This vanilla bean cheesecake is like the cheesecake factory! It has a Nilla wafer crust, vanilla bean cheesecake, white chocolate mousse, and topped with whipped cream.

One slice of vanilla bean cheesecake on a plate.

I wanted to create my *better* version of the cheesecake factory of vanilla bean cheesecake. I love how creamy this cheesecake is! This cheesecake uses vanilla bean paste, this gives it the little vanilla speckles.
The cheesecake is topped with a super easy white chocolate mousse and whipped cream dollops. The mousse is whipped cream plus a cream cheese and melted white chocolate mixture!

Side view of opened vanilla bean cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
  • Tip 2: I found this cheesecake bakes a little less than my other cheesecakes. It was done baking at 60 minutes versus 70 minutes.
  • Tip 3: Make sure to mix the cream cheese and melted chocolate separately before adding to the whipped cream. If you were to add all the ingredients in at once, it would be lumpy.
Cheesecake batter in a bowl.
Make sure there are no cream cheese lumps before adding in the eggs.
Cheesecake batter in the pan.
The crust is prebaked for 11 minutes before adding the cheesecake batter.
White chocolate mousse in a bowl.
The mousse will be very thick texture wise.

Decorating the Cheesecake

Baked cheesecake on a platter.
The cheesecake is best if cooled overnight. It allows the cheesecake to settle, it becomes more dense and creamy.
Decorated cheesecake on a platter.
Add the white chocolate mousse and whipped cream dollops. The mousse doesn’t need any time to set.
A bite missing from a slice of cheesecake on a plate.

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For more classic cheesecake recipes, try my new york cheesecake and no bake vanilla cheesecake.

A slice of cheesecake on it's side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

One slice of vanilla bean cheesecake on a plate.
5 from 1 review

Vanilla Bean Cheesecake

Stephanie Rutherford
This vanilla bean cheesecake is my take on the cheesecake factory version. It has a Nilla Wafer crust, baked vanilla bean cheesecake, white chocolate mousse, and whipped cream.
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Prep Time: 1 hour
Cook Time: 1 hour
Chilling Time: 6 hours
Total Time: 8 hours
Servings: 16 slices

Ingredients
 
 

Nilla Wafer Crust

  • 11 oz Nilla Wafers, 1 box
  • 1/2 cup Unsalted butter, melted

Vanilla Bean Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1 TBSP Vanilla bean paste, or vanilla extract
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 4 Large eggs, room temperature

White Chocolate Mousse

  • 4 oz Cream cheese, room temperature
  • 4 oz White chocolate bar, I used Lindt
  • 2 TBSP Heavy cream
  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla bean paste

Whipped Cream * Optional

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla bean paste

Instructions
 

Nilla Wafer Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Spray again.
  • Using a food processor, blend the Nilla Wafers to a fine crumb. In a small bowl, add the Nilla Wafer crumbs and melted butter with a fork mix together.
    11 oz Nilla Wafers, 1/2 cup Unsalted butter
  • Pour crumbs into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
  • Bake for 11 minutes.

Vanilla Bean Cheesecake

  • Start the water for the water bath.
  • Using a mixer with a large mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the sour cream, heavy cream, and vanilla bean paste. Mix on medium until combined.
    1 TBSP Vanilla bean paste, 1/2 cup Sour cream, 1/4 cup Heavy cream
  • Add in the eggs on low speed until just combined. Pour the cheesecake batter on top of the crust.
    4 Large eggs
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 55-65 minutes. Bake until the edge is baked and the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, keep the cheesecake in the pan and transfer to a cooling rack to cool completely.
  • Wrap the cheesecake in foil and chill in the fridge for at least 6 hours or overnight.

White Chocolate Mousse

  • In a small bowl using a hand mixer, beat the cream cheese, melted white chocolate, and heavy cream on high speed until creamy.
    4 oz Cream cheese, 4 oz White chocolate bar, 2 TBSP Heavy cream
  • Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. Add in the white chocolate mixture and beat on high until stiff peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Vanilla bean paste

Whipped Cream

  • If you want the extra whipped cream dollops for decoration, make the whipped cream. Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Vanilla bean paste
  • Take the cheesecake out of the pan and remove the parchment paper circle. Spread the white chocolate mousse evenly on top of the cheesecake.
  • I used Wilton 1M piping tip to pipe the dollops of whipped cream on top of the cheesecake.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 491kcal, Carbohydrates: 33g, Protein: 5g, Fat: 40g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 110mg, Sodium: 247mg, Potassium: 126mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 1408IU, Vitamin C: 0.3mg, Calcium: 81mg, Iron: 0.1mg
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