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Copycat Cheesecake Factory Original Cheesecake Recipe

This Copycat Cheesecake Factory Original Cheesecake Recipe is rich, creamy, and irresistibly delicious—perfect for impressing friends and family at any gathering!
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Copycat, Creamy, Original Cheesecake Factory, Rich
Servings: 12 servings

Ingredients

For the Crust:

  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped almonds
  • 1/4 cup finely chopped walnuts
  • 3/4 cup finely chopped vanilla wafers
  • 2 tablespoons melted butter

For the Filling:

  • 1 1/2 pounds cream cheese
  • 1 1/3 cups sugar
  • 5 eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice

Instructions

Prepare the Crust

  • In a mixing bowl, combine the finely chopped pecans, almonds, walnuts, and vanilla wafers. Pour in the melted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan, ensuring an even layer.

Pre-bake the Crust

  • Preheat your oven to 325°F (160°C). Bake the crust for about 10 minutes or until it’s lightly golden. Remove from the oven and allow it to cool while you prepare the filling.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the sugar, mixing well after each addition.
  • Add the eggs one at a time, mixing just until incorporated. Avoid overmixing at this stage to keep your cheesecake light and fluffy.
  • Gently fold in the sour cream, flour, vanilla extract, and lemon juice until everything is well combined and smooth.

Bake and Chill

  • Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 1 hour, or until the center is set but still slightly jiggly.
  • Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about an hour. This helps prevent cracking. After that, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • Oven

Notes

  • To prevent cracking, avoid opening the oven door during baking and cool the cheesecake gradually.
  • You can substitute ingredients to make the cheesecake allergy-friendly, such as using gluten-free cookies or dairy-free cream cheese.
  • Chilling the cheesecake overnight enhances flavor and texture.