Copy Cat Recipe - The Cheesecake Factory Cheesecake Recipe (2024)

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Copy Cat Recipe - The Cheesecake Factory Cheesecake Recipe (3)

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What You Need

Crust

  • 1/2 cup finely chopped pecans
  • 1/2 cup finely chopped almonds
  • 1/2 cup finely chopped walnuts
  • 2 cup finely chopped vanilla wafer
  • 4 tablespoons melted butter

Filling

  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 1 Tablespoon vanilla extract
  • 2 teaspoons lemon juice

What To Do

Preheat oven to 325

Mix all crust ingredients together and press into a buttered 9 inch springform pan. Try and go about 1.5 inches up the side

Beat cream cheese together ( I used a hand mixer) you want it to be light

Add sugar and beat in slowly.

Next add the eggs in one at a time. Make sure each is fully beaten in before adding another one.

Next add flour, vanilla, and lemon juice and mix well.

Add sour cream and beat in.

Pour the mixture into the crust – I had a little mixture left over.

Place in the oven on the top rack for 1 hour and 15 minutes.

Turn off oven open the door ( just a crack) and leave cheesecake there for one hour.

Place the cheesecake in the fridge for about 8 hours ( the more you wait the flavors will become better).

Enjoy!

See Also
Recipes Using Peanut Butter CupsStep By Step Sourdough Recipe — The Boy Who BakesThe Silver Palate’s Chocolate Cake RecipeVegan Pumpkin Muffins {Award Winning Recipe!}

Copy Cat Recipe - The Cheesecake Factory Cheesecake

Print

:

:

: Dessert

: 6

Make This Legendary Cheesecake At Home

Ingredients

  • Crust
  • ½ cup finely chopped pecans
  • ½ cup finely chopped almonds
  • ½ cup finely chopped walnuts
  • 2 cup finely chopped vanilla wafer
  • 4 tablespoons melted butter
  • Filling
  • 1½ lbs cream cheese
  • 1⅓ cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • ¼ cup flour
  • 1 Tablespoon vanilla extract
  • 2 teaspoons lemon juice

Instructions

  1. Preheat oven to 325
  2. Mix all crust ingredients together and press into a buttered 9 inch springform pan. Try and go about 1.5 inches up the side
  3. Beat cream cheese together ( I used a hand mixer) you want it to be light
  4. Add sugar and beat in slowly.
  5. Next add the eggs in one at a time. Make sure each is fully beaten in before adding another one.
  6. Next add flour, vanilla, and lemon juice and mix well.
  7. Add sour cream and beat in.
  8. Pour the mixture into the crust - I had a little mixture left over.
  9. Place in the oven on the top rack for 1 hour and 15 minutes.
  10. Turn off oven open the door ( just a crack) and leave cheesecake there for one hour.
  11. Place the cheesecake in the fridge for about 8 hours ( the more you wait the flavors will become better).
  12. Enjoy!

Recipe is adapted from HERE

Categorized:

  • Copy Cat Recipes
  • Dessert
  • Kid Friendly
  • Recipes

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Add a Comment

Comments

  • Monica

    This recipe is so genius! I can’t wait to try it out. Feel free to check out my baking website: passthecocoa.blogspot.com! Keep up the delicious baking! (:

  • Carolyn

    Hi! Looks YUMMY! Can’t wait to try, thanks for posting! I have one question…when placing in the fridge to cool, do you cover it or leave it uncovered? I’m going to try this weekend, can’t wait. My hubby thanks you already 🙂

    • Budget Savvy Diva

      I covered it with a paper towel

      • Carolyn

        Thanks! Will make it tomorrow afternoon for Sunday dessert!!!

  • Allison

    Ok…so just to make sure…bake at 325 for one hour 15 min then after that turn off and crack the door and let it sit for another hour?

    • Budget Savvy Diva

      Yep

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  • Chris Vega

    I doubled the recipe to make sure I had enough to fill 2 10″ pie pans…Big mistake! I ended up making 6 cheesecakes lol. I called a few friends to come pick up whole cheesecakes. I topped them with a fresh strawberry glaze that a made from a recipe on allreceipes.com This was an overall success despite the extra cheesecakes..

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  • Barb Hahler

    I love this recipe…..fast and easy! and YUMMY! I can not believe how high it rose! I snickered though…..the longer you leave it to chill….the more flavor! I could hardly wait the 8 hours!!!!!

  • ejpoeta

    I am thinking of doing this in cupcake pans and giving away with christmas cookies. Is this freezable do you know?

  • Sue

    This sounds good but I have a recipe that claims to be “THE” Cheesecake Factory recipe and it is somewhat different. I might like to compare, the one I make seems to be more dense and thicker. You never know!! 🙂

    • Brenda

      Sue….. can I get your recipe as well?? thanks!

  • Traci

    I knew a sales rep who had Cheesecake Factory as one of his accounts. He told me they used neufchatel cheese.

  • Viri

    I need some help please. I have made this recipe various times now, but today for some reason (maybe the lack of sleep) I have forgoten to add the sour cream to the cheescake. 🙁 Does anybody know if it will taste weird or disgusting without it. Please help I have no money or time to make anyother one for tomorrow. Thank you

  • Elizabeth Bush

    I’ve made this several times and every time I do, it cracks open during the cool down time…any suggestions.

    • Mindy

      I used to work in a bakery n we would do the trick of leaving the oven door open to keep from cracking without overbaking. First, you need to reach in and run a butter knife or offset spatula around the edges CAREFULLY. Many times the cheesecake raises above the crust or edge of the pan and as it cools, it deflates. When that happens, wherever it sticks to the pan it starts a crack. If you cool it too quickly or move it around a lot it’ll crack. So next time, do the knife trick and just crack the door enough to let a little heat out but not a ton. I usually fold a dish towel and put it in the door. Then I leave it overnight or until it’s totally cool. This also solves the problem of ‘how do I cover it until I can put it in the fridge’.

Copy Cat Recipe - The Cheesecake Factory Cheesecake Recipe (2024)
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