Vanilla Bean White Chocolate Mousse Cheesecake
All that can be said about this homemade vanilla bean white chocolate mousse cheesecake is: Best. Cheesecake. Ever.
It’s a good thing you are reading about this cheesecake instead of having a conversation face-to-face with me about it because I can guarantee coherent sentences would not be coming out of my mouth.
Thanks to the modern invention of backspace and delete, I think I’ll probably be able to sum up my feelings in writing…but in person?
Yeah, I’d be a mess of blubbery blubberiness talking about this most divine of all cheesecakes. It would be embarrassing.
How can I adequately convince you that in all my hysterics of exclaiming this or that to be my new favorite – that this cheesecake truly takes the cake, so to speak, on all other cheesecakes (and is most definitely going straight into The Best Of files)?
A wonderful friend-made-through-blogging-with-incredible-taste-in-food (yes, another one, I’m so lucky, not to mention all the fabulous recipes I get daily from all of you!), Lien, sent me this recipe along with a picture of when she made it.
Come to find out, she made it five times throughout the holiday season all to rave reviews so I knew it was going to be good. I just didn’t realize how good.
The unique thing about this cheesecake is that there are no eggs in the batter which struck me as strange since I don’t think I’ve ever met a baked cheesecake without eggs.
But I realize now that even though I love cheesecake, baked and no-bake, this has been the recipe I’ve been searching for all of my 30 plus years.
It is the creamiest cheesecake I’ve ever had. Like so creamy there aren’t words…but I’m sure I’ll find some so we can continue this conversation aren’t you lucky.
Plus, sandwiched between the glorious cheesecake and the lightly sweetened clouds of whipped cream is the most fantastic burst of luxurious white chocolate mousse (here I go again loving on white chocolate), intimidating by the sounds of it, but ridiculously easy to whip up.
Shall I go on?
And…not only is the crust (known to be my favorite part of any cheesecake) buttery and grahamy, like one would expect, but it is also soft and almost cake-like-in-a-crazy-way thanks to the egg yolks added to the graham cracker crumbs.
Strange. I know! But it works.
(A sidenote, though, that if you were excited about an egg-free cheesecake only to be dismayed that the missing eggs from the batter wound up in the crust, you could easily leave them out for a more traditional cheesecake crust to make the entire dessert egg-free). It’s so different and yet so wonderfully amazing at the same time.
Apparently this is a knockoff of the vanilla bean cheesecake at TGIF’s.
I’ve never had it there but let me tell you, if it is half as good as this cheesecake which came out of my kitchen, it should win some kind of award for changing lives. Don’t let the multiple steps and mixing bowls needed scare you off. Albeit a few dishes to wash, it’s simple to make and did I mention?
Best. Cheesecake. Ever.
You’ll have to take my word for it unless you dare make it for yourself. Just be prepared to not be able to form a full coherent thought or sentence for weeks because it will blow your mind with absolute rock star goodness.
Quick note about vanilla beans: I love the vanilla beans from Penzey’s Spices most of all but they aren’t convenient or economical to order online and since I don’t have a Penzey’s close, lately, I opt for these vanilla beans on Amazon.
I’ve ordered them 2-3 times; they are good quality especially for the price and keep well since clearly I’m not using dozens of vanilla beans within a week. Also, if you’ve never worked with a vanilla bean before, here’s a quick video tip that can help you out.
One Year Ago: Confetti Chicken Bake with Cheddar Biscuit Topping
Two Years Ago: Classic Orange Julius
Three Years Ago: Mulligatawny Soup
Vanilla Bean White Chocolate Mousse Cheesecake
Ingredients
Crust:
- 1 ½ cups (150 g) finely crushed graham crackers
- ¼ cup (53 g) granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 6 tablespoons (85 g) butter, melted
Cheesecake:
- 16 ounces (454 g) cream cheese, softened
- 1 cup (227 g) sour cream
- 2 tablespoons cornstarch
- 1 cup (212 g) granulated sugar
- ½ teaspoon vanilla
- vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
- 1 cup heavy whipping cream
- ¼ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 4 ounces (113 g) cream cheese, softened
- 4 ounces (113 g) white chocolate baking squares, melted
Sweetened Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- vanilla bean seeds, scraped from one pod
Instructions
- For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
- For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don’t overmix or the cheesecake will have a tendency to crack while baking.
- Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
- For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
- Spread the white chocolate mousse over the cooled cheesecake.
- For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
- Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).
Notes
Recommended Products
Recipe Source: lightly adapted from this recipe from food.com sent to me by my friend, Lien (thank you!)
182 Comments on “Vanilla Bean White Chocolate Mousse Cheesecake”
I tried this for the first time today and the cheesecake looks great! However my choc mousse was a huge fail..I used white choc chips (not sure if that makes a difference) but once added to the cream cheese mixture it was very thick and by folding in the whipped cream it became gloupy and separated. Any suggestions for next time? Thanks!!
Hi Ali, unfortunately white chocolate chips will make a big difference – they don’t melt the same way white baking chocolate does and they often turn greasy and clumpy. It’s best to use white chocolate bars.
Hey, if I wanna change this to a 6 inch instead, how long should I bake for both the crust and the cheesecake? Thanks!
It really depends on how much batter you use in a 6-inch pan and how full it is. I’d bake the crust for 6-8 minutes and check the cheesecake after about 20-25 minutes.
I left a review for this cheesecake years ago when you first put it on your website. It has and will continue to be one of my family’s favorite holiday desserts. Thank you for such a delicious treat. Reason I only make this once a year is, I would sit down eat the whole thing if I was able. Thank goodness for my company and family that will eat it long before I get too it.
I made this cheesecake with my home brewed, 4 month old vanilla that smelled stronger than store bought vanilla. It was excellent and a big hit for thanksgiving. I can’t wait to try the cheesecake again in 8 months.
We try a new cheesecake recipe every year for Thanksgiving. This was our choice this year. It was light, lovely and a tad bit fancy.
Can you make the crust without the egg? We have an egg allergy at our house. If it can be made without the egg, I wouldn’t need to cook the crust, right?
Yes, you can make the crust without the egg…and you can still bake it to help set the crust.
This is SO fantastic and for those that need Gluten Free, can easily be done with a box of GF Vanilla Wafers and makes a fantastic crisp crust!
How much vanilla bean paste would I use if I wanted to go that route instead of using the vanilla beans?
Hi Melissa, when I use vanilla bean paste, I use about a tablespoon.
Just made this for my son’s 18th birthday. We had it on our must try last for a while. Huge hit!! He is a big fan of white chocolate and the mousse and whipped cream layers make it so the dish is light and not as heavy as regular cheesecake. Kudos!! We will make this one again!
Can you freeze this recipe? Also how long does it keep?
Hi Mary Beth, I haven’t frozen it, so I’m not sure but *usually* cheesecake freezes quite well!
Could you use 1 Tbsp real vanilla instead of the vanilla bean? Karen
Yes
Do you have another vanilla bean recommendation for a vanilla bean newbie? The ones you linked are out of stock.
I’ve used these with good results
Made this for my mans birthday and adapted it with yogurt and for the instant pot! Love love love it!!
Do you have nutrition facts for this recipe?
I don’t, sorry!
Just made this for my husband and I… Oh. My. God. I will never use another cheesecake recipe again, if I need a taller cheesecake then I will just double the filling and accommodate the baking. This was so easy to make and so freaking delicious❤️
Yes, you can double the filling (or 1 1/2 the filling). I’m glad you liked it!
I’ve made this recipe a couple of times. It’s fantastic and turns out beautifully. Use quality ingredients and you’ll be rewarded. And make a plan to share or you’ll be standing in front of your fridge in the middle of the night with a fork and no shame.
This cheesecake really is the best! Sad I can’t find most of the ingredients where I now live
THIS is THE best tasting, tried & true,, most straightforward cheesecake recipe everrrrrrrrr….though my description may look dramatic the statement is not exaggerated at all. Thank you Mel!!
I made this for my family on Valentine’s Day and it was the best cheesecake I’ve made in my life! My husband keeps asking how soon before I make it again! Seriously so good, Mel!
This is my absolute favorite cheesecake! It is the most requested dessert I make. I found though to take your time and do it over a 2-3 day period. It is better in my opinion that way. It is not overly sweet and is very light.
I have made this cheesecake so many times.
It never fails, never cracks and is perfect every time.
I get rave reviews from everyone who tastes it.
It freezes well whole or cut into individual slices before freezing.
When I first looked at the recipe, I thought it might be complicated but it really isn’t. Just follow it step by step and you can’t go wrong. I use Vanilla Bean Paste much easier to use that the vanilla beans and more flavorful, I think.
Thank you for the suggestion! I found vanilla bean paste in the Wilton baking section at Walmart (not the baking and spice row.) I couldn’t find it at Trader Joe’s and Penzy’s vanilla beans were $22 for three.) it gave me such a thrill to stir in the paste! I made my first one with just vanilla. Love the paste!
How much vanilla bean paste did you use?
I made this for my dad’s birthday. My first time making a cheesecake. It was amazing. Worth every minute of making it.
I rarely make cheesecake, but this recipe called to me. Whenever my family goes to the Cheesecake Factory, I usually get their Vanilla Bean Cheesecake. I can honestly say this recipe tasted better than theirs, which is a huge compliment considering, I thought CF’s recipe was pretty darn delicious. My family loved it just as much as I did. In fact, my oldest son declared this cheesecake to be the best one he has ever had. Thank you!
This recipe was very time consuming, but the end product was definitely worth the work!
Had this at TGIF and from here and both are rather beyond belief. I’ve made it without the bean specs (just more vanilla) as vanilla beans are so expensive and the recipe still holds its own. This will be on our table Christmas day. Thank you for sharing Mel!
Do you know if this could be made in a pressure cooker? My oven isn’t usable at the moment, but I need a cheesecake. I have cheesecake recipes for the IP, but this is my favorite cheesecake ever!
It should transition pretty well!
So can any cheesecake recipe be converted to using no eggs? I made the white chocolate raspberry cheesecake yesterday and it is amazing! I am excited to try this one next to use the vanilla beans I have. And then I wondered if I could make any of your other cheesecake recipes but without the eggs? Thank you for all your good tips and great recipes.
Hi Julie, I’m honestly not sure. It might work but since I haven’t tried converting others, I can’t say 100%
I have made this cheesecake several times, and it is always a huge hit! I just wanted to comment on here in case anyone else was wondering, I halved the recipe and made it any 6 inch spring form pan and it turned out beautifully! This cheesecake is a winner!!!!
How long did you bake for your 6 inch? Both crust and the cheese cake.
It really depends on how much batter you use in a 6-inch pan and how full it is. I’d bake the crust for 6-8 minutes and check the cheesecake after about 20-25 minutes.
I make this cheesecake every year for my birthday, but this year in the last month, I’ve made it 5 times for co-workers. Needless to say, it’s a big hit! If only vanilla beans weren’t so pricey, but I’m still going to make it for my birthday anyway!
Made this for Easter. I love to make cheesecakes! This was truly “the best”.
So, did you know graham crackers can go bad? As in, they STINK bad? I did not. Until I pulled out last summer’s s’mores leftovers to make this crust. Did you also know that if you are too grubby to be seen in a grocery store, you can make a decent cheesecake crust out of butter crackers, ground almonds and sugar? It’s true.
So I guess I didn’t make 100% of this recipe, but the 90% I did follow exactly was AWESOME. My college-age son’s eyes nearly rolled out of his head. It disappeared in two days, McGuyvered crust and all. Thanks, Mel!
This was the best cheesecake ever! So amazing! Great for special occasions since it took a little more time with four layers, but my family loved it.
Hi! How far in advance can I make this and still have it be awesome!
Probably 1-2 days.
I made this for Thanksgiving and it was a huge hit (as expected)! I’m thinking about making mini versions of it and going to try baking it in a muffin tin. Do you think that would work/do you have any suggestions for adjusted bake time/temperature?
Thanks!!
I’d keep the temperature the same but probably check the time after about 12-14 mins.
Hi Mel! I am planning Christmas dinner and in the past I have made your Red Velvet Cheesecake which is delicious. I noticed it isn’t in your “Best” cheesecake selection. I have my eye on this vanilla bean cheesecake as I love anything with real vanilla beans. Could I use this recipe for the cheesecake and follow the rest of the recipe for the red velvet cheesecake or would the two flavors not mesh together? Thanks for your help!
Hi Kelli – yes, I think you could use this cheesecake recipe as a base for the red velvet one – but if you love the original red velvet cheesecake recipe, I’d probably just stick with it! I think it’s delicious, too!
Oh no! I bought everything but I don’t have a springform pan. Is that crucial? I have the thin aluminum disposable cake pans and I have a pie tin and a tart pan. Will any of those work?
The springform pan is important because they usually have higher sides but you might be able to split the cheesecake into a couple disposable pans.
Thank you for such a quick response!! You saved me and it turned out. I don’t think my mousse blended as evenly as it could have. Maybe the chocolate wasn’t melted enough or the cream cheese was still too cold, but I think it’ll be good!
This is absolutely the best cheesecake recipe EVER.
Hi Mel,
Whenever I have any gathering, I always make your vanilla bean chocolate mousse cheesecake. It became my families favorite years ago and we enjoy it very very much at almost every gathering.
Please never ever remove this recipe from your site, as I would probably die. No matter how many times I have printed or saved this recipe, it always sprouts legs and walks off. It is comforting to know, that I can find it here.
Thank you again for such a great recipe!
Haha, no worries! I don’t plan to ever remove the recipe! 🙂
Best cheesecake ever! Made this for Easter and everyone (including myself) LOVED it. Delicious, light and fluffy. Will be making this again and again. Thank you so much for sharing this!
I made this for a family birthday party and it was so delicious that I received text messages later asking about the cheesecake from family members who hadn’t been there to taste the yumminess! I did nix the vanilla beans in favor of vanilla extract to make it a more budget-friendly dessert. Thanks for the winner of a recipe!
I absolutely love this cheesecake, but I’m wondering where to buy decent priced vanilla beans. They are so so expensive.
Yes, vanilla beans are outrageously expensive right now! Apparently it’s due to a vanilla bean shortage in the countries where they are grown. To my knowledge, they are expensive no matter where you buy them.
What would happen if I left them out? It would just change the flavor a bit right?
You could sub vanilla extract for the vanilla beans – probably a tablespoon of extract.
Vanilla Bean Paste is a cheaper alternative when wanting the vanilla bean speck in your recipes, and a little goes a long way! Heilala is one of the best brands and the only brand I use in my cooking.
You can find it here:
https://www.amazon.com/gp/product/B01HJHSVG6/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
Hi Mel,
I’m making this cheesecake tomorrow for my husband’s birthday. He loves the vanilla bean cheesecake from Cheesecake Factory, so I’m excited to make this for him! Quick question – when do you remove the cheesecake from the springform pan? Before or after adding the white chocolate mousse and whipped cream? Thanks!
That’s my absolute favorite flavor from Cheesecake Factory too, but this is seriously wayyyyyyy better than that. When she says it’s the Best. Cheesecake. Ever. It’s no joke. You put the mousse on before taking it out of the pan. I didn’t do the whipped cream. I didn’t think it needed it. I also waited until we were about to eat it before I took the pan apart. We had friends over and one doesn’t like cheesecake and he devoured it.
I usually add all the layers (mousse and whipped cream) before taking off the sides of the pan. Hope you love it!
I made this for the first time a few years ago and it remains a favourite among everyone, even the non cheesecake lovers. I also made them in jars which freeze well so I always have one at hand.
That’s a great idea!
I’m unsure of how I found this recipe, but I thought I’d try it out, because I had an event that needed a GF and an EF recipe. I used a GF pie crust and pre baked it. Then I baked the cheesecake in the crust and after cooled, I piped the white chocolate mousse on with a piping bag and served it with strawberries. My husband and I are not cheesecake fans, but we both think this recipe is exquisite! It hasn’t changed our kids’ minds about cheesecake disdain, but that’s not a bad thing…. more for us! Thanks for the recipe.
Haha, that’s right – more for you! 🙂 Glad you liked this…thanks for your notes!
We made this for Christmas Eve and it’s a new family favorite. My notoriously picky brother even approved! I made this vanilla bean version as well as the peppermint version and this one was the clear winner.
Hi Mel, I’m serving this at a party at my house and want to make this in advance so I don’t get too frazzled the day of. I was thinking of making the cheesecake and white chocolate mousse layer two days in advance and then doing the whipped cream layer the day of the party. Do you think that will work, or should I do the mousse layer the day of the party as well?
Yes, I definitely think this would be fine made a couple days in advance and adding the whipped cream the day of.
Thanks! I’m also serving the hot chorizo dip and best shrimp cocktail from your site, which is fitting since it’s a Favorite Things party and your website is one of my favorite things!
Thank you. I nailed it. Now it’s family favorite.
I just served this at a little gathering we had with friends and it was a huge hit! It can definitely hold its own next to other, more-decadent-seeming cheesecakes. The crust was really good–the egg yolk is genius! Also, it’s just so pretty with all the white layers. I will definitely be making this one again!
Made this for Christmas and it was SPECTACULAR! Easy to make and so incredibly delicious! I’m not exaggerating when I say this is probably the best cheesecake I’ve ever had. My family was SUPER impressed. Thanks for the amazing recipe!!
Hi! Just wanted to let you know that I made this cheesecake, from your post, LAST Thanksgiving. All of us ladies on my husband’s side of the family bake, usually a pie, the day before Thanksgiving and I chose to do this cheesecake! It was definitely a HIT! There was NONE left and I wanted to take whatever was left over home. That obviously didn’t happen. Thanks for sharing your recipe 🙂
Oh-my-lanta! Was this amazing! I’ve never made cheesecake before, and this was totally worth the time! I love your blog & this recipe. Here is my post on it, if you wanna check it out 🙂
http://heatskitchen.com/2015/08/27/white-chocolate-vanilla-bean-cheesecake/
Hello, if I were to half this recipe would baking times change?
It all depends on what size of baking pan you use but you’ll definitely want to keep an eye on the baking time and cut it down as needed.
I made this over the weekend for my birthday cake, It was AWESOME. It was as delicious as I hoped it would be. Even though there were a few steps involved, they were all easy and worth it! Thank you for the great recipe.
Can I substitute plain yogurt for sour cream? Or do you suggest I make homemade sour cream using heavy cream, milk and vinegar?
Thanks for the recipe! 🙂
Usually plain yogurt subs pretty well for sour cream. I haven’t subbed it in this recipe but it’s worth a try (also read through the comments as I know others have made substitutions).
I made this cheesecake for my birthday and the only thing I did different was doubling the crust because I like a lot of crust. It was seriously the BEST cheesecake I have ever had and the very first one I have ever made. I am super hard on myself when it comes to cooking/baking anything and I had no complaints about this cheesecake except that it just didn’t last long enough, lol. I have to make another one ASAP. This recipe is amazing!!!
Hi Mel,
I made this best-ever cheesecake for my husband’s birthday last weekend. It was truly divine! Thank you!! Just wondering if you have a specific kind of white chocolate you prefer for the mousse? I used Ghirardelli’s baking squares, which was pretty tasty. Have you ever used the bagged vanilla white chocolate chips — Guitard or Hershey or something— or would they not work? Just wondering. Also, do you let the chocolate cool a bit before adding it to the cream cheese? I did not because I was afraid it would reset too quickly, but I’m afraid it sort of flattened my whipped cream and made the mousse less “fluffy.” Thanks for a great recipe!! We served it with fresh blueberries and it was perfect!
White chocolate chips are notoriously problematic for melting (in fact, they usually seize up and don’t melt at all) so the baking squares is the way to go (not the almond bark, though, that’s a completely different animal). I let the chocolate cool only if it is overly warm. If it’s just slightly room temp-warm than I don’t.
I made this cheesecake today for my husband’s birthday. We were practically speechless. A blubbering mess, as one might say, incapable of saying anything other than “wow” and “So, so, so GOOD!”. Our daughter, who is 3, kept staring at us like we were a little nuts-o…and maybe I am because I can’t stop thinking about this cheesecake! I’ll probably dream about it tonight. Thank you for another amazing recipe Mel!
I have made this a couple times, and I have to say, it’s my favorite cheesecake. It’s so light and creamy and vanilla-y! Everyone that I shared it with absolutely raved about it, with one friend commenting that this cheesecake “changed his life.” I took it to a dinner group and it was so well-liked that my friends requested I bring it to our next get together. Thanks for sharing!
Anyone ever make this with only vanilla extract (pure of course). How much would I use?
I know this comment is too late for Shoby but maybe it will help someone else. I tried making this with vanilla extract and it didn’t turn out nearly as well. I used 1 Tbsp extract for each vanilla bean. It was okay but the large amount of vanilla extract gave the cheesecake a bitter aftertaste, probably from all the alcohol in the vanilla. If I were to try it again (I’d only do it in a pinch) I’d try 1 tsp for each vanilla bean. I’ve made this cheesecake many times and now instead of vanilla beans I sub 1 Tbsp vanilla bean paste for each bean pod. The paste has a wonderful vanilla bean flavor without the bitter aftertaste. I buy it by the quart on Amazon. It makes the most wonderful whipped cream.
Yum! Could I use the white chocolate mousse as a filling for a cake?
I haven’t tried it myself but you could definitely experiment – sounds delicious!
I made this tonight and it browned kinda fast and seems to jiggly. I have to let it set in fridge I hope it firms up. I am a little nervous about it 🙁
I made this back when you first posted it. I made it exactly as written and it was so luscious! Thank you for your time testing and perfecting all these fantastic recipes.
I made this today (Dec 4) and it is awesome. I don’t know where in Minnesota you live but if you’re by Minneapolis .. swing by and i’ll give you like half the cheesecake. (since no one but me eats cake in the family)
Awesome! We recently moved to Idaho; good thing or I might have really ended up on your doorstep!
My cheesecake began to brown mid way through baking 🙁 luckily I was able to tent it with foil just before it browned too much. Thankfully the mousse evened out and covered any imperfections. The cake was a HUGE hit! Thank you so much for sharing!
P.s I used 1tbsp of vanilla bean paste for every vanilla bean , worked out great!
Hi Mel, I was searching for a TGIF White chocolate vanilla bean cheesecake copycat recipe and found one that listed softened butter in the cheesecake filling and then I found yours which doesn’t. Your description won me over to choose the one on this site but the idea of butter in the cheesecake does seem appealing because I love that buttery flavor but in your opinion, do you think it’ll alter the taste that you described or do you think the addition of butter won’t make a bit of difference? It calls for 2 tbsp of butter btw.
Actually the recipe I got from my friend did include 2 tablespoons butter but I left it out because I forgot. I’m sure it would be lovely with it added to the batter but it is so divine without that I haven’t added it since making it the first time.
I am wanting to make this for my brother this weekend. He loves raspberry topping. Would the topping go well with this cheesecake? It looks amazing!!
Jen – Sure, raspberries would be delicious with this, I think.
For all of those who posted that they are waiting for a special occasion to make this – don’t! Made this for my husband’s birthday party. While people have been known to make a hasty retreat with my brownies, they are now faced with a dilema — brownies or this vanilla bean white chocolate mousse cheesecake? But the question never needed to be asked because there was not a shred of this cheesecake left. People said it melted in their mouths. They were surprised that one of the layers was white chocolate. For the person who asked about freezing this cheesecake, you won’t have to worry about that — there won’t be any left to freeze!! Thank you Mel for the most amazing recipe!!!
This was a delicious recipe 🙂
I took my own spin on it and grated in some lime zest with that white chocolate to give it an extra zing, and a dark chocolate passion fruit sauce to go with it !
This was the MOST amazing cheesecake. I made it for the first time as one of our 4th of July desserts. Instead of elegantly garnishing with the vanilla beans (which I will do next time), I added some red, white, and blue sprinkles over it for the kids. It was so creamy and sublime. My cheesecake cracked ever so slightly even though I tried not to over mix, but it was no big deal since it was covered with two other layers. It was really a perfect recipe. Thanks so much!!!
Made this for my mother’s birthday and it was delicious. I do have a lot leftover, how long will this last in the fridge? Could it be frozen? Thanks for another great recipe
Hi Kathy – I’ve never frozen it but it stays ok in the fridge for a couple of days.
I made six 3 inch cheesecakes for a romantic dinner with my boyfriend and ended up freezing four of them. The are even better after defrosting so don’t fear freezing them.
Hello Mel, I made this cheesecake and was fantastic. Creamy, soft and fluffy, the best cheesecake for me. Thanks for great recipe.
Tried searching, but not finding it…how do you store the unused beans? I have a bag I ordered from Amazon via the link and am opening it tomorrow:)
Hi Heidi – I keep them in a ziploc bag, sealed, in a cool, dry spot. They keep for a long time if stored well!
Hi, I made this cheesecake for my birthday and it turned out fantastic! Easy to make and I ended up using vanilla bean paste instead of vanilla beans. Delicious!!
I made this for Easter and everyone loved this cheesecake, the cheesecake itself is my new favorite cheesecake, could the recipe for the cheesecake part be used in other cheesecakes like the carrot cake or brownie cheesecake?
Suzanne – That’s definitely worth a try although the texture of this cake is lighter than cheesecake batter with eggs in it so I’m not sure how that would work with the carrot cake batter. You will have to experiment and let me know how it turns out.
Ever since I saw this cheesecake I have been looking for an excuse to make it. It was my husband’s birthday last week so I finally had a reason, and it did not disappoint! He kept telling me how amazing it is and our neighbors even came over to try some and they want the recipe now too. Can’t believe how amazing it is and will be my new go to cheesecake! Thank you!!
I made this for my hubby’s upcoming birthday. I texted him after I finished the mousse layer saying that there may not be any left when he got home. That mousse is ahhhh-maz-zing!! Will be eating a full slice later today but I had to post already. Wonderful addition to my cheesecake recipes!!
Holy Fat Pants! Love, Love this cheesecake.
It is the best cheese cake I have ever made. Shared some with my new boss for her birthday and I definitely have an in with her now. LOL…
I added some fresh strawberries on the side and it added a fruity dimension.
Now to try your Carrot Cheese cake recipe.
Ok yeah. This is an awesome cheesecake. My family is a cheesecake family. We love our cheesecake and we even have a family cookbook dedicated to them. I’ve been putting off making this because I keep forgetting to buy vanilla beans but I finally made this for a family dinner without vanilla beans. I just subbed 2 tsp of real vanilla per vanilla bean. I was worried that it might not be anything special with regular old vanilla, but it was FANTASTIC! My family raved. For a long time. I felt like a celebrity. I always use a water bath for my cheesecakes so I was nervous about making one without but I gave it a try and I was so glad I saved the extra work. It was smooth and creamy and wonderful. Several family members said it was the best cheesecake they’d ever had. My brother said it gave him the shivers and that he would be dreaming about it tonight. EVERYONE requested the recipe. That’s saying a lot from a cheesecake-loving family. There were a lot of bowls involved to make it but it came together quickly and was one of the simpler fancy cheesecakes I’ve made. Next time I’ll make it with vanilla beans. Thank you from the bottom of my cheesecake-loving heart.
Made this for my hubby last week and he is still raving about it!! He has told me this is the only cheesecake recipe I ever need. 🙂 Even my cheesecake hating kids gobbled it up!! So, so good! Thanks!
Do u bake this in a water bath? Also, do u spread the white chocolate mousse on top after chilling in the fridge for 4 hours/overnight? Can’t wait to try this!
Hira – No, I don’t bake it in a water bath. You’ll have to read the directions to see how I state it but it’s in the recipe when to add the mousse. Good luck!
I used chips before without any issues. I agree, those bakin squares taste weird to me 🙂
Hi Mel! I have a quick question about this cheesecake. The only white chocolate I have in the house is Nestle white chocolate chips. Do you think I could use 4 oz. of those instead of 4 oz. of white baking squares? When I read “white baking squares” all I can think of are those packs of almond bark in the baking aisle. I picture these Nestle chips tasting better. Thanks!
Hi Lisa – I agree that the almond bark would not be right for this recipe. I actually use the actual white chocolate baking squares (I think it’s the Baker’s brand). Basically it’s real white chocolate (not the fake almond bark) in bar form. It melts, much, much easier than chocolate chips and tastes better than the chips or the bark in my opinion. White chocolate chips are hit and miss for me – sometimes they melt great and other times they end up in a clumpy mess. So if you can find the baking squares, I’d recommend those, if not, sounds like Lien and others have done fine using the chips. Good luck!
Hi Mel.
I just made this last night and had it today with some friends. One of them is a chef and he told me I blew him out of the water with this one. My husband absolutely loved it as did we all. I’ve made cakes with a baked cheesecake layer before and been unimpressed so when I made this i thought if i didn’t like it i will never try one of the layered cakes again. It was time consuming because of having to wait for each step to cool properly first but worth every minute. It was so light and I loved how creamy it was without being sickly sweet. the cheesecake layer i baked for 30 minutes. I didn’t have graham crackers because we don’t have them here in Australia so I used Malt biscuits. when it was cold I wrapped it in cling wrap overnight in the fridge and an hour or so before serving I added the whipped cream. I am making it for my sister in 2 days as she wasn’t able to stay for dinner and my husband told me I was not taking any of it out of the house. lol. He leaves on business in 2 days so then I’ll make it for her.
I make my own vanilla extract. I got a kilo of vanilla beans and put in a huge jar and covered with vodka. It took a few months but I got the most amazing vanilla extract and as I use the beans I just top up with more beans and vodka. I cut the end off the beans and just squeeze out the seeds. I’ve kept it going for more than 5 years now and never run out.
Definitely a keeper. Thanks for sharing this.
Mel!! I think this is my second comment ever on your blog. Just had to tell you that I made this recipe last night! I have NEVER made a cheesecake and it is something I have always been nervous about doing. It turned out great and was SO SO delicious. Can’t wait to try out another one now. 🙂
In the picture is this 2 layers or 3? Is the whipped cream actually added already? Thanks!
Tabitha – in the pictures, yes, the layers are all completely assembled so it’s the cheesecake layer, the mousse layer and the whipped cream.
I can’t say it was easy, there were a lot steps and of mixing bowls to wash…but…so worth it! Everyone loved it. Thank you.
I am half way through making this and realized that the bar of baking chocolate I had is actually semi sweet chocolate and the only white chocolate I have are ghirardelli white melting wafers for candy making and dipping. Do you think this will work?
Hi Lindy – definitely worth a try with the candy melts; I’m guessing they’ll work just fine (especially the Ghirardelli brand). Good luck!
I made this for my husband’s birthday and it was ABSOLUTELY AMAZING. Followed the recipe exactly and everything was perfect! I’d recommend going with the suggested 9″ springform pan- the size of the layers are perfect!
Think I could use greek yogurt in place of the sour cream? I’ve been successful in replacing it in almost all of my recipes, but a little intimidated here. Can’t wait to try it ! Thanks, Mel!
Lisa – definitely worth a try! I haven’t tried the Greek yogurt sub myself so I can’t say for certain that it works out but if you’ve had good experience in the past, I’d go with your gut. 🙂
I’m obviously way behind in my blog reader, but jackpot! I just found my birthday cake for this year!
I made these the other night for my brother-in-law’s birthday. He is a big cheesecake fan and he LOVED them. Everyone thought they were so, so good! They were so creamy, not too sweet, and the crust was amazing… Seriously the best cheesecake I have ever had!
I loved this! Thanks for the recipe.
BEST. CHEESECAKE. EVER. I regret I waited 10 whole days to make since you posted this recipe. You rock, Mel!
This was so so yummy! We all loved it and the vanilla bean paste worked great! Thank you for another great recipe!
I got vanilla beans from beanilla.com, they had a sale 20 beans for $20. They are so good and plump. I will be ordering from them again. I made the cake today for a get together tomorrow. Can’t wait to try it!
Also, if you have enough vanilla beans for your sugar, I have a huge container of vodka that I throw my extras in. Sure beats store bought vanilla! It takes a few months to cure, but it’s worth it.
I’m so glad you liked the recipe, and didn’t wait too long to try it! I’m making it AGAIN today, along with your white chicken chili. Thanks for all your wonderful recipes!
Looks awesome, making tomorrow! How do you think vanilla bean paste would work in this recipe? How much would you add? Wondering if it would add too much extra liquid??
Katie – I think the vanilla bean paste should work just fine. I’d probably add about a teaspoon (more or less) for each vanilla bean.
Went to the grocery store and spent $14.99 on a jar that contained 2 vanilla beans. Decided to check out the local health food store. .. I was able to purchase beans for 1. 29 EACH. Pays to shop around! Can’t wait to see if my brother enjoys his birthday cheesecake. Thanks for the great recipe!
Damn yet another recipe I have to try! Looks delicious. I love Penzey’s too, I get all my spices from there. My cocoa powder though I get from King Arthur Flour, it’s just better than Penzey’s.
Made this a couple of days after you posted it and it was amazing!! Sooo yummy and perfect. Now we just need a chocolate version! I get my vanilla beans from Costco. Cheap and good!
Oh girl…cheesecake has got to be my most intimidating dessert. My grandmother used to make THE. BEST. cheesecake so I grew up having big baking shoes to fill (my mother won’t even attempt to make cheesecake because Grandma’s was the end-all of cheesecake in our family.) But this divine-looking creation…mmmm, I’m just tempted to try my hand at this. I’m saying a prayer and ordering my vanilla beans today!!
Oh, you’re kidding with this cheesecake. I’m SUCH a cheesecake fan, and particularly like baking them. I’ve tried so many, and now need to try this, like, yesterday! The 8hour cheesecake was the creamiest so far (I mean, 8 hours in a 120 oven…), but now I need to compare! You have the best kitchen buddies who send you the best recipes Mel!
I’m doing the freaking Whole 30 right now, but this will be the first treat I make when I’m done….which I shall eat with great moderation, if I’m lucky 🙂
This would be so much better than a birthday cake!
I love your blog and your recipes. I think we must have been related in a past life. You obviously write what you think and I do also. I look forward to searching through your website and just having a ball. I am trying to get my website up and running. I don’t blog for money, I guess you could say it’s more like a diary or journal, who knows but I love it. I need help trying to figure out how to make a lay out or page. That shows you how much I know. .lol. Definitely not much. I need to hire someone to help me.
I am speachless. This looks so amazing. I love, love, love vanilla. We will definitly have to make this for Sunday dinner when the kids come over. I am not even sure how I came across your site but I am glad I did. I’ll be back 🙂
I guess going Gluten Free will just have to wait until next week . I must make this cheesecake ( and eat it too! ) I don’t know if anyone else has a food co op nearby but , that is where I buy my Vanilla Beans for about $2 a piece .
Yep. Going to kill the healthy eating streak for this dessert. Not even going to justify it. Can’t wait.
OK I’m officially convinced! Making this tomorrow!
I’m drooling…
Olive nation has the best vanilla beans, they have excellent customer service and such good quality product. They are really reasonably priced too if you make your own vanilla, which you so should because it is awesome!!!
Here is a link http://heavenlyhomemakers.com/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka
If you order through Heavenlyhomemakers you can get %10 off.
This looks so so yummy!
Sooo excited to try this recipe! I have some Penzey’s vanilla beans ready to go. Hopefully I can make this happen this weekend 🙂
This looks so freaking good Mel!
Bookmarking and making soon. Will report back. Thanks!
This looks sooooooooo good! 🙂
Bless you for continuing to post delicious desserts in January. I can’t go without desserts ever!
I’m a huge white chocolate fan, too, so this is going in the must-make file, just as soon as we have a special occasion. Hmm…anniversary? Yes!
Hi Mel,
I’ve been a long time RSS subscriber and a fan of yours. Lately my RSS feeds show not only your blog posts, but all the comments. I don’t remember commenting on your posts or subscribing to all comments lately, and I didn’t see a separate comments feed from yours. So I’m wondering if you (accidentally) tweaked something from your end so now that your RSS feeds include comments?
Thanks for double checking? Note it’s not email, it’s just RSS subscription. I don’t have any email subs from you.
Rebecca – that’s odd…I checked my RSS feed and I’m not getting the same thing (comments showing). Let me do some digging and I’ll get back with you.
Oh my, bring on the fat pants! I’m tossing my New Year’s resolution out the door in order to make this! I love cheesecake!
I can’t wait to try this cheesecake – it looks amazing! In the event that I give in to temptation and make it before finding a worthy event, do you think it would freeze well? That’s assuming I don’t eat it all its decadent deliciousness myself!
Jenn – hmmm, I think the baked cheesecake itself would freeze great but I’d wait to top it with the mousse/sweetened whipped cream until close to serving time after the cheesecake has defrosted.
This looks beautiful and sounds delicious! My husband loves vanilla bean so this might be a good Valentine’s Day dessert, if I can wait that long to try it. It’s also a good excuse to get a springform pan. I assume those are the pods on top as a garnish? Thank you for the tip on Olive Nation, Amy! Got my beans ordered.
Soonhee – yep, I threw some of the sugared/empty vanilla bean pods on top for a garnish but you could certainly do without.
This cheesecake looks great!
This is going to the top of my “desserts to try soon” list. Thanks!
This is going straight into my ZipList Recipe Box for an occasion when a cheesecake is warranted! Though, I might not be able to wait that long…perhaps I’ll just make it this weekend 🙂 LOVE the specks of vanilla through it…cannot wait to try it!
Waxing poetic about a cheesecake… a girl after my own heart! 😉 I always say that I prefer to take my calories in the form of cheesecake, and this one looks like it’s worth every single one. Did I mention I’m also semi-obsessed with vanilla beans? As in, I only use them in recipes that are to be eaten by people I really, really like? In short — I’ll be trying this soon. Thanks for sharing!
We had dinner at the Cheesecake Factory the other night and I kept looking at the vanilla bean cheesecake thinking it looked good, but with all the other options I didn’t try it. With your description though I’m thinking I should have. Now I can make my own though! Thanks!
Wow looks amazing!! Not a fan of vanilla bean but I’m almost tempted:)
Wow…this looks amazing! I had a similar cheesecake while on vacation several years ago, and it was delicious. I’ve never made cheesecake without eggs. I can’t wait to make this recipe!
I can see why this has become a favorite! I’m a sucker for anything with vanilla bean and I do the same thing when after scraping them. They really do make for the best sugar!
I love cheesecake by itself, but with white chocolate mousse. That takes cheesecake to a whole nother level. Especially since white chocolate is my absolute favorite.
Oh, Mel . . . your descriptive, persuasive words (not to mention the picture) are such a temptation for me to call in a vacation day and stay home to create this best.cheesecake,ever.! Thank you for passing this tried and true recipe along.
You should try Olive Nation’s website for vanilla beans. Great quality, super well priced and they frequently offer deals. I’m not affiliated, I discovered them when making homemade vanilla and have had great experiences with them. You cheesecake looks Aaamazing!