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Slice of Vanilla Bean Cheesecake with a buttery graham cracker crust and whipped cream topping on a ceramic dessert plate.

Vanilla Bean Cheesecake

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Creamy vanilla bean cheesecake layered with silky white chocolate mousse creates a bakery-style dessert that's perfect for celebrations and special occasions.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 6 hours
Total Time 8 hours
Servings: 16 Slices
Course: Baking, Dessert
Cuisine: American, Modern
Calories: 491
Ingredients Method Nutrition Notes

Ingredients
  

Nilla Wafer Crust
  • 11 oz Nilla Wafers finely crushed into crumbs
  • ½ cup unsalted butter melted
Vanilla Bean Cheesecake
  • 24 oz cream cheese softened to room temperature
  • ¾ cup granulated sugar for sweetness
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • ½ cup sour cream room temperature
  • ¼ cup heavy cream room temperature
  • 4 large eggs room temperature, lightly beaten
White Chocolate Mousse
  • 4 oz cream cheese softened
  • 4 oz white chocolate melted and slightly cooled
  • 2 tablespoons heavy cream room temperature
  • 1 cup heavy whipping cream well chilled
  • ¼ cup powdered sugar sifted
  • 1 teaspoon vanilla bean paste or vanilla extract
Optional Whipped Cream
  • 1 cup heavy whipping cream cold
  • ¼ cup powdered sugar sifted
  • 1 teaspoon vanilla bean paste or vanilla extract

Method
 

  1. Preheat the oven to 325°F. Grease a 9-inch springform pan, line the base with parchment paper, and lightly coat it again with nonstick spray.
  2. Pulse the vanilla wafers into fine crumbs, combine them with the melted butter until evenly moistened, then mix well.
  3. Transfer the crumb mixture into the prepared pan, firmly press it across the bottom and partway up the sides, then compact it with the flat bottom of a measuring cup.
  4. Bake the crust for about 11 minutes, then remove it from the oven and allow it to cool slightly while preparing the filling.
  5. Bring water to a simmer for the water bath before mixing the cheesecake batter.
  6. Beat the softened cream cheese and granulated sugar until completely smooth and creamy, scraping the bowl as needed.
  7. Blend in the sour cream, heavy cream, and vanilla bean paste until fully incorporated without overmixing.
  8. Mix in the eggs one at a time on low speed just until blended, then pour the filling over the prepared crust.
  9. Place the springform pan into a larger pan or wrap it tightly with foil before setting it into a roasting pan. Carefully pour hot water halfway up the sides to create a water bath.
  10. Bake for 55 to 65 minutes until the edges are set while the center still has a gentle wobble.
  11. Turn the oven off, crack the door open, and leave the cheesecake inside for 30 minutes before transferring it to a cooling rack to cool completely.
  12. Cover the cooled cheesecake and refrigerate for at least 6 hours or overnight for the best texture.
  13. Beat the softened cream cheese with the melted white chocolate and heavy cream until smooth and creamy.
  14. Whip the chilled heavy cream with powdered sugar and vanilla until soft peaks begin to form, then add the white chocolate mixture and continue beating until stiff peaks develop.
  15. If using the optional topping, whip the heavy cream, powdered sugar, and vanilla until firm peaks form.
  16. Remove the chilled cheesecake from the pan, peel away the parchment, and spread the white chocolate mousse evenly over the top. assemble
  17. Pipe decorative whipped cream around the edges if desired, then chill briefly before slicing and serving.

Nutrition

Serving: 170gCalories: 491kcalCarbohydrates: 33gProtein: 5gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 110mgSodium: 247mgPotassium: 126mgFiber: 0.3gSugar: 20gVitamin A: 1408IUVitamin C: 0.3mgCalcium: 81mgIron: 0.1mg

Notes

Every creamy bite combines rich vanilla bean flavor with a cloud-like white chocolate topping for a dessert everyone remembers. Make it a day ahead for the smoothest texture and easiest slicing.

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