Cheesecake Factory Original Cheesecake Copycat
The Cheesecake Factory has over 40 kinds of cheesecakes, but the Original is my favorite. It is luxurious and creamy, with a buttery graham crust and tangy sour cream topping. Now you will be amazed how easy and way more budget-friendly it is to make this cake at home!
If you are a cheesecake fan like me, you have to try this one. It is the real deal; no wonder the recipe video has over 20 million views on Facebook! 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 is one of the best you can get!
Table of contents
For this amazing cheesecake factory’s original copycat cheesecake recipe, I use just a handful of ingredients, and it is one of the best cheesecake recipes I have ever made. I will teach you an easy technique that will result in a crack-free cheesecake with the perfect filling! Because this is such a masterpiece, I like to save it for special occasions. It is not difficult to make, it only takes about 30 minutes to prep and an hour to bake!
Why you will love this classic cheesecake recipe
- The taste is incredible: Rich, dense, smooth, and creamy are just some of the descriptions I have heard from people who have tried it. I would also add sweet and tangy, 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.
What you will need
For the crust:
I have used a few ingredients that the Cheesecake Factory does not incorporate in its crust, but I think they make it way better. In addition to the classic graham cracker crumbs, butter, and sugar, I also added finely ground almonds, walnuts, and just a touch of cinnamon.
The blend of ground nuts adds so much flavor to the crust, but if you are allergic to nuts, just skip them and use graham cracker crumbs instead.
For the filling:
- Cream cheese and sour cream – 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. I also use full-fat sour cream to get that rich cheesecake texture.
- Sugar – White granulated sugar is the only one I would use to make this cheesecake.
- Eggs – Large eggs, at room temperature for easier incorporation.
- Flour and cornstarch — I recommend these for setting the filling without creating a grainy texture.
- Vanilla—Everything else is high quality, so I suggest the best 100% pure vanilla.
Topping:
The topping is optional, but it’s very easy to make, I find it perfect for this recipe. I only used two ingredients, sour cream, and sugar, to create a thin, creamy layer to balance the sweetness of the cheesecake.
How do you make it
While the first time you make a cheesecake can be a little scary and nerve-wracking, don’t worry—I’ve got you covered with directions and tips for all possible situations.
Prep: First, I prepare the cheesecake pan and the ingredients so that I have everything on hand. I also cover the outside of the pan with a large piece of foil.
Preheat oven: Next, I preheat the oven to 325 degrees F.
Crust: I combine graham cracker crumbs with the rest of the crust ingredients in a large bowl and stir.
Press: Afterward, I press the crumb mixture into the bottom of the pan and also up the sides. Next, I chill the crust while I work on the filling.
Cheesecake layer: I beat cream cheese until light and fluffy and gradually add the sugar. Then, I add the eggs one at a time, followed by cornstarch and all-purpose flour. I scrape the sides of the bowl and add sour cream and vanilla extract.
Add to pan: When the filling is ready, I transfer it to the chilled crust.
Make the water bath: To make the water bath, I place the foil-covered pan into a large roasting pan and add hot water until it is halfway up the sides of the springform pan, being very careful not to spill any inside the pan.
Bake: Finally, I bake the cheesecake until the top turns puffy on the side and looks settled in the center.
Cool: Once baked, I cool it in the oven with the door slightly open, then transfer it to a wire rack.
Topping: I mix the topping ingredients and add the mixture on top of the cooled cheesecake.
Chill: After that, I chill it for at least 8 hours.
Serve: I run a sharp knife along the edges before removing the pan ring. Then, I slice the cake and serve it with whipped cream and berries on the side.
Expert tip
How to prevent cracks in a cheesecake
First, I ensure that the ingredients I use are at room temperature. Next, I mix them enough but not too much. Too much whisking leads to too much air in the batter, which causes it to puff up, sink, and crack.
Also, I never skip the water bath for this recipe to turn out perfect. The moisture from the tub not only keeps the cake moist but also helps it cook evenly. While baking, I advise not opening the oven door until the 60 minutes are up. Any significant temperature fluctuations can cause cracks, too. That is why I leave it in the oven after it is done with the door open a few inches for one hour.
Once that hour is up, I carefully remove it from the oven and set it on a cooling rack, letting it cool for another two hours so it is completely cooled down before I chill it.
More tips to consider:
- 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 slice and wipe it dry. To cut even slices, use cheese wire or unflavored dental floss. Clean the bits that stick 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.
Recipe variations and add-ins:
- Another crust: If you don’t like (or are allergic to) nuts, you can leave them out or use a different crust, like one made with Oreo cookies or vanilla wafers.
- Gluten-free filling: To make it gluten-free, I use GF cookies for the crust, skip the flour in the filling, 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. I also like it with blueberries, raspberries, or blackberries.
- 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, I replace one brick of cream cheese with eight ounces of peanut butter. Use crunchy peanut butter for a crunchy cake.
- 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. My favorite way of serving it is with a drizzle of strawberry sauce, fresh strawberries, and a large dollop of whipped cream on the side.
It also goes great with hot caramel sauce drizzled on top and vanilla ice cream on the side. For a birthday party or celebration, top this cake with my cream cheese frosting and rainbow sprinkles.
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 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.
Frequently Asked Questions
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. 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.
First, gently shake the pan, and if the cheesecake looks nearly set and only a tiny 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
First, cool the cheesecake completely and refrigerate it for at least 6-8 hours. This technique will work on small to medium cracks. To complete this task, you will need a small offset spatula, hot water, and a kitchen towel. 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. Smooth the top of the cheesecake until you are happy with how the crack has been covered. Do not rush through this process. If the cracks are small, you can add a thin layer of sour cream topping. You can also add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.
More cheesecake recipes:
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Cheesecake Factory Original Cheesecake Copycat Recipe
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.
- 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.
- 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.
- Mix cornstarch with flour and add to the batter; whisk until thoroughly combined. Be careful not to over-mix. Add vanilla extract.
- Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
- Pour cheesecake batter into the prepared crust.
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.
- Transfer to the refrigerator and chill for 24 hours.
- Garnish with sliced fresh strawberries before serving.
Video
Nutrition
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!
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.
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!
Such a great copycat! So happy to not have to go out for this now!
I learned so much from your post. I’ve been pondering making cheesecake and I aleays wondered how to prevent the cracking!
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.
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!
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
Oh my gosh, this look so insanely delicious! Adding to my list of must makes!
I love Copycat recipes! And this one is my favorite! This cheesecake is so creamy!
its very rich and creamy! yum!
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??
you need to bake for about 30 minutes.
Oh heck yeah! Now I don’t have to pay their ridiculously high prices anymore since I can just make it at home. Yay!
Exactly!!! Making it at home its so much cheaper!
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.
OMG we are so much alike lol
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!!!
I am happy that you find the tips helpful!
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.
Their cheesecakes are so good!
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 !
You will love this homemade version!
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!
haha same here 🙂
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.
Follow all the tips and don’t be afraid!
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.
This reminds me of the classic cheesecake recipe my grandmother used to make.
aren’t those the best?
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!
Yummy! This cheesecake looks delicious. I can’t wait to make it for my next family gathering.
Your family will love it!
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!
I hope you give it a try!
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!
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
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.
This looks absolutely delicious! I love making homemade cheesecakes and will have to give this recipe a try soon!
Oh that looks delicious. I love how white they get; that’s how you know they’re perfect.
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!
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!!!
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!!
lol
Wow this looks amazing! I could be in trouble making something like this lol
Oh my cheesecake is my weakness and that looks so good! I’m definitely making this recipe.
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.
This looks better than what is served at the restaurant!
Unfortunately we no longer have a cheesecake factory in Tallahassee. Fortunately BB now has this recipe. Gracias.
Your tips on how to make good cheesecakes are the win for me ?and your flat lays are slaaaaaay
We don’t have Cheesecake Factory here in the city, but we certainly love cheesecake. That looks delish. Thanks for the recipe.
Craving for this! Love the flavor of it!
Yum! Looks so good. My family will surely love this cheesecake.
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!!!
I am happy that you found it helpful!
This is probably the best cheesecake I had. It turned out really cute and delicious, and with no cracks!
I am so happy that you liked it!
This is top notch. I made it today and its just amazing!!!
Happy that you liked it!
Love your recipe, explanations tips and photos!
What size springform pan do you use?
Thank you, I use a 10 1/2 inch.
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.
such a great tip!
I am wondering what slize springform pan You use?
It says in the recipe 10 1/2 inch, if you want to use a smaller one, definitely use less cream cheese, 4 packages.
It calls for 8 pkgs cream cheese sounds like a lot ?
Not 8, it says 6 🙂
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!
Happy birthday to him and I hope he likes it 🙂
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!!!
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.
Can this be modified to become a chocolate cheesecake instead??
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.
Yes I would love more details please! 🙂
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.
Happy that it was a success, thank you for the feedback!
This recipe uses 8 pkgs cream cheese ?
6 packages, please read carefully
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?
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!
Great recipe i tried this cheesecake this week and its amazing, i love cheesecakes and this one is def. a keeper!
So happy that you loved it!
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.
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!
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!!
I would reduce the cream cheese, maybe one less package, to make sure it won’t over flow.
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.
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!
I am very happy that you loved it 🙂 I love the caramel addition!
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.
We LOVE Cheesecake Factory! This is a great copycat recipe, though we’d still visit there on occasion ?
This looks amazing! I haven’t made a traditional cheesecake in forever. I can’t wait to try this recipe!
I love how it looks! Can’t wait to try your recipe! Such a perfect option for holiday meals!
It is great, I hope you like it!
I’m so glad you posted this! Cheese cake seemed intimidating at first, but your recipe is a keeper.
We don’t have a Cheesecake Factory nearby so this would be so good to make my own.
This recipe looks so amazing!! I love Cheesecake Factory Cheesecake and know I would LOVE this!!
Oh my yum!! This looks absolutely amazing. I love cheesecake so I’ll be trying this recipe very soon.
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 cheesecake
This sounds like something I might just need to make for Christmas! LOVE Cheesecake Factory’s Original Cheesecake, it’s what I always order!
I order that one too a lot!
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!
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!
Absolutely delicious!
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!
This is the best cheesecake i have ever made, really loved it and how delicious it came out. Thanks for the recipe and tips!
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!
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?
4 packages cream cheese, 1 1/2 cup sugar, 4 eggs, 10 ounces sour cream. Everything else stays the same.
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
yes, two separate steps 🙂 there is a sour cream topping as well
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!
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!
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 one
Can I make this in to mini cheesecakes and if so what would the cooking time be?
Can I make this in to mini cheesecakes and if so what would the cooking time be? And how many would it make
yes, about 30 minutes, depends how small are you making them.
I made this cheesecake and nailed it! It was incredible! I wish I knew how to post a picture lol!
so happy that you loved it!
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?
Yes, cut down the baking time and look when the cheesecake is settled.
Thank you! I’ll be sure to share pictures!
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?
This is a LARGE cheesecake and tall 🙂
I only have 10 inch springform pan do i have to adjust anything??? This looks delicious
no, you don’t have to adjust anything.
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?
Yes!! You can make half 🙂
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 🙂
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.
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
just replace the nuts with graham cracker crumbs and everything else stays the same.
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!
Thank Chelsey, and I am glad you have enjoyed this recipe and the cake!
Thank you for the recipe! May I ask you what brand of cream cheese do you use?
Philadelphia
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
make cheesecake cupcakes, bake for about 30 minutes 🙂 you will have mini individual cakes
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…
In the instructions under Cheesecake Filling, check #7, it says to add sour cream.
How big of a spring pan to you need to make cheesecake? Thanks
10 inches works great
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.
How many mini cupcakes would this make and how long would I need to cook them
About 24, you cook it for about 30 minutes.
I made this and got rave reviews!
I made one a few weeks ago, it came out perfect, big hit with my husband. Making two more Saturday 😋
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.
Thank you Jennifer for your review. Happy you enjoy our cheesecake!)
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?!
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!!!
I would just add another 2 tablespoons of cornstarch.
So Yummy! This turned out so well!! Thanks!
AMAZING recipe I am doing it right now looks great 👍🏻 Can’t wait to try it
I’m making this today for hubbies bday. Wish me luck.
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.
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.
I am so happy that it turned out great!
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?
If you want to add the strawberries in syrup I would skip the sour cream topping.
Can I use pie filling like cherry or any kind instead of the sour cream n sugar filling
You can definitely add the pie filling, but not instead of the sour cream, just as an extra ingredient. It will be delicious!
First Cheesecake Recipe that doesn’t crack!
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What size pan?
A 10 inch is best
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.
Hello. I’d like more details on how to convert this to a chocolate cheesecake.
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.
250ml for liquids
Excellent tip! Thank you!
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.
If the middle is still undone that means it nedded more time cooking or does it needs yo be refrigerated?
Hi Brenda, it will need to be cooked a bit more. Thanks
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
I used two cups for the topping, a thick layer, but you can use less.
Thank you it turned out great!
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.
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!
The batter may not fit all in, if you have a muffin pan, you can make some mini cheesecakes with the remaining batter.
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?
About 40-45 minutes.
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.😊
Its one of my most favorite recipes!
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 RECIPE
Thank you for your feedback! Glad you loved it!
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.
Thank you Jerry!
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 😉
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.
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!!
thank you!
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.
Thank you, this is a great recipe!
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.
a larger one is best 10 inches would be perfect
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!
You can skip it for sure, its not mandatory, even if you get some cracks you can easily fix those.
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
Definitely not fully full, I always leave at least an inch or one and a half inches, so it doesn’t overflow.
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.
Lynn
It should work, I have many readers that tried to reduce the recipe in half and it was perfect!
What size pan did you use to half the recipe?
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.
Any suggestions for the crust if excluding the nuts ?
just use graham crackers
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!
How long did you bake the 8′ springform for?
about one hour
Really great tasting! Thank you for sharing all the great tips to.
I love this version. An tips on how to reduce small lumps of cream cheese with out beating it?
Use room temperature cream cheese, scrape the sides and bottom of the bowl when mixing.
You bake an 8″ the same amount of time as the 10″? One hour?
maybe 10 minutes less
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!
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 😘🥰😇
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!
I’ve made a lot of cheesecakes, but this has to be my new go to recipe! This is so creamy and delicious
How do you make it into bars?
just use a 9×13 pan for this recipe
Can I use a 6 inch springform pan for this recipe and or some 4inch too
Yees, just divide the batter between them.
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!
Can this recipe be done in an instant pot?
hi, yes please check my Instant Pot Cheesecake Recipe on the blog.
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 Baker
I have a 12 inch pan, what are the modifications needed for the size?
Amazing. FRIENDS episode 11, season #7
The one with all of the cheesecake, need I say more….
best reference ever!
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.
Thank you for your feedback! So happy you guys loved it!
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!
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!!!
Definitely needs at least 8 hours in the fridge.
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
8 hours is best, but you can check if 6 are enough.
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!
Could you give the instructions and measurements to convert this into a chocolate cheesecake.
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!
Thank you! This my new “go to” recipe.
My favorite recipe for cheesecake.
Delicious!! Making for the second time. My all time favorite. Healthy too! 😉 jk
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.
This was literally my entire family’s favorite part of thanksgiving dinner! It was my first time making a cheesecake and this recipe was amazing! I made the strawberry sauce too which was a delicious addition. Thank you!
Delicious!
That was my second cheesecake ever – my first one was your No Bake Biscoff Cheesecake which we also love – and the first cooked one and it was an absolute winner.
Totally doable for a total beginner.
Just do it and you will LOVE it
I will definitely do it again
Thank you so much for this great recipe
So happy that you like it, thank you!
Best cheese cake ever. I made for a friend and it was so delicious! Everyone raved stating how good it was.
Thank you for the feedback!