Cheesecake Factory Cheesecake

"I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by lynnvince photo by lynnvince
photo by Frazzled Mom photo by Frazzled Mom
photo by Lucy B. photo by Lucy B.
Ready In:
3hrs
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
  • Cheesecake: All above ingredients should be at room temperature before your begin.
  • Start by beating the cream cheese until light and fluffy.
  • Keep the mixer on a low setting throughout the beating and mixing process.
  • Add the sugar a little at a time and continue beating until creamy.
  • Add one egg at a time and beat after each egg.
  • When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
  • Add the sour cream last and beat well.
  • Pour cream cheese into the spring pan.
  • Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • When time is up, turn oven off, prop open oven door and leave in oven for one hour.
  • After one hour, remove from oven.
  • Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
  • A cheesecake should season.
  • The wait is worth it.
  • The flavor ripens and becomes enriched.

Questions & Replies

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  1. Karen D.
    Is this the exact Cheese Cake Factory recipe. If it is, it was the best cheesecake I have ever eaten!
     
  2. theres.asolutionhere
    Im trying to make this using 2 storebought premade crusts. How should i adjust the cook time?
     
  3. Sara M.
    hey my cheesecake grew a lot is that right
     
  4. SweetTreats
    Do you have any ideas for cherry sauce?
     
  5. Teena B.
    Hey Whenever I’m making new York chessecake the outcome comes very soft and jiggly one. I want to pick a slice on a stick but the cake is not that hard even after freezing it I’m sharing a picture what type of hard chesscake I’m looking for can somebody help with that
     
    • Review photo by Teena B.
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Reviews

  1. brandyrenea
    To minimize cracks, put a shallow pan of water on the bottom rack. Also, this style cheesecake is assuming a large 3" deep cheesecake pan, as opposed to a normal pie pan; a pie pan will hold way less and cook way faster. Also, make sure top rack is just above bottom rack, lower from the heating element is better. This helps keep the top light and even for almost every cheesecake recipe on the market.
     
  2. Peg P.
    This is the only recipe I use to make cheesecake, although I do make some alterations like doubling the crust recipe and putting the pan in a water bath to stop the cracks. I don't know why a reviewer said it's not as good as a Cheesecake Factory cheesecake. It's perfectly sweet and creamy if you follow the directions properly. Having ingredients at room temp is important and will make a difference in the cake's outcome. Beating sugar a little at a time and eggs one at a time makes a difference, too. If you rush to get this in the oven, you won't have as nice a cheesecake as you're expecting.
     
  3. sapowell
    I made this cheesecake a few days ago... I actually used about three different recipes. I added vanilla bean to half and cocoa to half. Ended up with a very pretty cheesecake, topped it with caramel and chocolate to make it a turtle cheesecake. It's gorgeous and so good! <br/>About 15 minutes into baking it, I realized the sour cream was still sitting on the counter :(<br/>But it still turned out amazing! Thanks for a great recipe. I will make a gain.<br/>I also took a few other reviewers advice and doubled the crust.
     
  4. bizygrl06
    My neighbor made this for my father's on his birthday and it was the best cheesecake I have ever had in my entire life!!!!!!
     
  5. Neener501
    If you've never had Cheesecake Factory you'll love it. If you have, it won't measure up. I also recommend you double the crust ingredients since I didn't and it nearly wasn't enough crust to accommodate all the batter. It does taste better with age, so allow 1-2 days before dipping in. Fluffy and all, but lacked a certain sweetness, creaminess and smoothness Cheesecake Factory Cheesecake has. My guests nor I were really impressed. Hit or miss for me.
     
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Tweaks

  1. Mimi A.
    I used 1/3-1/4 cup of Torani sugar free salted caramel syrup in place of the extract. I also make my crust using 1-3/4 c almond flour, 1/2 c swerve and 5 T melted butter. You don't need to but I bake it at 350 for 10 minutes then fill. Also, I put a parchment circle on the bottom of my springform pan - it makes it easier to put on a cardboard circle or plate/cake stand for service.
     
  2. jennbyrn
    Before baking, I wrapped my spring-form pan in tinfoil, set it in a large, deep cake pan, and add hot water to just below an inch from the top of the pan
     
  3. boardgirl148
    This is a great cheesecake. I substituted 1 1/2 cups of graham cracker crumbs for the vanilla wafers and nuts in the crust, and I used 1/3 less fat cream cheese instead of regular, but everything else was the same. It takes some time to make this, but it is well worth it. I served it with fresh strawberries; it was delicious.
     
  4. Lucy B.
    Substituted full fat 5% Greek yogurt for sour cream, increased vanilla to 1 Tablespoon, and used 2 Tablespoons of lemon juice, with great taste results. In the future, when I make the cheesecake again(!), I'll double the crust recipe for increased thickness.
     
  5. newmama
    Everyone LOVED this! I used graham crackers instead of nilla wafers. I put a pan of water on the bottom rack and had no cracks. Used a 10 in springform pan.
     

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