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
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