Copycat Cheesecake Factory Cheesecake

If you’re anything like me, you’ve made many drives to The Cheesecake Factory—not to dine in but to get in line for a slice of cheesecake from the pastry case to take home. Since there are dozens of enticing options to choose from, it can be tough to pick a single flavor. Usually I go with Oreo Dream Extreme or Toasted Marshmallow S’mores Galore.

But sometimes I want something simple and classic—no frills needed—and a slice of the original cheesecake is just the ticket. Rich and creamy, the original cheesecake recipe comes close to perfect, which is why we created a copycat version to make at home. Here we share our copycat Cheesecake Factory cheesecake recipe and provide all our best cheesecake tips along the way.

Ingredients for Copycat Cheesecake Factory Cheesecake

• Graham cracker crumbs: Turning graham crackers into crumbs is easy—just process them in a food processor or blender. In lieu of a machine, enclose the grahams in a heavy-duty zip-top bag and roll a rolling pin back and forth over the bag until the crackers have turned into fine crumbs.
• Sugar: Granulated sugar sweetens all three components of this cheesecake: the crust, the cheesecake and the sour cream topping. As you’re building your grocery list, make sure you have 2-1/4 cups total of sugar for this recipe.
• Butter: Melt one stick of butter, then let it cool slightly. For a deeper, richer, nuttier-tasting crust, opt for browned butter instead.
• Cream cheese: Soften the cream cheese before beating with the mixer so no lumps hold in the cheesecake batter. Using cold ingredients is one of the most common cheesecake mistakes, resulting in a lumpy cheesecake that will most likely crack from overbeating.
• Sour cream: Tangy sour cream offsets cream cheese’s one-note richness, offering complexity without taking away the creamy texture we love in a cheesecake. Make sure the sour cream is at room temp too!
• Vanilla extract: Vanilla recipes are anything but boring, but this star ingredient needs to shine. That’s why we spring for the best vanilla extract or vanilla paste.
• Eggs: Just as with the cream cheese and sour cream, this cold ingredient needs to be at room temperature. Take the four eggs out of the fridge 30 minutes before starting the recipe. Egg-averse? Our clever egg replacements for baking include an unexpected egg alternative for cheesecakes, starting with a can of chickpeas.

Directions

Step 1: Make the graham cracker crust

Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs and the sugar, and stir in the melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch springform pan.

Place the springform pan on a baking sheet, and bake the crust until lightly browned, 18 to 22 minutes. Cool at room temperature on a wire rack.

Editor’s Tip: A 1/4 measuring cup is my favorite tool to evenly press the graham cracker crust into the springform pan. Also, try not to pack the crust into the pan or it will be impossible to cut through later. Just lightly press it.

Step 2: Prepare the cheesecake filling

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, sour cream, sugar and vanilla together until smooth. Then, add the eggs and beat on low speed just until combined.

Editor’s Tip: It’s important not to overbeat the filling; doing so can lead to cracks in the cheesecake later.

Step 3: Pour the filling into the crust

Pour the cheesecake batter into the crust. Place the springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Securely wrap the foil around the pan so it’s covering the bottom and sides. This will prevent the water bath from leaking into the cheesecake.

Step 4: Create the water bath

Place the foil-wrapped springform pan with the unbaked cheesecake in a larger baking pan, and add 1 inch hot water to the larger pan to create the water bath.

Editor’s Tip: The water bath helps create extra moisture in the oven, which is crucial for cheesecake.

Step 5: Bake the cheesecake

Bake the cheesecake until the center is just set and the top appears dull, about 1 hour and 30 minutes. Remove the springform pan from the water bath, and let the cheesecake stand in the springform pan for five minutes on a wire rack. Don’t turn the oven off just yet!

Test Kitchen Tip: Instead of using a toothpick to test for doneness as you would for cake or brownies, do the wobble test.

Step 6: Mix the sour cream topping

In a small bowl, mix the sour cream and sugar. When combined, spread it over the top of the cheesecake. Bake the cheesecake five minutes longer without the water bath. Pull it out of the oven and let it cool for 10 minutes on a wire rack.

Step 7: Cool and refrigerate the cheesecake

Run a knife along the inside perimeter of the springform pan to loosen the cheesecake from the sides. Remove the foil from around the springform pan. Cool the cheesecake for one hour longer at room temperature on a wire rack.

Refrigerate the cheesecake overnight, covering the cheesecake once it is completely cooled. When you’re ready to serve, remove the cover and the rim from the pan. Slice and enjoy!

SARAH TRAMONTE FOR TASTE OF HOME

Recipe Variations

• Decorate with a different topping: Feel free to replace the sour cream topping with a sweetened whipped cream, a blueberry or strawberry sauce, fresh berries, a bright lemon curd, a homemade salted caramel sauce, a pool of dulce de leche or crumbled cookies. If you’re looking for a more flavorful cheesecake in general, try one of our Cheesecake Factory copycat cheesecake recipes.
• Change the crust: Tired of the traditional graham cracker crust? Try one of these crumb crust ingredients for a whole new experience. Oreos create a cookies and cream flavor, and Nilla wafers have a delightful vanilla scent. Gingersnaps are perfect for the wintertime, and even cereal and crushed ice cream cones offer an unexpected twist.
• Swirl in a jam or spread: Just before the cheesecake goes into the oven, dollop jam on top and swirl it into the batter using a butter knife. The swirls look so pretty, and a fruit flavor is baked right in. Similarly, you could swirl slightly warmed Nutella or Biscoff spread into the top of the cheesecake.

How to Store Copycat Cheesecake Factory Cheesecake

Store the copycat Cheesecake Factory cheesecake in an airtight container or wrap it well in storage wrap. Either way works—just never place the cheesecake uncovered in the fridge once it’s chilled or it might absorb lingering fridge smells! The cheesecake can be refrigerated for up to four days.

Can you freeze Cheesecake Factory copycat cheesecake recipes?

Yes, you can freeze this cheesecake. Wrap the cheesecake tightly in a few layers of storage wrap, or place wrapped slices in an airtight container. The cheesecake can last up to three months in the freezer. Let it thaw overnight in the fridge when you’re ready to enjoy it again.

Copycat Cheesecake Factory Cheesecake Tips

SARAH TRAMONTE FOR TASTE OF HOME

How can you make sure your copycat Cheesecake Factory cheesecake is creamy and lump-free?

It’s especially important to make sure that the cream cheese is fully softened and that the sour cream and eggs are at room temperature before you begin mixing them together to make the filling. If any of the ingredients are cold, you run the risk of creating lumps in the cream cheese, which is the opposite of what you’re looking for when it comes to creamy bites of Cheesecake Factory copycat cheesecake recipes.

How can you prevent your cheesecake from cracking?

While room-temperature ingredients lend themselves to a creamy cheesecake, they also help make sure your cheesecake doesn’t crack. Cold ingredients take longer to beat and incorporate into the filling, which means you’ll probably overbeat the mixture, which is the culprit behind cracks.

Another reason for a cracked cheesecake is skipping the water bath. Water baths create humidity in an otherwise dry oven. This humidity prevents the cheesecake from drying out because a dry cheesecake will crack.

How can you fix a cracked cheesecake?

If you do end up with a crack, don’t fret! Remember that you can always use a topping to cover it right up. However, if you still want to fix it, there is something you can do. Josh Rink, a Taste of Home food stylist, provides a way to repair a cracked cheesecake:

Wash your hands, and press the cheesecake together with your finger to fill the crack. Do this before you refrigerate the cheesecake but after it has fully cooled out of the oven. Next, grab an offset spatula and dip it in hot water (but not too hot or you’ll melt the cheesecake with the residual heat). Completely dry the spatula and smooth the top over where the crack used to be.

Luckily, this cheesecake is going to be covered with the sour cream topping anyway. No one will know the difference!