Cheesecake Factory Original Cheesecake Copycat [Video]

Catalina Castravet
By Catalina Castravet

Cheesecake Factory Original Cheesecake Copycat Recipe can easily be made at home anytime you crave it. This is a luxurious and creamy cheesecake with a graham crust and sour cream topping.

We love cheesecakes and among our favorites are Best Instant Pot Cheesecake, Samoa Cheesecake No Bake and No Bake Tiramisu Cheesecake.

Cheesecake Factory Original Cheesecake Copycat Recipe

Cheesecake Factory Original Cheesecake Recipe

Cheesecake Factory Original Cheesecake Copycat Recipe is made with just a handful of ingredients. It uses an easy technique that will result in one of the most delicious homemade desserts you have ever had. I love this recipe because it is not overly sweet.

You can taste the cheesecake glory that is front and center here but not over-powered by any other flavors. The cheesecake rests on a buttery graham cracker crust that is made with a mix of nuts for extra flavor and texture.

The Cheesecake Factory Original Cheesecake is topped with a thin sour cream layer, that nicely balances the sweetness in it. Also, it is light and refreshing, yet rich and dense, making it the perfect dessert. I love serving this delicious sweet treat with just a touch of whipped cream on the side and sometimes fresh strawberries for a pop of color.

If you are a cheesecake fan, you have to try this one! We have a great list of some of the best cheesecakes out there, but this classic version of it is one of the best you can get!

What do you need to make a basic cheesecake recipe:

  • First, you will need a springform pan.
  • Hand mixer or stand mixer.
  • Graham crackers or graham cracker crumbs.
  • Also, cream cheese, lots of cream cheese.
  • White granulated sugar.
  • Unsalted butter for the crust.
  • Eggs that should also be at room temperature, just like the rest of the ingredients.
  • Sour cream and a littler of all-purpose flour.

Cheesecake Factory Original Cheesecake Copycat Recipe

How to prevent cracks in cheesecake?

  • First, make sure that all the ingredients are at room temperature and well combined after being mixed.
  • Adding flour or/and cornstarch to the batter (more on this below).
  • Also, avoid opening the door oven while baking the cheesecake.
  • Watch it closely to avoid overtaking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, it means is done.
  • In addition, cooling the cheesecake in the oven, with the door slightly cracked is also very important. Because the sudden change in temperature can cause cracks.
  • Bake the cheesecake in a water bath, its one of the most successful techniques to avoid cracks on it (more on this below).

Adding flour or cornstarch to a cheesecake:

Usually the flour and/or the cornstarch are added to the cheesecake batter to avoid cracks. About 1/3 cup of flour and/or 1 tablespoon to 1/4 cup of cornstarch is added to the batter with the sugar.

How to bake the cheesecake in a water bath?

  • Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, you need to cover the sides only from outside. Because this will prevent the cheesecake from water leaking in.
  • Set the prepared 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 spring form pan.
  • Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O, and the sides are puffed and are light golden brown. The residual heat will cook the center of the cheesecake. If your cheesecake doesn’t wobble in the center, it means it has been over-baked, and most likely will crack. Hence pay extra attention when baking.
  • Cool it in the oven with the door slightly cracked for one hour.

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, let the cheesecake be completely cooled and refrigerated as per recipe instructions. Only when you have a cold cheesecake on hands, you can start fixing the cracks. This technique will work on small to medium cracks. If the crack is too dip, 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) small offset spatula 2) hot water 3) kitchen towel.
  • Now into fixing it: use the spatula dipped into hot water (or you can use your fingers, wet them in hot water first) to gently push and press down in the area of the crack and spread to fill it in 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.
  • You can add a thin layer of sour cream topping if the cracks are small.
  • You can add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.

Cheesecake Factory Original Cheesecake Copycat Recipe

How do I know when a cheesecake is done baking?

Gently shake the cake, 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.

How to remove a cheesecake from the springform pan?

  • Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
  • Also, unbuckle the spring form pan and remove the circular band only after the cheesecake has been properly chilled and becomes cold.
  • Similarly, to transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.

Cheesecake Factory Original Cheesecake Copycat Recipe

How to slice a cheesecake?

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake.
  • Then, wipe the knife clean and run it under hot water before making another cut.
  • An easy, mess-free way 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.

How to freeze a cheesecake:

  • Preferably, freeze the cheesecake BEFORE you top it with sour cream.
  • First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
  • Then, wrap it tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
  • You can also wrap and freeze individual slices.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.
  • Thaw overnight in the fridge one day before serving.

Save Recipe
5 from 43 reviews
Cheesecake Factory Original Cheesecake Copycat Recipe
Author: Catalina Castravet Serves: 12 slices
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

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

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

  1. Finely chop the nuts or add the to a food processor.
  2. Add all the ingredients to a large bowl and stir until well combined.
  3. 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.
  4. Refrigerate for at least 20 minutes.

Cheesecake Filling:

  1. Make sure all the ingredients are at room temperature before your begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
  3. Add the sugar a little at a time and continue beating until well combined and creamy.
  4. Add the eggs one at a time and beat after each addition until well combined.
  5. Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.

  6. Add vanilla extract.
  7. Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
  8. Pour cheesecake batter into the prepared springform pan.

Bake:

  1. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
  2. Bake in the preheated oven for one hour and 15 minutes.
  3. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.

  4. Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.

Chill:

  1. After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
  2. In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed.

  3. Spread the topping over the cool cheesecake using an offset spatula.
  4. Transfer to the refrigerator and chill for 24 hours.
0 Calories: 582 Carbohydrates: 62 Protein: 15 Fat: 30 Saturated Fat: 16 Cholesterol: 155 Sodium: 658 Potassium: 509 Fiber: 0 Sugar: 48 Vitamin A: 970 Vitamin C: 0.7 Calcium: 302 Iron: 1.1
Save Recipe

Cheesecake Factory Original Cheesecake Copycat Recipe so you can make it at home anytime you crave it. This is a luxurious and creamy cheesecake with a graham crust and sour cream topping.

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Comments

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The Novice

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!

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Angie

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.

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Lynsey

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!

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Demeter

Such a great copycat! So happy to not have to go out for this now!

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Dina Demarest

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

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Denay DeGuzman

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.

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Marysa

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!

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Lisa Marie Heath

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

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Melanie Bauer

Oh my gosh, this look so insanely delicious! Adding to my list of must makes!

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Abeer

I love Copycat recipes! And this one is my favorite! This cheesecake is so creamy!

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its very rich and creamy! yum!

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robin rue

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

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Exactly!!! Making it at home its so much cheaper!

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Candy

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. 

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OMG we are so much alike lol

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Cezara

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!!!

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I am happy that you find the tips helpful!

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Glenda Cates

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.

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Their cheesecakes are so good!

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Ada

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 ! 

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You will love this homemade version!

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Terri Steffes

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!

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haha same here :)

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Ruth I

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.

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Follow all the tips and don't be afraid!

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Jeanette

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.

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Heather McMechan

This reminds me of the classic cheesecake recipe my grandmother used to make.

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aren't those the best?

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Teresa

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!

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Tasheena

Yummy! This cheesecake looks delicious. I can't wait to make it for my next family gathering. 

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Your family will love it!

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Alli Smith

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!

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I hope you give it a try!

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Sarah Bailey

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!

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Shoshana Sue

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

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Yona Williams

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.

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Shannan P

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

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Cindy Gordon

Oh that looks delicious. I love how white they get; that's how you know they're perfect.

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Ty @ TravelTasTily

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!

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Dana

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!!!

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KIM CROISANT

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!!

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lol

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Ashley

Wow this looks amazing! I could be in trouble making something like this lol

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Amee

Oh my cheesecake is my weakness and that looks so good! I'm definitely making this recipe.

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Anosa Malanga

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.

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Dee

This looks better than what is served at the restaurant!

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Bohemian Babushka

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

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Bethel C Esmillarin

Your tips on how to make good cheesecakes are the win for me ?and your flat lays are slaaaaaay

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Lynndee

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

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Erin | Dinners,Dishes and Dessert

Craving for this! Love the flavor of it!

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Laura

Yum! Looks so good. My family will surely love this cheesecake.

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Yuri

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!!!

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I am happy that you found it helpful!

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Anna

This is probably the best cheesecake I had. It turned out really cute and delicious, and with no cracks!

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I am so happy that you liked it!

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Lin

This is top notch. I made it today and its just amazing!!! 

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Happy that you liked it!

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Dana Collins

Love your recipe, explanations tips and photos!  What size springform pan do you use? 

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Thank you, I use a 10 1/2 inch.

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Donna

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.

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such a great tip!

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David Keiper

I am wondering what slize springform pan You use? 

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

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Shannon

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!

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Happy birthday to him and I hope he likes it :)

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Martha McLure

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!!!

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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.

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Jennifer

Can this be modified to become a chocolate cheesecake instead??

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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.

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Christina Dietrich

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.

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Happy that it was a success, thank you for the feedback!

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Laurie

This recipe uses 8 pkgs cream cheese ?

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6 packages, please read carefully

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Nina

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?

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Amanda

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!

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Sandy

Great recipe i tried this cheesecake this week and its amazing, i love cheesecakes and this one is def. a keeper!

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So happy that you loved it!

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MG

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.

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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!

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Ryan

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!!

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I would reduce the cream cheese, maybe one less package, to make sure it won't over flow.

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Stacie

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.

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Vivian

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!

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I am very happy that you loved it :) I love the caramel addition!

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Connie

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.

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Brianne

We LOVE Cheesecake Factory! This is a great copycat recipe, though we'd still visit there on occasion ?

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Lisa aka Flabby Fashionista

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

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Claudia Krusch

I love how it looks! Can't wait to try your recipe! Such a perfect option for holiday meals!

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It is great, I hope you like it!

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Anne Marie

I'm so glad you posted this! Cheese cake seemed intimidating at first, but your recipe is a keeper.

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KrystL

We don’t have a Cheesecake Factory nearby so this  would be so good to make my own. 

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Amy

This recipe looks so amazing!! I love Cheesecake Factory Cheesecake and know I would LOVE this!!

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Dawn Nieves

Oh my yum!! This looks absolutely amazing. I love cheesecake so I'll be trying this recipe very soon.

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Jennifer

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

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Reesa Lewandowski

This sounds like something I might just need to make for Christmas! LOVE Cheesecake Factory's Original Cheesecake, it's what I always order! 

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I order that one too a lot!

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Barry Phillips

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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Amanda

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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Carol B

Absolutely delicious!

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Ariana

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!

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Miranda

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

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Maria

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!

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Trisha

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?

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

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Paula

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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yes, two separate steps :) there is a sour cream topping as well

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Feodora

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!

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Sandy

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!

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Igor

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

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Missey

Can I make this in to mini cheesecakes and if so what would the cooking time be?

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Missey

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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yes, about 30 minutes, depends how small are you making them.

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Angela Wadsworth

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

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so happy that you loved it!

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Heather Baker

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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Yes, cut down the baking time and look when the cheesecake is settled.

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Theresa Brandon

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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This is a LARGE cheesecake and tall :)

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Manal

I only have 10 inch springform pan do i have to adjust anything??? This looks delicious 

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no, you don't have to adjust anything.

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Lori

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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Yes!! You can make half :)

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MingDynasy

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 :)

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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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Cynthia Dunning-Lazaroff

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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just replace the nuts with graham cracker crumbs and everything else stays the same.

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Chelsey

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!

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Thank Chelsey, and I am glad you have enjoyed this recipe and the cake!

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