Vanilla Bean Cheesecake

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This Vanilla Bean Cheesecake is a classic cheesecake recipe! A graham cracker crust is filled with a smooth, thick and creamy vanilla bean cheesecake topped with homemade vanilla bean mousse!

If you love classic and traditional cheesecake recipes, you’ll want to add this easy Classic Cheesecake Recipe and this classic Mini Cheesecakes recipe to your list of favorite dessert recipes.

Best Vanilla Cheesecake Recipe

So yesterday, I totally earned the “Aunt of the Year” award. My brother and sister-in-law were at the Atlanta Falcons game (they are fans – booooo!), so we watched their two girls along with my mom. The night before, the family had all been hanging out at dinner when I realized I’d forgotten to bring the girls the cake I’d worked on Friday. I had really wanted to give it away and knew they were the perfect recipients.

So when they came to watch football at our house, the first thing they asked for was the cake I’d promised them. I told them we were going to eat this cake the way my mom taught me. I sat them down on the couch in front of the football game, put the cake on the table in front of them, handed them each a big fork and said, “Now dig in!”

It only took 0.15 seconds before their eyes got big in excited surprised and they did just that – dug in! For two girls, they ate WAY more cake than I expected – and had quite a sugar high. Then they washed it down with some Coke. Then I sent them home with grandma (my mom) and told her she was welcome.

Best Aunt Ever! HA!

You’ll get to check that cake out soon, but I’ll give you a hint of what to look forward to – a cheesecake cake. And they’re smart girls – they loved the cheesecake layer.

Classic Cheesecake RecipeHomemade Vanilla Bean Cheesecake

The Best Classic Vanilla Cheesecake Recipe

The cheesecake layer of that cake is not totally unlike this delicious cheesecake, however this one comes with a crust, vanilla bean and mousse. It speaks for itself.

The crust is your classic graham cracker crust with a little sugar and some melted butter to hold it all together. The crust is baked, then the pan prepared for a water bath. I totally understand if you’re thinking water baths suck. They do. They’re a pain. But they are SO worth it! You get a much creamier and pretty cheesecake. Without it cheesecakes tend to be drier, brown around the edges, crack and fall in the center. I mean, that’s ok, but not really ideal for the time you put in. Take the extra few minutes to do the water bath – it’s worth it.

The filling of the cheesecake is flavored with vanilla beans and vanilla extract. I like to use both. I don’t find vanilla bean to lend a super strong vanilla flavor one it’s own, but when combined with vanilla extract, it amplifies the vanilla and creates the most pure and lovely vanilla flavor. I’m a fan.

When mixing the ingredients for the filling, just be sure not to mix things together at a high speed. That can incorporate more air bubbles into the batter, which can rise to the top when baking and create cracks.

How To Make Homemade Vanilla Bean Mousse

The topping is a delightful and light vanilla bean mousse. It’s super easy to make once the cheesecake has been baked and cooled. Just make the white chocolate ganache by melting white chocolate chips with heavy whipping cream. Let the ganache cool to room temperature, then add the whipped cream to it. Easy peasy. I like to remove the cheesecake from the pan, then add the mousse. Spread it into a nice even layer on top of the cheesecake, then use an offset spatula to run around the edge of the cheesecake and mousse to make it nice and straight on the sides.

To finish off the cheesecake, I used some whipped cream swirls and fresh strawberries for a pop of color. The sprinkles are also a nice decoration, but not necessary. This cheesecake is just as a cheesecake should be – full of flavor, creamy and thick – just the way I like it! And the vanilla bean flavor is right on!

Easy Vanilla Bean Cheesecake Best Vanilla Bean Cheesecake Recipe

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Vanilla Cheesecake Recipe
Recipe

Vanilla Bean Cheesecake

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Vanilla Bean Cheesecake recipe is a classic! Graham cracker crust filled with a smooth, thick & creamy vanilla bean cheesecake + homemade vanilla bean mousse!


Ingredients

CRUST

  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar

CHEESECAKE

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 2 tbsp vanilla bean paste
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature

MOUSSE

  • 1 cup (172g) white chocolate chips
  • 1 cup (240ml) heavy whipping cream, divided (1/4 cup in the ganache, 3/4 for whipped cream)
  • 6 tbsp (44g) powdered sugar
  • 1 1/2 tsp vanilla bean paste
  • 1 tsp vanilla extract

WHIPPED CREAM

  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • Strawberries, optional
  • Sprinkles, optional

Instructions

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

CHEESECAKE

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, vanilla bean paste and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

MOUSSE

1. Place the white chocolate chips in a small heat proof bowl.
2. Heat 1/4 cup of the heavy whipping cream in a glass measuring cup just until it begins to bowl.
3. Pour the hot liquid over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If it doesn’t get completely smooth, microwave in 10-15 second increments, whisking between each, until smooth. Set ganache aside to cool to room temperature.
4. Place remaining 3/4 cup of heavy whipping cream, powdered sugar, vanilla bean paste and vanilla extract in a large mixer bowl and whip on high speed until stiff peaks form.
5. Gently fold about 1/3 of the whipped cream into the cooled white chocolate ganache.
6. Gently fold the remaining whipped cream into the ganache into two parts, until well combined.

ASSEMBLY

1. Remove the cheesecake from the springform pan, then spread the mousse on top of the cheesecake. Run an offset spatula around the edge of the cheesecake to smooth out the overhang of mousse around the edges.
2. To make the whipped cream for the swirls on top, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
3. Pipe swirls of whipped cream around the edge of the cheesecake. Top with strawberries and sprinkles, if desired.
4. Refrigerate cheesecake until ready to serve. Cheesecake best for 3-4 days.


Nutrition

  • Serving Size: 1 Slice
  • Calories: 543
  • Sugar: 38.3 g
  • Sodium: 411.9 mg
  • Fat: 32 g
  • Carbohydrates: 53.9 g
  • Protein: 9.7 g
  • Cholesterol: 133.7 mg

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Enjoy!

Vanilla Bean Cheesecake Recipe

Vanilla Bean Cheesecake - a thick and creamy delicious vanilla bean cheesecake with mousse topping!

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32 Comments
  1. Abigail

    Is there a way to turn this recipe into minis? My birthday is next month and minis would be easier to serve at work!

  2. Melanie Cardell

    Love your recipes! I have made so many of them and they come out perfect every time. There is a typo in this one on step 2 under mousse






  3. Grace

    I baked the cake yesterday for my bday today  and refrigerated overnight. I inserted a toothpick today and it came out wet, raw like…Is this supposed to be the case? Btw,  I’ve made ALL your cheesecakes which have come out perfect and incredible tasting. 

    1. Lindsay

      It’s hard to say what you saw on the toothpick exactly. The cheesecake is creamy, so a toothpick wouldn’t come out clean like it does with a cake. How was it when you cut into it? I’m so glad you’ve enjoyed the other cheesecakes!

  4. Sandy Hildebrand

    My husband requested a “plain” cheesecake, so I decided to try this recipe. Well there is nothing plain about this! Outstanding! I cut the recipe in half and baked it in a 6″ springform pan and it turned out great.(there is only two of us) The only problem is, it was so good, that now, 4 days later, I am making it again! Thanks for another fantastic recipe!






  5. Suzy-q

    Hi Lindsay! Just wanted to say THANK YOU for this wonderful cheesecake. I made it for our
    Christmas dessert. It was a big hit! In fact, I only have a few pieces left. I just might make it again for myself! I like the vanilla bean paste, so convenient and economical. Thanks for the great recipes, always delicious! Happy New Year!

    1. Lindsay

      I assumed you’d be replacing one of the ingredients with the SCM? If you are replacing the sour cream, for example, it should be fine. You just might need to bake it a little longer.

  6. Shayma

    Hi  Lindsay. I made this cheesecake for Christmas and it was a success! I’ve already tried many of your recipes. Wish you best of luck with your pregnancy. The last months of pregnancy aren’t easy. Take care

  7. Dewi Agustina

    Wow, I am so luck found this site, the photos are making me want to eat. thank you for share the ingredient and also the video. really help!

  8. Cindy V

    I made this cheesecake for a wedding that I was catering.  I made 450 mini cheesecakes.  It was quite a project.  Anyway, I made this cheesecake without the mousse topping.  Though the mouse topping looked amazing it was an extra step that I didn’t need when I had to make this many.  I can’t wait to try the mousse as well.  I made your chocolate cheesecake and your lemon cheesecake as well.  This one though was by far everyones favorite.  I put a raspberry swirl on the top before baking.  I froze these and they came out of the freezer for the wedding beautifully.  I then topped them with a whipped cream with raspberry stripes in it and then a raspberry.  I can’t say enough about this recipe.  Even those who did not like cheesecake loved this one.  Thank you again. You are quickly becoming my go-to for desserts.

  9. Anne Chen

    Hi Lindsay, I just finished making your vanilla bean cheesecake for an Easter Luncheon dessert for today at my sister’s house. I’ll let you know how it tastes tonight :). Happy Easter.

  10. Joanna

    That looks sooo tasty! Do you ever use the Russian ball tips for making the little decor “blobs” (so sorry, don’t know what else to call them) of frosting on your cakes or to do cupcakes? I just saw them recently and they make a sort of ruffly little pattern because you twist them back and forth while you pull up. I am thinking of getting some to try out. I just saw them on Amazon and saw a tutorial elsewhere. Your cakes are always beautiful!! 🙂

    1. Lindsay

      ooohhhh I just googled! I had heard of Russian tips, but not the ball ones – those look awesome! I have a feeling I’ll be trying them out too – thank you!

  11. Vivian | stayaliveandcooking

    Ha, I wish my aunt did those things! She’s quite the health freak, so no wayyyyy we’d get to eat a whole cake like that 😉 Anyways, I love the way this cake looks – so many layers! Using vanilla beans is such a great way to ensure flavour, and I’ve gotta try that water bath thing. I trust you on that, haha.

    Have a great week!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29