The Best Vanilla Bean Cheesecake

Homemade vanilla bean cheesecake topped with white chocolate mousse and vanilla bean whipped cream — just like you'd get at The Cheesecake Factory!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 1128 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream
• 2 tablespoons butter, softened
• 1 (8 ounce) container sour cream
• 2 cups heavy whipping cream
• 2 Madagascar vanilla beans
• 2 (4 ounce) bars white baking chocolate, chopped
• 0.25 cup white sugar
• 0.33333334326744 cup butter, melted
• 1.25 cups graham cracker crumbs (such as Keebler®)
• 0.25 cup confectioners' sugar
• 1.5 tablespoons confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.

Step 3

Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.

Step 4

Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.

Step 5

Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.

Step 6

Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.

Step 7

Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.

Step 8

Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.

Step 9

Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.