Vanilla Bean Cheesecake (Cheesecake Factory Copycat) Recipe

Vanilla Bean Cheesecake (Cheesecake Factory Copycat) Recipe

How To Make Vanilla Bean Cheesecake (Cheesecake Factory Copycat)

This vanilla bean cheesecake is a copycat of Cheesecake Factory’s. The filling sits on a graham cracker crust and is topped with a white chocolate mousse.

Preparation: 1 hour
Cooking: 1 hour 25 minutes
Cooling Time: 10 hours
Total: 12 hours 25 minutes



For Crust:

  • 1⅔cupgraham cracker crumbs,(about 13 full sheets), crushed
  • 2tbspgranulated sugar
  • 6tbspunsalted butter,(3 oz), melted

For Cheesecake:

  • 3pkgcream cheese,(8 oz each), softened
  • 1cupgranulated sugar
  • 2seeds vanilla beans
  • 3largeeggs
  • ¾cupsour cream
  • cupheavy cream

For Mousse:

  • 7ozwhite chocolate,roughly chopped
  • cupsheavy cream
  • 6ozcream cheese,nearly at room temperature
  • tbspgranulated sugar
  • 1seeds vanilla bean

For Whipped cream topping:

  • ¾cupheavy cream
  • tbspgranulated sugar
  • ½seeds vanilla bean



  1. Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a sheet of 18×18-inch heavy-duty aluminum foil.

  2. 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.

  3. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.


  1. Reduce oven temperature to 325 degrees F. Have a large roasting pan ready and boil about 4 quarts of water.

  2. 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. 

  3. Add sour cream and heavy cream and mix just until combined.

  4. 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.

  5. 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. 

  6. Bake in preheated oven for about 64 minutes until the cheesecake is set but still jiggly in the center, then leave in the oven and with the door closed and let rest 10 minutes.

  7. Then, remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.


  1. 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. 

  2. 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. Set aside.

  3. In a separate mixing bowl, whip cream cheese with seeds of the vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty).

  4. Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add the remaining half of the whipped cream mixture and fold until combined and no streaks remain. 

  5. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill for 1½ hours.

Whipped Topping:

  1. In a mixing bowl, whip heavy cream with seeds of half a vanilla bean, if using, until soft peaks form. Add sugar and whip until stiff peaks form.

  2. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving. 

  3. To serve, remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, then cut into slices.


  • Calories: 475.12kcal
  • Fat: 37.88g
  • Saturated Fat: 21.98g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 10.35g
  • Polyunsaturated Fat: 2.26g
  • Carbohydrates: 29.96g
  • Fiber: 0.15g
  • Sugar: 26.72g
  • Protein: 5.21g
  • Cholesterol: 142.25mg
  • Sodium: 200.68mg
  • Calcium: 106.07mg
  • Potassium: 146.04mg
  • Iron: 0.57mg
  • Vitamin A: 346.13µg
  • Vitamin C: 0.39mg
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