Indulge in the rich and creamy goodness of the Cheesecake Factory’s Original Cheesecake with this foolproof copycat recipe. This decadent dessert features a buttery graham cracker crust, a smooth and velvety filling, and a luscious sour cream topping. Perfect for special occasions or as a delightful treat, this cheesecake will have everyone asking for seconds.
Our family’s love for cheesecake knows no bounds, and this Cheesecake Factory Original Copycat has become a staple in our home. My husband and kids eagerly anticipate the days I whip up this dessert. I still remember the first time I made it; the look of pure bliss on their faces was unforgettable. Now, it’s the centerpiece of our family celebrations, bringing joy and smiles with every creamy bite.
Why This Cheesecake Factory Original Cheesecake
- Authentic Flavor: This recipe closely mimics the iconic Cheesecake Factory’s original cheesecake, delivering a taste that’s spot-on.
- Creamy Texture: The combination of full-fat cream cheese and sour cream creates an ultra-smooth and creamy filling.
- Nutty Crust: The addition of almonds and walnuts to the graham cracker crust adds a delightful nutty flavor and crunch.
- Perfectly Balanced: Not overly sweet, this cheesecake has a perfect balance of flavors, making it a crowd-pleaser.
Ingredients:
Cheesecake Crust:
- 1 cup (120 grams / 4.23 oz) graham cracker crumbs
- 1/4 cup (30 grams / 1.06 oz) finely chopped almonds
- 1/4 cup (30 grams / 1.06 oz) finely chopped walnuts
- 2 tablespoons (25 grams / 0.88 oz) granulated sugar
- 1 teaspoon (5 grams / 0.18 oz) cinnamon
- 1 stick (113 grams / 4 oz) unsalted butter, melted
Cheesecake Filling:
- 6 packages (8 ounces each / 226 grams each) full-fat cream cheese, at room temperature
- 2 cups (400 grams / 14.1 oz) granulated sugar
- 5 large eggs, at room temperature
- 16 ounces (450 grams / 1 lb) full-fat sour cream, at room temperature
- 1/4 cup (30 grams / 1.06 oz) all-purpose flour
- 2 tablespoons (16 grams / 0.56 oz) cornstarch
- 1 tablespoon (15 ml / 0.51 fl oz) vanilla extract
Topping:
- 2 cups (450 grams / 1 lb) full-fat sour cream
- 1/4 cup (50 grams / 1.76 oz) granulated sugar
Directions:
- Preheat your oven to 325°F (165°C). Adjust the top rack to the middle position.
- Wrap the outside of a 10-1/2-inch springform pan with a double layer of foil to prevent water from leaking into the cheesecake.
Cheesecake Crust:
- Finely chop the almonds and walnuts or process them in a food processor.
- In a large bowl, mix the graham cracker crumbs, chopped nuts, sugar, cinnamon, and melted butter until well combined.
- Press the mixture into the bottom and halfway up the sides of the springform pan using a measuring cup. Refrigerate for at least 20 minutes.
Cheesecake Filling:
- Ensure all ingredients are at room temperature.
- In a large bowl or stand mixer, beat the cream cheese on medium-low speed until light and fluffy.
- Gradually add the sugar, continuing to beat until creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix the flour with the cornstarch and add to the batter, blending until thoroughly combined. Avoid over-mixing.
- Add the vanilla extract and sour cream, beating until smooth and scraping the sides and bottom of the bowl as needed.
- Pour the cheesecake batter into the prepared crust.
Baking:
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes, checking at the 60-minute mark. The center should slightly wobble, and the edges should be puffed and light golden brown.
- Turn off the oven, prop open the door, and let the cheesecake cool in the oven for 1 hour.
Chilling:
- After cooling, place the cheesecake on a cooling rack for about 2 hours.
- In a medium bowl, mix the sour cream and sugar for the topping until smooth and creamy. Taste and adjust the sweetness if necessary.
- Spread the topping over the cooled cheesecake using an offset spatula.
- Refrigerate for 24 hours before serving. Garnish with fresh strawberry slices if desired.
Notes:
- Substitutions: Low-fat cream cheese can be used for a lighter version, but the texture will be less creamy. You can replace the granulated sugar with a sugar alternative like erythritol for a lower-calorie option.
- Cooking Tips: Ensure all ingredients are at room temperature for a smoother batter. Avoid over-mixing to prevent cracks in the cheesecake.
- Nutritional Information: This cheesecake is rich and indulgent, perfect for occasional treats. Consider serving smaller slices to manage portion sizes.
