Cheesecake Factory Original Cheesecake Copycat [Video]

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

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

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

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

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

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

Why you will love this recipe classic cheesecake recipe

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

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

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

Special items:

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

The ingredients for Cheesecake Factory original cheesecake copycat

For the crust:

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

For the filling:

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

Topping:

• Sour cream – There are only two ingredients, and this is the main one. Do not use low-fat, fat-free, or sugar-free.
• Sugar – You need granulated white sugar for the other ingredient for the perfect sweetness and texture.

How do you make Cheesecake Factory Original Cheesecake Copycat Recipe?

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

Expert tip

How to prevent cracks in a cheesecake

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

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

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

Recipe variations and add-ins:

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

Serving suggestions:

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

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

Frequently Asked Questions

How to fix a cracked cheesecake?

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

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

Why is my cheesecake runny?

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

What are the most popular cheesecakes at Cheesecake Factory?

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

How to bake the cheesecake in a water bath?

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

How do I know when my Cheesecake is done baking?

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

How to store:

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

More cheesecake recipes:

Recipe tips:

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