Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Bean Cheesecake – Cheesecake Factory Copycat

  • Author: krmibk110
  • Total Time: 540 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A creamy and rich copycat of the famous Vanilla Bean Cheesecake from the Cheesecake Factory, featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious white chocolate mousse topping.

Ingredients

Scale
  • 1 2⁄3 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • Seeds of 2 vanilla beans
  • 3 large eggs
  • 3⁄4 cup sour cream
  • 1 1⁄3 cup heavy cream
  • 7 oz white chocolate, chopped
  • 1 1⁄2 cups heavy cream (for mousse)
  • 6 oz cream cheese (for mousse)
  • 1 1⁄2 tbsp granulated sugar (for mousse)
  • Seeds of 1 vanilla bean (for mousse)
  • 3⁄4 cup heavy cream (for whipped topping)
  • 1 1⁄2 tbsp granulated sugar (for whipped topping)
  • Seeds of 1⁄2 vanilla bean (optional, for whipped topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the outside of a 9-inch springform pan with heavy-duty foil to keep water out.
  3. Mix the graham cracker crumbs, sugar, and melted butter together until well combined. Press this mixture evenly into the bottom of the pan.
  4. Bake for 10 minutes, then allow it to cool on a wire rack.
  5. Lower your oven temperature to 325°F (160°C) and boil some water for the water bath.
  6. In a large bowl, beat together the cream cheese, sugar, and vanilla bean seeds until smooth.
  7. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream.
  8. Tap the bowl on the counter to release any air bubbles. Pour the cheesecake mixture over the cooled crust and place it in a roasting pan.
  9. Pour hot water into the roasting pan halfway up the cheesecake.
  10. Bake for 65-75 minutes until the center is set but still slightly jiggly. Let it cool on a wire rack, then refrigerate overnight.
  11. Melt the white chocolate until smooth and let it cool. Whip heavy cream until soft peaks form, then add sugar and whip until stiff peaks form.
  12. In another bowl, beat cream cheese and vanilla bean seeds until smooth. Fold in the melted white chocolate, then gently fold in the whipped cream in two parts.
  13. Spread the mousse evenly over the chilled cheesecake and chill for 1 1⁄2 hours.
  14. Whip heavy cream until soft peaks form, add sugar and vanilla beans (if using), then whip to stiff peaks. Spread the whipped cream over the mousse layer.
  15. Optionally, garnish with fresh raspberries and mint.
  16. Remove the cheesecake from the springform pan, slice, and enjoy!

Notes

Ensure cream cheese is at room temperature for a smooth filling. Use a water bath to prevent cracking.

  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 34g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: cheesecake, vanilla bean, dessert, copycat recipe, creamy

Find it online: https://sweettreatsrecipes.com/vanilla-bean-cheesecake-cheesecake-factory-copycat/