Recipes Desserts Cakes Cheesecake Recipes The Best Vanilla Bean Cheesecake 5.0 (9) 9 Reviews 3 Photos Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's version. It is incredibly delicious! This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days. Submitted by littlebit86 Updated on March 27, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 3 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 7 hrs Total Time: 8 hrs Servings: 8 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 Madagascar vanilla beans Crust: 1 ¼ cups graham cracker crumbs (such as Keebler) ⅓ cup butter, melted ¼ cup white sugar Cheesecake: 2 (8 ounce) packages cream cheese, softened 1 (8 ounce) container sour cream 1 cup white sugar 2 tablespoons cornstarch 2 tablespoons butter, softened 1 teaspoon vanilla extract White Chocolate Mousse: 2 cups heavy whipping cream ¼ cup confectioners' sugar 2 (4 ounce) bars white baking chocolate, chopped 1 (8 ounce) package cream cheese, softened Vanilla Bean Whipped Cream: 1 cup heavy whipping cream 1 ½ tablespoons confectioners' sugar Directions Gather the ingredients. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA Preheat oven to 350 degrees F (175 degrees C). 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. ALLRECIPES / ANA CADENA Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. ALLRECIPES / ANA CADENA Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust. ALLRECIPES / ANA CADENA Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight. ALLRECIPES / ANA CADENA Tips You can make your own graham cracker crust but I prefer to buy the Keebler mix, and you get multiple crusts from the box. I also buy my vanilla beans online because they are about $8 to $10 at the store for just two. So if you like the recipe and you want to make it more than once I suggest you get your beans online. Editor's Note: This recipe appeared in Allrecipes Magazine. The cheesecake filling was modified to use vanilla bean seeds in place of vanilla extract. I Made It Print Nutrition Facts (per serving) 1128 Calories 89g Fat 75g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 1128 % Daily Value * Total Fat 89g 114% Saturated Fat 55g 276% Cholesterol 261mg 87% Sodium 478mg 21% Total Carbohydrate 75g 27% Dietary Fiber 0g 1% Total Sugars 61g Protein 12g 24% Vitamin C 1mg 1% Calcium 221mg 17% Iron 2mg 9% Potassium 311mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.