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Cheesecake Factory Original Cheesecake Copycat Recipe

★★★★★

4.4 from 643 reviews
  • Author: Lila
  • Total Time: 1 hour 45 minutes plus 24 hours chilling
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Cheesecake Factory Original Cheesecake Copycat Recipe replicates the rich, creamy, and classic New York-style cheesecake with a buttery nutty crust and a smooth, dense filling topped with a sweet sour cream layer. Perfect for cheesecake lovers craving a decadent dessert that combines a crisp crust with a luscious filling and a subtle tangy, creamy topping.

Ingredients

Scale

Crust Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup almonds, finely chopped
  • 1/4 cup walnuts, finely chopped
  • 2 tablespoons white granulated sugar
  • 1 teaspoon cinnamon
  • 1 stick (1/2 cup) unsalted butter, melted

Filling Ingredients

  • 6 packages (8 ounces each) full-fat cream cheese, room temperature
  • 2 cups white granulated sugar
  • 5 large eggs, room temperature
  • 16 ounces full-fat sour cream, room temperature
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract

Topping Ingredients

  • 2 cups full-fat sour cream
  • 1/4 cup white granulated sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit and adjust the top rack so it is positioned in the middle of the oven for even baking.
  2. Wrap the Pan: Wrap the outside of a 10-1/2-inch springform pan with a double layer of foil covering the bottom and sides from the outside. This prevents water from the water bath leaking into the cheesecake filling.
  3. Prepare the Crust: Finely chop the almonds and walnuts or pulse in a food processor, then combine them with graham cracker crumbs, sugar, cinnamon, and melted butter in a large bowl. Mix until well combined.
  4. Press the Crust: Press the crust mixture firmly into the buttered springform pan using a measuring cup or your hands. Press some of the crust up the sides about halfway along the edges. Refrigerate the crust for at least 20 minutes to set.
  5. Make the Filling: Ensure all filling ingredients are at room temperature. Beat cream cheese in a stand mixer or with a hand mixer on medium-low speed until light and fluffy. Gradually add sugar and beat until creamy. Add eggs one at a time, beating well after each. Mix cornstarch and flour together, then add to the batter and whisk just until combined. Add vanilla extract and full-fat sour cream, then beat thoroughly, stopping to scrape sides and bottom.
  6. Pour Batter into Crust: Transfer the cheesecake filling into the prepared crust, smoothing the top.
  7. Prepare Water Bath: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to provide a moist baking environment and prevent cracking.
  8. Bake the Cheesecake: Bake in the preheated oven for 1 hour and 15 minutes. Avoid opening the oven door during baking. At 60 minutes, check the cheesecake; the center should wobble slightly while edges are puffed and light golden brown.
  9. Cool in Oven: Turn off the oven, prop the door open slightly, and leave the cheesecake inside to cool for 1 hour gradually.
  10. Chill Before Topping: Remove the cheesecake from the oven and place on a cooling rack for about 2 hours until it is cool enough to refrigerate.
  11. Make the Sour Cream Topping: Whisk together 2 cups sour cream and 1/4 cup sugar in a medium bowl until creamy and fully combined. Adjust sweetness if desired.
  12. Spread the Topping: Spread the sour cream mixture evenly over the cooled cheesecake using an offset spatula.
  13. Final Chill: Refrigerate the topped cheesecake for 24 hours to fully set and develop flavors.
  14. Serve: Garnish with sliced fresh strawberries before serving for an elegant finish and fresh flavor contrast.

Notes

  • Use full-fat cream cheese and sour cream for the creamiest texture and authentic flavor.
  • Room temperature ingredients help create a smooth batter without lumps.
  • Wrapping the pan with foil protects the cheesecake from water in the water bath during baking, preventing sogginess.
  • A water bath is essential for baking cheesecake evenly and preventing cracks.
  • Do not open the oven door during baking to avoid temperature fluctuations that could cause cracking.
  • Letting the cheesecake cool gradually in the oven reduces risk of cracking on the surface.
  • For best texture and flavor, chill the cheesecake for a full 24 hours before serving.
  • Fresh strawberries or fruit toppings add a bright contrast to the rich cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cheesecake Factory cheesecake, classic cheesecake, New York cheesecake, creamy cheesecake recipe, nut crust cheesecake, sour cream topping

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Find it online: https://plumandpan.com/cheesecake-factory-original-cheesecake-copycat-recipe/