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Cheesecake Factory Original Cheesecake Copycat

ByCatalina Castravet
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Cheesecake Factory’s Original Cheesecake Copycat Recipe makes a luxurious and creamy cheesecake with a buttery graham crust and tangy sour cream topping. This is the best cheesecake recipe, and any home baker can easily make it anytime a craving strikes or for a special occasion.

The Cheesecake Factory has been around since the 1970s and has more than 200 restaurants worldwide. Even though they have almost 40 kinds of cheesecake, the number one flavor is still the original. The thick and rich cream in the filling and sweet buttery crust is hard to beat but not so hard to make. In fact, with my easy recipe, you can have a cheesecake that is BETTER than the restaurant’s version and cheaper.

Baked classic cheesecake on a table with strawberries

Table of contents

This amazing cheesecake factory original cheesecake copycat is made with just a handful of ingredients and is one of the best copycat recipes. It uses an easy technique that will result in one of the most delicious homemade cheesecakes you will ever make.

Not only does this cheesecake have a thick creamy filling, but it is also topped with a tangy sour cream spread that balances the sweetness of the dessert. The crust is packed with graham cracker crumbs and butter and has chopped walnuts and almonds for a nutty sweetness in every bite.  The taste of the whole cake together is somewhere between dreamy and heavenly. That is the only way I can describe it.

Because this is such a masterpiece, I like to save it for special occasions. It is not difficult to make, but it is not one of my quick recipes. Honestly, it only takes about 30 minutes to prep and an hour to cook, but then it takes another three hours to cool down (in several steps) before chilling it for 24 hours. You will be waiting long to get some, but it is worth the wait.

If you are a cheesecake fan, you have to try this one, it is the real deal! Save some good money by making it at home with this fool-proof recipe. I have a great list of some of the best cheesecake recipes out there, but this classic version of it is one of the best you can get!

Cheesecake Factory original cheesecake copycat on a cake stand topped with strawberries

Why you will love this recipe classic cheesecake recipe

  • The taste is incredible: Rich, dense, smooth, and creamy are just some of the descriptions I have heard from people who try it. I would also add sweet and tangy as well as fluffy and light.
  • A nutty crust: Nut lovers drool over this crust, which is worth eating alone. It’s made from finely chopped almonds and walnuts mixed with graham cracker crumbs, sugar, cinnamon, and butter.
  • Six-packs of cream cheese: Does the thought of SIX packs of cream cheese explain why this cake is so deliciously creamy? Well, it also has five eggs and two cups of sour cream. Yeah, that explains it.
  • The topping is heavenly. It has only two ingredients, but they make the perfect layer of sweet and tangy to water your mouth.

I love making cheesecakes and am a huge fan of the Cheesecake Factory recipes. Try my take on the banana cream cheesecake, red velvet cake cheesecake, or this easy honey truffle chicken. While the first time you make a cheesecake can be a little scary and nerve-wracking, don’t worry—we’ve got you covered with directions and tips for all possible situations.

cheesecake factory original cheesecake copycat ingredients in bowls on a white surface

What you’ll need to make Cheesecake Factory original cheesecake copycat

Special items:

  • Food processor – To grind the nuts.
  • Springform pan – I use a 10.5-inch springform pan for the perfect cheesecake.
  • Mixing bowls – Numerous bowls in different sizes. 
  • Stand mixer – This is the easiest way to make the filling. Remember, it has six packs of cream cheese! That is a lot of mixing!
  • Whisk – I use my whisk whenever I want to make something light and fluffy.
  • Large roasting pan – For the water bath.
  • Aluminum foil – For the pan.
  • Cooling rack – This is essential for the cooling steps.
  • Spatula – For spreading the frosting.

The ingredients for Cheesecake Factory original cheesecake copycat

For the crust:

  • Graham cracker crumbs—I suggest you make your own from fresh, name-brand graham cracker cookies. As one of the main ingredients, it has to be of the highest quality.
  • Almonds – Freshly finely ground almonds. The freshest you can find.
  • Walnuts – These should also be freshly ground for the best flavor.
  • Sugar – Granulated white sugar is the only sugar with the right texture and flavor for the perfect crust.
  • Cinnamon – For just a hint of warm sweetness.
  • Butter—I recommend Unsalted high-quality butter (not margarine). You want the best buttery flavor without the saltiness.

For the filling:

  • Cream cheese—I only use Philadelphia cream cheese. Of course, it has to be the best because it is the recipe’s star. But it should also be full-fat blocks, not tubs of whipped cream cheese. And it has to be softened to room temperature.
  • Sugar – White granulated sugar is the only one I would use for making this cheesecake.
  • Eggs – Large eggs, at room temperature for easier incorporation.
  • Sour cream—Everything about this cheesecake should be full-fat. The sour cream adds a rich, tangy flavor and creamy texture.
  • Flour—You need a quarter cup of flour. I recommend all-purpose flour for this job because setting the filling without a grainy texture is necessary.
  • Cornstarch – is also an essential ingredient for setting the filling. I would not substitute it for anything.
  • Vanilla—Everything else is high quality, so I suggest the best 100% pure vanilla.

Topping:

  • Sour cream – There are only two ingredients, and this is the main one. Do not use low-fat, fat-free, or sugar-free.
  • Sugar – You need granulated white sugar for the other ingredient for the perfect sweetness and texture.
collage of six photos showing how to make cheesecake factory original cheesecake copycat

How do you make Cheesecake Factory Original Cheesecake Copycat Recipe?

  1. Prep: First, prepare the cheesecake pan, and the ingredients to have everything on hand. Make sure to cover the outside of the pan with a large piece of foil.
  2. Preheat oven: Also, preheat the oven to 325 degrees F.
  3. Crust: After that, combine graham cracker crumbs with the rest of the crust ingredients in a large bowl and stir. Afterward, press the crumb mixture into the bottom of the pan and also up the sides. Next, chill the nut crust.
  4. Cheesecake layer: Start by beating cream cheese until light and fluffy, and add the sugar little by little. After that, add the eggs one at a time, followed by cornstarch and all-purpose flour. Scrape the sides of the bowl and add vanilla extract and sour cream.
  5. Add to pan: When the filling is ready add it on top of the chilled crust.
  6. Make the water bath: To make the bath, place the prepared pan into a large roasting pan and add hot water until it is halfway up the sides of the cake pan. Be careful not to spill any inside the pan.
  7. Bake: Finally, bake it in a preheated water bath until the top of the cheesecake turns puffy on the side and looks settled.
  8. Cool: Once done baking, cool it in the oven with the door slightly open, and after that transfer it to a wire rack.
  9. Topping: Next, add the sour cream topping on top of the baked cheesecake.
  10. Chill: After that chill it for at least 8 hours.
  11. Serve: Before removing the pan ring, run a sharp knife along the edges. Slice the cake onto a serving platter and slice. Serve it chilled with whipped cream and berries on the side.
  12. Store: Lastly, store leftovers in an airtight container in the fridge for 4-5 days. To avoid a dry cheesecake, wrap it in plastic wrap if you plan on refrigerating for more than 3 days.
sliced Cheesecake Factory original cheesecake copycat topped with strawberries and strawberry sauce

Expert tip

How to prevent cracks in a cheesecake

First, ensure all of your ingredients are at room temperature before you begin so they will be smoother when blended. Be sure to mix them enough but not too much. You want to follow each step of these instructions exactly to combine every ingredient well without going overboard. Mixing it too much leads to too much air in the batter, which causes it to puff up, sink, and crack.

Also, do not skip the water bath. The moisture from the tub not only keeps the cake moist but also helps it cook evenly. While baking, do not open the door until the 60 minutes is up. Any significant temperature fluctuations can cause cracks, too. That is why you leave it in the oven after it is done. Turn it off and open the door a few inches for one hour.

Once that hour is up, carefully remove it from the oven and set it on a cooling rack. Let it cool for another two hours so it is completely cooled down before you chill it. Then, it must be chilled for 24 hours undisturbed. If you follow all these steps, your cheesecake should not have cracks. But even if you do, it will be covered with topping anyway.

Cheesecake Factory original cheesecake copycat topped with strawberries.

Recipe variations and add-ins:

  • Another crust: If you don’t like (or are allergic to) nuts, you can leave them out. You can also use a different crust, like one made with Oreo cookies or vanilla wafers.
  • Gluten-free filling: Also, to make it gluten-free, use GF cookies for the crust and for the filling skip the flour and double the cornstarch.
  • Add fruit topping: Any kind of fruit topping is fantastic on this cake. The most popular is strawberry, but my favorite is cherry. You could also use blueberry, raspberry, or blackberry.
  • Chocolate: This cake is perfect for chocolate lovers. Mix cocoa powder, chocolate chips, or melted chocolate wafers into the filling.
  • Peanut butter pie: For peanut butter lovers, replace one brick of cream cheese with eight ounces of peanut butter. For a crunchy cake, use crunchy peanut butter.
  • Caramel sauce: Another way to top this delicious dessert is with a layer of caramel sauce.
  • Whipped cream: Instead of topping it with the sour cream layer, you could add some whipped cream. I have an easy and delicious recipe for homemade whipped topping that would be terrific.
  • Make bars: Another option is to use a large pan and make this recipe into cheesecake bars, use a 9×13-inch baking dish.

Serving suggestions:

This is typically a cheesecake for special occasions because it is rich and takes a while to make. But you can serve it whenever and wherever you like except at the Cheesecake Factory. They probably wouldn’t appreciate that.

  • Top this dessert with my cream cheese frosting and rainbow sprinkles for a birthday party or celebration.
  • This would be a fantastic dessert for any meal, whether you are making filet mignon, hamburgers and fries, or meatballs and spaghetti.
  • It would also go great with a cup of coffee for adults and ice-cold milk for the kiddos.
  • Top the cake with a fruit sauce, try strawberry Sauce or blueberry sauce.
Sliced classic cheesecake factory original cheesecake with strawberries

Frequently Asked Questions

How to fix a cracked cheesecake?

There are a few easy ways to hide or fix a cracked cheesecake top, here are my favorites:

  • First, cool it completely and refrigerate it for at least 6-8 hours. Only when you have a COLD cheesecake on your hands, you can start fixing the cracks. This technique will work on small to medium cracks. If the crack is too deep, imagine splitting the cheesecake in half. I would recommend using this method to fix the crack as much as possible, and after that, continue by adding some topping to it.
  • You will need: 1) a small offset spatula 2) hot water 3) a kitchen towel.
  • Now into fixing it: dip the spatula into hot water (or you can use your fingers, wet them in hot water first) and gently use it to push and press down in the area of the crack and spread to fill in the crack until the top is smooth.
  • Clean the spatula with the towel as needed. In the end, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake until you are happy with how the crack has been covered. Do NOT rush through this process.
  • Another option is to add a thin layer of sour cream topping if the cracks are small.
  • Or you can add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.

Why is my cheesecake runny?

The most common reason for a runny cheesecake is that it was not baked long enough. Give it a few more minutes in the oven. Remove it when the middle is just a little bit jiggly, and the edges are light brown. It could also be overbaked. If it cooks too long, the cream cheese and sour cream can curdle and release a lot of liquid when chilling. Another thing to watch is to ensure you measure your ingredients perfectly. Finally, do not use fat-free cream cheese, which can turn watery when cooked.

The popular restaurant chain has more than 50 varieties. The most popular are Original, strawberry cheesecake, Oreo Dream Extreme, Red Velvet, Reese’s Peanut Butter Chocolate Cake, Godiva Chocolate Cheesecake, Coconut Cream Pie, Adam’s Peanut Butter Cup Fudge Ripple, Celebration Cheesecake, and Cinnabon Cinnamon Swirl. Others include salted caramel, basque, toasted marshmallow s’mores galore, dulce de leche caramel, white chocolate raspberry truffle, and mango key lime.

How to bake the cheesecake in a water bath?

  1. First, wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside will prevent the cheesecake from water leaking in.
  2. Next, place the prepared springform pan in a large roasting pan that is deep enough to add water to it. Afterward, pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  3. Next, transfer the pan to a pre-heated oven and bake the cake, until the center jiggles slightly like Jell-O, and the sides are puffed and are light golden brown in color.
  4. Keep in mind that the residual heat will cook the center of the cake even after you turn off the oven.
  5. Also, if your cake doesn’t wobble in the center, it means it has been over-baked, and most likely will crack. Hence pay extra attention when baking.
  6. Finally, cool it in the oven with the door slightly cracked for one hour.

How do I know when my Cheesecake is done baking?

First, gently shake the pan, if the cheesecake looks nearly set and only a small area in the center jiggles slightly, it is done. The center will firm up during the cooling time, as it will cook from the residual heat. Therefore, make sure you don’t overcook it, since it will also cook later from residual heat.

closeup of a slice of cheesecake factory original cheesecake copycat with strawberry sauce dripping and fresh strawberries

How to store:

  • Refrigerate: After making such an elaborate dessert, you must adequately store leftovers. First, wrap them in plastic and carefully place them in an airtight container. They can remain in the fridge for three days.
  • Freezing: If you know you must freeze some of it, do it without the topping. Just cool it completely and chill it for eight hours before wrapping it in plastic and after that in foil. Then, put it in a heavy-duty freezer bag. You can freeze it for three months.
  • Thawing: For the best taste and texture, thaw your frozen cheesecake overnight in the fridge. 

More cheesecake recipes:

a slice of white chocolate cheesecake on a serving spatula

Creamiest White Chocolate Cheesecake Recipe

a slice of no bake biscoff cheesecake topped with whipped cream with a jar of biscoff next to it

No Bake Biscoff Cheesecake Recipe

a slice of raspberry pistachio cheesecake with whipped cream and fresh raspberries

Pistachio Cheesecake Recipe – the BEST you ever had!

slice of no bake chocolate cheesecake on a white plate

No Bake Chocolate Cheesecake

Recipe tips:

  • If you do not have a food processor, use a blender or chop the nuts by hand.
  • No stand mixer? That’s okay. Use a large bowl and an electric hand mixer instead.
  • To get nice clean slices every time, rinse off the knife after every piece and wipe it dry. Or to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.
  • Using a premade crust can save lots of prep time. It will not taste the same, but it will still be delicious.
  • If you are freezing any leftovers, wrap them and store them in individual servings so you only have to thaw out what you need.
  • Always be sure that your ingredients are at room temperature before you start.
  • Do NOT overbeat your batter, or it will make too much air, causing it to crack.
Cheesecake Factory original cheesecake copycat topped with strawberries

Cheesecake Factory Original Cheesecake Copycat Recipe

Catalina Castravet
Cheesecake Factory's Original Cheesecake Copycat Recipe makes a luxurious and creamy cheesecake with a buttery graham crust and tangy sour cream topping.
5 from 79 votes
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Prep Time 30 minutes
Cook Time 1 hour
Chill: 8 hours
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 582 kcal

Ingredients
 
 

Cheesecake crust:

  • 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 unsalted butter melted

Cheesecake filling:

  • 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:

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

Instructions
 

  • Preheat oven to 325 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.
  • First, wrap the outside of the 10-1/2-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside will prevent the cheesecake from leaking water into the filling.

Cheesecake crust:

  • Finely chop the nuts or add them to a food processor.
  • Add all the ingredients to a large bowl and stir until well combined.
    mixing cheesecake crust ingredients
  • Press the mixture into a 10-1/2-inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges. Set aside.
    cheesecake crust in a springform pan
  • Refrigerate for at least 20 minutes.

Cheesecake Filling:

  • Make sure all the ingredients are at room temperature before you begin.
  • In the bowl of a stand mixer or a large bowl, using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
  • Add the sugar a little at a time and continue beating until well combined and creamy.
  • Add the eggs one at a time and beat after each addition until well combined.
    adding eggs to cheesecake batter
  • Mix cornstarch with flour and add to the batter; whisk until thoroughly combined. Be careful not to over-mix. Add vanilla extract.
    adding flour and cornstarch to cheesecake batter
  • Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
  • Pour cheesecake batter into the prepared crust.
    cheesecake batter in a springform pan covered with foil

Bake:

  • Place the springform pan in a large roasting pan that is deep enough to add water to it. Pour HOT water into the roasting pan about halfway up the sides of the springform pan.
  • Bake in the preheated oven for one hour and 15 minutes.
  • Please don't open the oven door. At the 60-minute mark, check the cheesecake to see if it's done. A small area in the center should wobble slightly, and the edges should be puffed and light golden brown.
  • Turn the oven off, prop open the oven door, and leave the cake to cool for one hour.

Chill:

  • After one hour, remove the cheesecake from the oven and place it on a cooling rack for about two hours until it is cool enough to be transferred to the refrigerator.
  • In a medium bowl, whisk together the sour cream and sugar on medium-low speed until creamy and fully combined. Taste and add more sugar if needed.
  • Spread the topping over the cool cheesecake using an offset spatula.
    spreading sour cream topping on top of cheesecake
  • Transfer to the refrigerator and chill for 24 hours.
  • Garnish with sliced fresh strawberries before serving.

Nutrition

Serving: 0gCalories: 582kcalCarbohydrates: 62gProtein: 15gFat: 30gSaturated Fat: 16gCholesterol: 155mgSodium: 658mgPotassium: 509mgFiber: 0gSugar: 48gVitamin A: 970IUVitamin C: 0.7mgCalcium: 302mgIron: 1.1mg
Tried this recipe?Let us know how it was!

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Sliced cheesecake factory original cheesecake with sour cream topping
5 from 79 votes

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242 Comments

  1. I’m drooling just looking at these pictures! Cheesecake is my absolute favourite dessert. We don’t have Cheesecake Factory where I’m from, so I’ll have to try out this recipe for sure!

    Reply

  2. Oh my goodness, this looks soooo good. I love Cheesecake, and I’ve totally pinned this recipe to try. Now I just need a copycat for their Pumpkin Cheesecake.

    Reply

  3. This sounds delicious! I’ve never actually been to the Cheesecake Factory but I heard the food is good, I’ll be trying out this recipe at home!

    Reply

  5. I learned so much from your post. I’ve been pondering making cheesecake and I aleays wondered how to prevent the cracking!

    Reply

  6. I love a good cheesecake, and this one looks creamy, with a regal balanced height, and so darn scrumptious! And thanks so much for all of the helpful baking tips.5 stars

    Reply

  7. How awesome to have a copycat recipe for the Cheesecake Factory. I haven’t made cheesecake before, but this sounds delicious! Thanks for the recipe!

    Reply

  8. I LOVE their cheesecake, so I’ll have to try this recipe sometime! Cheesecake Factory is right by my work and I’ve gotten their cheesecake for lunch a couple times on difficult days

    Reply

      1. Curious if I could make mini cheesecakes instead of a large one? If so how long do you think I would need to bake it for??

        Reply

  11. Oh heck yeah! Now I don’t have to pay their ridiculously high prices anymore since I can just make it at home. Yay!

    Reply

  12. I have one kid who always ask for a plain cheesecake for his birthday. They are not difficult to make. I serve different toppings on the side. 

    Reply

  13. I am so glad i bumped into your blog, and learned about this cheesecake. I loved the tips about the cracks and the cake was really delicious and not too hard to make. I topped it with some fruits and it looked even better. Loved it!!!5 stars

    Reply

  14. I have always wanted to bring my husband here for dinner as he loves Cheesecake although now that you have shared this recipe with us I don’t have to take him there for dinner. Although it would give us the perfect night out.5 stars

    Reply

  15. aww thank you so much for the post! When I used to live in America cheesecake factory was one of my favourite restaurants because of the cheesecakes! I cant wait to try to make it at home now! So delicious ! 

    Reply

  16. This cheesecake looks amazing. I really don’t mind the cracks in a cheesecake. I think that it makes it rustic and proof of being homemade!5 stars

    Reply

  17. My cousin loves cheesecake but I honestly do not have the courage to make one because I failed before. But this looks so delicious, the tips you gave are so helpful as well. I need to give this a try.5 stars

    Reply

  18. That looks absolutely delicious! I have never attempted to make cheesecake mostly because I thought it was hard. This looks too good to pass up.

    Reply

  20. Your cheesecake looks absolutely gorgeous! Mine never looks so fluffy! I will have to keep all your tips in mind for the next cheescake bake!

    Reply

  22. Cheesecake is one of my favorite desserts and I haven’t made one in quite a while. You’ve inspired me to pull out my springform pan and get busy baking. Yum!

    Reply

  23. Oh my goodness I need to try this recipe! We don’t have Cheesecake Factory over here, but as a lover of cheesecake I feel it is something I need in my life!

    Reply

  24. This looks delicious. My favourite cake is cheesecake so I am fully here lol. I tried to make a baked cheesecake last Christmas but it didn’t turn out the way I wanted. I am going to try your recipe this coming holiday season

    Reply

  25. I love cheesecake, but haven’t made a full-sized one yet. I’ve made mini cheesecakes in a muffin tin. Now I’m in the mood for Cheesecake Factory. Your copycat recipe looks extremely creamy.

    Reply

  26. This looks absolutely delicious! I love making homemade cheesecakes and will have to give this recipe a try soon!

    Reply

  28. Cheesecake is prolly one of my most favorite desserts. I can literally eat it everyday, all day lol. I am most definitely going to make this over the weekend, thanks!

    Reply

  29. Hi there! I was hesitant in the beginning to try this cake, but after I made the commitment I could not be happier. The cake is truly amazing and soo elegant. I love the original version and this one is trully a good one!!!5 stars

    Reply

  30. I have a story about cheesecake. When I was 21 years old, I made my first cheesecake from scratch. That recipe took forever and I promised myself I’d never make another one. Today, I am 58 years old and I kept my promise!! Yours looks wonderful…and I do like cheesecake!!5 stars

    Reply

  33. I must confess, I have never made a cheesecake yet ever in my entire life. Lol, I am a latebloomer when it comes to baking and cooking. Now I am still in the process of learning. Glad I found sites like this. Excited to try this out.

    Reply

  35. Unfortunately we no longer have a cheesecake factory in Tallahassee. Fortunately BB now has this recipe. Gracias.5 stars

    Reply

  37. We don’t have Cheesecake Factory here in the city, but we certainly love cheesecake. That looks delish. Thanks for the recipe.

    Reply

  40. I am in love with cheesecake and your recipe is pretty cool to follow. Also, i love that you have the qa on how to fix cracks I think this is helpful. I made this cake yesterday and by today half is gone, loved this one a lot. I added some strawberry on top just for some color and enjoyed every bite!!!5 stars

    Reply

  44. Here’s a hint for using the water bath method, which I recommend. After you wrap the outside of the pan in foul, wrap it in a turkey size bake-in-bag, carefully rolling down to just below the rim of the pan. Pretty much guarantees that no water will leach thru the foil. Also, better use the heavy duty foil.

    Reply

    1. It says in the recipe 10 1/2 inch, if you want to use a smaller one, definitely use less cream cheese, 4 packages.

      Reply

  46. My husband’s birthday is this Saturday and he was just telling me how he’d love a cheesecake but he is lactose intolerant so he figured it probably wasn’t a good idea. I just learned that a local store sells lactose free sour cream and cream cheese so I plan on making this recipe for him as a surprise! Can’t wait to try it out!

    Reply

  47. I appreciate your tips and hints and the copycat recipes. When I half it (that’s a huge cheesecake) I should half every ingredient, not just the cream cheese? Do you have any experience freezing this? I could cook in two smaller pans and freeze one for the future!!!5 stars

    Reply

    1. Yes, if you want to make half, divide each ingredient by half. Also, it freezes great, I believe I included freezing instructions at the end of the post, before the recipe card. I like your idea of cooking two smaller ones and freezing one.

      Reply

    1. sure, I would leave out one package of cream cheese and add melted chocolate and cacao powder to the recipe. Let me know if you need more detailed instructions to convert it.

      Reply

  49. Made this last night for a potluck at work. Everyone loved it! I didn’t have sour cream on hand so I nixed it and it still turned out great. I also cut the recipe in half. I made a berry sauce to drizzle on the top.5 stars

    Reply

  51. Tried without water bath twice. Both were amazing , but had a few fixable cracks. Third one , I used the waterbath method. No cracks, but it took so much longer to bake. I know it continues to cook for an hour with the oven door open, and didn’t want to over bake this creamy recipe. 
    Can you gove any time adjustment guidelines  for when the waterbath method is used?5 stars

    Reply

  52. this cheesecake recipe is amazing, I did it few days ago, and hands down is one of the best I tried. It is really rich and how a true cheesecake should taste. thanks for the recipe, we really loved it!5 stars

    Reply

  54. OMG…. I have officially deleted all my other cheesecake recipes!!! I’ve made this 2 times in 2 weeks, second time I cut the recipe in half & just used a dusting of cookie crust and was very pleased with the outcome. Can’t wait to play around with flavors and extras!!! Thanks for the recipe.

    Reply

    1. Hi! OMG I am so happy that you are enjoying this 🙂 this is my go to as well, I absolutely love it!!! Thank you for the feedback!

      Reply

  55. Excited to try this recipe. I have a 10″ spring form pan. Do you think that will still be large enough for the amount of ingredients the recipe calls for? Thank you!!

    Reply

  56. Awww yeah! I need this in my life in the worst way. Cheesecake Factory makes the BEST cheesecake on the planet. I’d love to be able to make it for myself.5 stars

    Reply

  57. Great cheesecake, with great texture. I love how rich it came out. My husband ate two slices, it was that good :). I added some caramel on top and it was also very delicious. Highly recommend it!5 stars

    Reply

  58. You had me at cheesecake. My absolute favorite. Thanks for all of the tips on making one myself, which i have never tried. May need to give it a go.

    Reply

  60. This looks amazing! I haven’t made a traditional cheesecake in forever. I can’t wait to try this recipe!

    Reply

  66. I love cheesecake! I just made one for someone’s birthday recently and it turned out perfect. We used the water bath method and it never cracked. Your tips are perfect! Now — I want to make another cheesecake5 stars

    Reply

  67. This sounds like something I might just need to make for Christmas! LOVE Cheesecake Factory’s Original Cheesecake, it’s what I always order! 5 stars

    Reply

  68. I am a true cheesecake lover and your recipe was just what I was looking for- Perfect!

    I’m not much of a cook/baker, but your your way was quite easy. But I do have a couple of questions: The first time I made it the crust wasn’t enough to cover the bottom and half way up the side as required. The pan was the correct size. I fixed it by adding half as much again for the crust the second time i made it. The other issue I had both times was the very edge turned dark brown before it was cooked. Then the whole top browned before it was done too. I used a silicone pie edge cover and that only helped a little bit. I also turned down our oven to 300/325 (because our oven tends to heat a bit hotter than the dial claims). What would you recommend I do to keep it from browning so fast? I cut away the dark brown and “hid” the rest under your yummy topping, so it looked great. I can tell you even with these small issues the cake was absolutely fantastic and everyone truly loved every bite! Thank you so much for this scheme!

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  69. Have a small springform so didn’t use approx 5 cups of leftover batter– the topping and crust were correct tho. Didn’t use a water bath but minimal cracks easily covered with the topper. Husband loved it with fresh raspberry sauce. Great recipe!! Site isn’t letting me click 5 stars but it is!

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  71. I made this cheesecake twice and its the best I have ever tried! Dont think twice, this recipe is a keeper, the texture is amazing!5 stars

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  72. This is the best cheesecake i have ever made, really loved it and how delicious it came out. Thanks for the recipe and tips!5 stars

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  73. This cheesecake is rich and creamy, full of flavor. Its the best cheesecake we made we really liked it. It was pretty easy and simple to follw the steps as well. Very good cake! Thanks!5 stars

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  74. I only have a 9″ springform pan & have never made a cheesecake before. Do I need to just use 4 packages of cream cheese & leave the other ingredient amounts the same?

    Reply

    1. 4 packages cream cheese, 1 1/2 cup sugar, 4 eggs, 10 ounces sour cream. Everything else stays the same.

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  75. I noticed you indicated adding the sour cream and sugar to the filling, and than you indicate to add it as a topping… is this 2 separate steps using the same amount. Please advise.p

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  76. Wow this is soo good. We have made it over the weekend and is all gone now. It is the best dessert ever, so rich and creamy just pure classic! We really loved it a lot and the video makes it very simple to follow. I highly recommend it to everyone!! Thanks!5 stars

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  77. Great cake, me and my husband loved it. Ao rich and classic very satisfied of how it turned out. Your tips are also great it did help a lot and video makes it really easy to follow. It’s a delicious dessert for sure!5 stars

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  78. I made this cake for my loved one and he really really liked it. One of the best cheesecakes i have made. Its very special and since this is our favorite dessert, i can say this is the best one5 stars

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  80. Can I make this in to mini cheesecakes and if so what would the cooking time be? And how many would it make

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  81. I made this cheesecake and nailed it! It was incredible! I wish I knew how to post a picture lol! 5 stars

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  82. I would love to use this recipe for a baby shower I am throwing in June!! But I am making them in mason jars….How would I do that with this recipe? Would I just cut down the bake time?

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  83. We have a Cheese Cake Factory. Don’t understand the picture. The original cheese cake from Cheese Cake Factory is 3 times the height of the one pictured.
    Seemed like a lot of Cream Cheese for 1 cheese cake.
    Anyone try the recipe?

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  85. I just wondered if anyone has tried this recipe cut in half?? I made it last weekend and it was amazing!! But it’s huge so I thought I could make it smaller. Looks simple enough just wondered if it had been attempted?

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  86. I was successful at making this copy cat cheesecake and omg I am a proud mama, I’d like to first thank sweet and savory for making this an easy to follow cheesecake receipe. This recipe can easily make two cheesecake and the cinnamon is the secret to making that crust so delectable. Patience is a virtue, waiting the 24 hours before slicing is necessary for the cake to be solid and manageable and the sour cream topping is subtle and light. I’m bringing the second and to a baby shower tomorrow and I’m sure they’ll love it as much as I did 🙂5 stars

    Reply

    1. Hi Ming, and thank you for stopping by. Yes, these cakes require some patience, but it is well worth it. Glad you enjoyed it, and feel free to ask me any questions you have.

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  87. if you have someone who cannot eat nuts can you increase the graham crackers if so by how much and do the other ingredients for the crust stay the same thank you

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  88. I LOVE cheesecake! Cheesecake factory is no where near me and I’ve always tryed to find a good recipe for good cheese cake, that works. The recipe was easy to follow and not complicated at all. so delishious!5 stars

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  90. I used a standard 9” spring form pan and I could not get all the filling in it. What can I do with the leftover. There is about 3 cups.

    Thanks

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  91. The filling ingredient list shows 16 oz of sour cream but the directions never say to add the sour cream…

    I’m just gonna throw it in there and hope for the best…

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  93. Made this for Thanksgiving and it was huge hit!! I used a 9 in spring pan and it overflowed 🤦🏽‍♀️. I’m making one for Christmas and I’m adding oreo cookie pieces and using an oreo cookie crust. I’m also going to use a 10×4 inch pan this time. How tall would you say this cheesecake is when made in a 10 inch pan? I’d like mine to be really tall.5 stars

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  96. I made one a few weeks ago, it came out perfect, big hit with my husband. Making two more Saturday 😋5 stars

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  97. I made this and it is Amazing! Thank you for the recipe and your helpful tips. 😋 This will definitely be on my top Desert List. Thank you again.

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  98. Hi! I’m making this tomorrow and am trying to make it gluten free for a friend. Can I use a different kind of flour in the filling Or will a different flour not work? If not, can I add extra cornstarch?!

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  99. Hello! I have made the recipe before and it’s amazing. I’m trying to make it tomorrow for a friend who is gluten free. Can I sub the flour out with almond or coconut or will it be weird? Or can i possibly just add additional cornstarch? Help would be so appreciated!!!5 stars

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  103. Hi,
    This looks delicious and and so many people love the recipe! I would like to try it as well but it would be much easier for me if you would write the measurements in grams as well. Thank you.

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  104. Hands down the best recipe for cheesecake ! Mine turned out absolutely beautiful and delicious I just couldn’t get that beautiful golden rim around the top but I’ll work on that next time other than that this was a HUGE SUCCESS for me.5 stars

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  105. I made it last night for my Cheese cake lover my son’s Birthday, No Cracks with the water bath ty!!! Great tip.
    With the last step the sour cream topping after it settles can I also add strawberries with syrup?

    Reply

    1. You can definitely add the pie filling, but not instead of the sour cream, just as an extra ingredient. It will be delicious!

      Reply

  109. I had the same experience. I baked in a water bath and added a little extra time – 10 minutes or so, but it was still a little undercooked in the very middle when we sliced it to serve. Other than that, turned out beautifully. Next time I’ll bake for at least 1:30, probably 1:45.

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  111. Thanks for the recipe, it’s looks so good !! Want to try it but here we are not familiar with the « cup » thing . What size of cup is it ? Is it 120 grammes like Google says ?

    Thanks in advance.

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  113. I make this cheesecake all the time! Amazing recipe. Quick tip I’ve learned after baking this many times, anyone intimidated with the water bath, I fill a large roasting pan with water on the rack right underneath the cheesecake and never have a single crack! It bakes perfectly without having to worry about water possibly sinking in.5 stars

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  114. If the middle is still undone that means it nedded more time cooking or does it needs yo be refrigerated?

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  115. Do both cups of sour cream go into the mixture or is all of the sour cream for the topping? Can’t wait to try it.
    Thank you,
    Cathie

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  117. I made this today (I only made half of the recipe.). I tried so many other recipes and this is by far is the best one. I love how the tips were accurate. My cheesecake came out so smooth and pretty, I didn’t want to eat it. Anyhow, thank you for this recipe. I am definitely keeping this one. It is awesome.5 stars

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  118. Could we make this cheesecake in a 9in. springform pan? I can’t find a 10in. or 10 1/2 in. pan. Do you know if all of the batter will fit into a 9in. pan or would I have to leave some out? Thank you!

    Reply

    1. The batter may not fit all in, if you have a muffin pan, you can make some mini cheesecakes with the remaining batter.

      Reply

  119. I can’t wait to try this recipe! Quick question, I’m wanting to use two 8” springform pans instead of cutting the recipe in half. How long would I need to cook them?

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  120. This is the best cheesecake i have ever made and I have made many.people rave about how wonderful it is .I don’t want to give them your recipe lol thanks for sharing this fantastic cheesecake.😊

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  121. THIS WAS MY 1ST CHEESECAKE AND THIS RECIPE IS #1 IT IS SO CREAMY IF YOU ARE LOOKING FOR A CHEESECAKE RECIPE LOOK NO FURTHER SERIOUSLY!!! THANK YOU FOR THE RECIPE5 stars

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  122. This was awesome. I am an older male amateur cook (84). In a water bath, it took 2 hours to bake. I placed wooden clothes pins in the pan to space the cake pan from the bottom. I only wanted the water to do the cooking. Wood is a poor conductor of energy. Thanks for this awesome recipe. It has the taste and texture I have been looking for.5 stars

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  123. Simply delish!! I just made this cheese cake 2 days ago and I think is the best recipe out there. My husband and I loved it our friends too. Is delicious creamy crunchy and perfect sweetness. I cut the recipe in half because I thought it was going to be to big for us and yet was able to make two small cheese cakes one for us and one to share with our friends. I used a 5″ springform pan they came out perfectly beautiful. Today I’m going to make it again. Thank you for charing this amazing recipe looking forward for more 😉5 stars

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  124. This came out perfectly – the only issue I experienced was that I had far too much batter for my springform Pan. Nowhere could I find what size pan was recommended for the recipe. I scooped a good 3/4 of a cup of batter out of the pan so it would not overflow…and I made some crumbs for a lined muffin tin and made 9 mini cheesecakes with the excess. But of course those lowered the cooking time as well for my main cake…and I may have over baked it just a bit. It was still wiggly in the center, but it was also fairly golden on top. It did not effect the taste or texture – it was wonderful. We did not do the sour cream topping as my daughter prefers it plain – and I only had 16oz of sour cream on hand.

    Please let me know what size pan I should’ve used. I would totally make this in the muffin tin again – they were adorable.5 stars

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  125. I’ve made this multiple times.
    It’s my go to recipe. My friends and family rave over this cheesecake when I make it!! It’s a must!!5 stars

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  126. This Cheesecake is AMAZING!!! So delicious and rich. Everyone just loved it!! Reminded me of my moms cheesecake but much thicker. I will definitely make this again.5 stars

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  127. Good morning Catalina!

    I’m excited to try this recipe, but I wanted to know what size springform pan is needed for this one. I didn’t see it in your recipe.

    Reply

  128. For some reason, I haven’t had success using a water bath. No matter how well I line the outside of the pan, the water seeps in.
    Can I skip the water bath? Will it affect the baking of it? Planning to make this today.

    Thanks so much!

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  129. Hi, i just made this cake and its cooling now. Looks beautiful. Can’t wait to taste it.

    I used a 10 Inch springform pan and it was way too much batter. I had to remove about 1.5 cups. Even with removing the additional batter, the cake rose to the very top and looked like it would overflow. Then it fell when it cooled. It’s still beautiful. My question is how full is it supposed to be when you put it in the oven? Is it supposed to be the the very top? Would it have overflowed if i left the extra batter in there?

    I would like to know since I plan to make this again!

    Thanks,
    Rita

    Reply

    1. Definitely not fully full, I always leave at least an inch or one and a half inches, so it doesn’t overflow.

      Reply

  130. Do you think it would be possible to half all of the ingredients and make a 6″ cheesecake without ruining the integrity or flavour of this cheesecake.

    I have made this cheesecake many many times and it is absolutely a NO FAIL delicious cheesecake, but I’ve been wanting to make just a mini one.

    Lynn5 stars

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  132. From my experience with cheesecakes, they rise when they’re over beaten. Mix until it’s combined and you shouldn’t have any issues with it rising so much. I usually go with ¾ of the way full, just to be safe.

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  134. Wow! This cheesecake recipe does not disappoint! This was my first attempt at baking a cheesecake and it turned out perfectly. I cut the recipe in half and used an 8” springform pan. I was left with enough filling for a second smaller 6” cake – which was ideal because this was a test for a mini birthday cheesecake! I left off the sour cream topping and sprinkled some rainbow jimmies on top. It’s adorable and delicious!5 stars

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  139. Love this recipe, thanks! I cut down a bit on the vanilla and sour cream to make the cream cheese flavor stand out a bit more. Delicious with strawberries on top!5 stars

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  140. I tried this because at the time it had 5 stars out of 50…. I know I can speak for everyone when I say we could give it 6 stars if we could. This is DELICIOUS 😋 ARE YOU KIDDING ME!!!! YES YES! This IS the one you’re looking for. Save it print it email, and NEVER loose this recipe!
    So good made it for my step daughter on her 20th b day 😘🥰😇5 stars

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  141. The sour cream topping set it off!! My family loves this cheesecake! I made it for thanksgiving and Christmas this year. The crust was awesome! Thank you for sharing!5 stars

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  145. I have made this cheesecake 5 times since finding this recipe in November! I highly recommend. Its a fan favorite at work and home. Sooo creamy!! Don’t hesitate just don’t it!5 stars

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  147. This is the best cheesecake recipe I’ve ever used! It’s quick and simple to make and absolutely delicious. Makes me look good before family and friends each time I’ve served it for dessert. Happy Baker5 stars

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  150. I just want to say, “WOW!” It is luxurious! Silky, smooth, light, fluffy and not too sweet at all! I made this for my hubby because he had been craving for cheesecake for a while and he loved it! He’s eating a slice served with fresh berries as I write this review. The whole family agreed it is fabulous!
    Trying to cut down on sugar, I did substitute majority of the sugar with Stevia. I used my home made vanilla and a whole vanilla bean. My pan was 10” and i used parchment paper for the bottom. It filled up to nearly the top but did not overflow while baking. I used a water bath. I had to bake it 5 mins longer in my oven. It baked perfectly even all around. I’ll add parchment all around next time as well because I was afraid of scraping the side of my spring form pan after it set. It sliced beautifully with a warm knife.
    The boys want me to double the crust recipe because they like it (I like the recipe as is).
    Thank you for this recipe. Took a little bit of time but so very worth it! We’ll be making this again and again.5 stars

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  151. My family loves Cheesecake Factory cheesecake so we are very familiar with how it should taste – so I made this cheesecake recipe for Thanksgiving and WOW – unbelievable how extremely close this comes to the real thing. I followed the recipe exactly as written excluding the water bath (no cracks in sight). This cheesecake recipe is a keeper! Will definitely make again because everyone including extended family loved it! Crust is great and the filling was creamy and was able to slice up without falling apart. Thank you for this recipe!5 stars

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  152. Does the cheesecake need to be in fridge for 24 hours I did not realize this till after I cooked it and I need it tonight!!!

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  153. Hello. Very excited to try this recipe. I have never made cheesecake before. I want to make it for Christmas Eve, should I make it the day before since it has to cool for so long?

    Thank you!
    Kevin

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  154. This is the most delicious cheesecake ever! I am always getting requests to make this. The only thing I do differently is double the delicious crust and brown the butter for a nuttier flavor. I also replace one package of cream cheese with mascarpone. It’s really outstanding!5 stars

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  156. Perfect, easy to make, and so delicious and creamy! The best part is, I’m lactose intolerant so I can use lactose free philly cream cheese and enjoy cheesecake cafe without the suffering. Thanks!5 stars

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  160. Very hard to find 10.5 inch pan. 9 to 9.5 inch is more common. Would be nice to be able to select pan size and the ingredients would adjust automatically for you.5 stars

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