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Cheesecake Factory Original Cheesecake copycat recipe

Cheesecake Factory Original Cheesecake Copycat Recipe (Better Than the Restaurant!)

4.20 from 5 votes
Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
7 hours
Total Time: 8 hours 55 minutes
Servings: 12 Servings

Description

An ultra-creamy, dense copycat of the famous restaurant cheesecake with a signature nutty crust.

Ingredients 

Nut Crust:

  • 1/3 cup pecans
  • 1/3 cup almonds
  • 1/3 cup walnuts
  • 1 cup vanilla wafers, finely crushed
  • 1/4 cup unsalted butter, melted

Cheesecake Filling:

  • 32 oz cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon vanilla extract

Sour Cream Topping:

  • 1 1/2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F. Butter a 10-inch springform pan and wrap the outside in a double layer of foil.
  • Pulse nuts in a food processor until finely chopped. Add vanilla wafers and pulse. Drizzle in melted butter and pulse to combine. Press into the prepared pan; chill.
  • On LOW speed, beat cream cheese for 2-3 minutes until smooth. Gradually add sugar, then flour, mixing on low.
  • Add eggs one at a time on low speed. Mix in sour cream, lemon juice, and vanilla until just smooth.
  • Pour filling over crust. Place pan in a roasting pan and pour hot water halfway up the sides. Bake 1 hour 15 minutes until edges are set with a slight center jiggle.
  • Whisk topping ingredients together. Spread over the cheesecake and bake 10 more minutes.
  • Turn off the oven, crack the door, and let cool 1 hour. Remove from water bath, cool to room temp, then refrigerate uncovered at least 6 hours (overnight is best).

Equipment

  • Springform Pan
  • Parchment Paper

Notes

Notes

All dairy and eggs MUST be at room temperature. Always mix on low speed to prevent cracks. Cheesecake keeps 1 week refrigerated or 3 months frozen.

Nutrition

Serving: 1ServingCalories: 604kcalCarbohydrates: 41gProtein: 10gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 175mgSodium: 312mgPotassium: 236mgFiber: 1gSugar: 32gVitamin A: 1444IUVitamin C: 1mgCalcium: 135mgIron: 1mg