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Cheesecake Factory Original Cheesecake Copycat Recipe

Cheesecake Factory Original Cheesecake Copycat Recipe

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


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


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


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

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 your begin.
  • 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.
  • 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 fully combined. 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 springform pan.


  • Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
  • Bake in the preheated oven for one hour and 15 minutes.
  • Try not to open the door to the oven. At the 60-minute mark check on the cheesecake 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 and prop open the oven door and leave the cake to cool in the oven for one hour.


  • 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.
  • 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.
  • Spread the topping over the cool cheesecake using an offset spatula.
  • Transfer to the refrigerator and chill for 24 hours.



Serving: 0g | Calories: 582kcal | Carbohydrates: 62g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 658mg | Potassium: 509mg | Fiber: 0g | Sugar: 48g | Vitamin A: 970IU | Vitamin C: 0.7mg | Calcium: 302mg | Iron: 1.1mg