, or event. The only issue I have everytime is the mousse :( white chocolate is so hard to work with, and even after temperature gauging it, i always get little white clumps of white chocolate that appear in my mousse. How can i fix this?

    • Jaclyn

      Jaclyn Bell

      I would maybe try a different brand of white chocolate or maybe try letting it cool just a little less. Hope this helps!

  • Laura Murphy

    I was wondering what changes you would make to the cheesecake layer to make it chocolate

    • Jaclyn

      Jaclyn Bell

      I would suggest using a recipe that’s intended to be chocolate for best results.

  • Dawn

    I absolutely love this dessert and I make it every special occasion. However, I’ve been asked by a family member if I could make them a mini (4″ version) for a special occasion.

    Since the mousse and topping layers aren’t baked, no worries there, but the cheesecake part is a slightly different from my traditional cheesecake recipe that has slightly less sugar and sour cream and no heavy cream.
    So, would it bake the same as a regular 4″ cheesecake. 300′ for 40 minutes no water bath. That is how I bake 4 tiny ones with my traditional recipe that is the same cream cheese/egg amounts as this. I’ve also baked at 350′ for 20-25 minutes successfully.

  • Ashley Harris

    I made this cheesecake for my husbands birthday over the summer and it was amazing! Like another comment mentioned, our guests were raving it was the best cheesecake they’ve ever had. It was also my first time making cheesecake, so there’s that haha.

    With that in mind, I have an question: I would like to make it again in the next week or two and freeze for Thanksgiving to lighten my load when we head to the mountains to celebrate, has anyone tried this? Maybe even making the cheesecake to freeze ahead of time and then add the mousse and whip cream the day of if they won’t hold well in the freezer?

    • Jaclyn

      Jaclyn Bell

      I would freeze the cheesecake portion then wait to add the mousse and topping after thawing in the fridge.

      I’m glad you thought it to be amazing!

  • Rebecca

    I made this cheesecake for my husbands birthday and it was a hit. Multiple people told me it was the best cheesecake they have ever had – and I have to agree. I followed the recipe to a tee, except I used vanilla bean paste instead of whole beans. It was a lot of work, but definitely worth it!

  • jim

    i make cheesecake cupcakes instead of the entire cake. with the mouse and whip cream. i add shaved white chocolate. they come out perfect