The Cheesecake Factory Original Cheesecake Recipe

why make this recipe

The Cheesecake Factory Original Cheesecake is a classic dessert loved by many. It’s creamy, delicious, and has a perfect balance of sweetness. Making this cheesecake at home allows you to enjoy a famous restaurant favorite without having to go out. Plus, it’s a great treat for gatherings, parties, or just a cozy night in.

how to make The Cheesecake Factory Original Cheesecake

Ingredients:

• 1 ½ cups Graham Cracker Crumbs
• ¼ teaspoon Ground Cinnamon
• ⅓ cup Unsalted Butter (or margarine, melted)
• 4 (8-ounces) Cream Cheese (softened)
• 1 ¼ cups Granulated Sugar
• ½ cup Sour Cream
• 2 teaspoons Vanilla Extract
• 5 Large Eggs
• ½ cup Sour Cream
• 2 teaspoons Granulated sugar

Directions:
The very first step is to preheat the oven to 475°F. Meanwhile, take a pan, fill it with water, and place it inside the oven. I prefer making the crust while the oven is heated. For this, I start by mixing graham cracker crumbs and cinnamon in a medium bowl. After this, I go on and add some butter and combine it nicely.

Now, you should take a springform pan and press the crumb mixture into the bottom. Don’t forget to line it with parchment paper before adding the crumbs. Let the crumb mixture freeze in the refrigerator.

To make the filling, beat the cream cheese using a sturdy mixer. Make sure to add sugar, sour cream, and vanilla to the cream cheese. You want a soft and smooth creamy texture.

In another medium bowl, beat some eggs, and then add the beaten eggs into the cream cheese mixture.

It’s time to bring the crust from the refrigerator and add the prepared filling on top slowly. Now, you need to follow the water bath process. Place the cheesecake into the preheated water bath.

Bake the cheesecake at 350°F for about 12 minutes. Then lower the temperature and let it bake for another hour until the top turns a little brown.

While the cheesecake is baking, prepare the topping. Mix sour cream and sugar. Take the cheesecake out and let it cool down before pouring the topping.

Cover the cheesecake and place it in the refrigerator. Make sure that you let the cheesecake chill for at least 4 to 6 hours. Enjoy your favorite Original Cheesecake from The Cheesecake Factory.

how to serve The Cheesecake Factory Original Cheesecake

You can serve the cheesecake plain or add your favorite toppings like fresh fruits, chocolate sauce, or caramel drizzle. Slice it into wedges for easy serving, and enjoy with a cup of coffee or tea.

how to store The Cheesecake Factory Original Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for about 5 to 7 days. You can also freeze the cheesecake for later enjoyment; just ensure it is well-wrapped to avoid freezer burn.

tips to make The Cheesecake Factory Original Cheesecake

1. Make sure your cream cheese is at room temperature for easier mixing.
2. Don’t skip the water bath; it helps to keep the cheesecake moist.
3. Let the cheesecake cool completely before refrigerating to avoid a soggy crust.

variation (if any)

For a different flavor, you can add lemon zest, chocolate chips, or even a swirl of fruit puree to the filling. You could also experiment with flavored cream cheese or use Oreo crumbs for the crust.

FAQs

1. Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture might be slightly different.

2. How do I know when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will continue to firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, and it actually tastes better after it has set in the fridge.

The Cheesecake Factory Original Cheesecake

A classic creamy cheesecake with a delicious graham cracker crust, perfect for gatherings and special occasions.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups Graham Cracker Crumbs
• 0.25 teaspoon Ground Cinnamon
• 0.33 cup Unsalted Butter (or margarine, melted)

For the filling

• 4 ounces Cream Cheese (softened)
• 1.25 cups Granulated Sugar
• 0.5 cup Sour Cream Plus additional for topping
• 2 teaspoons Vanilla Extract
• 5 Large Eggs
• 2 teaspoons Granulated Sugar For topping

Method

 

Preparation

1. Preheat the oven to 475°F (245°C). Place a pan filled with water inside the oven.
2. In a medium bowl, mix the graham cracker crumbs and cinnamon. Add the melted butter and combine.
3. Press the crumb mixture into the bottom of a springform pan lined with parchment paper. Refrigerate.

Filling

1. In a bowl, beat the softened cream cheese with a mixer until smooth.
2. Add in the granulated sugar, sour cream, and vanilla extract, mixing until creamy.
3. In another bowl, beat the eggs, then gradually mix them into the cream cheese mixture.

Assembly and Baking

1. Pour the filling mixture over the crust in the springform pan.
2. Place the cheesecake in the preheated water bath and bake at 350°F (175°C) for 12 minutes.
3. Lower the oven temperature and continue to bake for another hour until the top is slightly brown.
4. Meanwhile, mix the additional sour cream with sugar for the topping.
5. Allow the cheesecake to cool before spreading the sour cream topping over it.

Chilling

1. Cover the cheesecake and refrigerate for at least 4 to 6 hours before serving.

Notes

Ensure cream cheese is at room temperature for easier mixing. Let the cheesecake cool completely before refrigerating. Don't skip the water bath for a moist cheesecake.