Cheesecake Factory Cheesecake

Indulge in the rich, creamy decadence of this Cheesecake Factory-inspired cheesecake recipe, perfected for your kitchen! Featuring a buttery graham cracker crust and a velvety cream cheese filling, this dessert is a showstopper for any occasion. With hints of vanilla and the luxurious blend of sour cream and heavy whipping cream, every bite delivers a melt-in-your-mouth experience that rivals your favorite restaurant dessert. The cheesecake is baked to golden perfection, then slowly cooled to ensure a flawless, crack-free finish. Serve it plain or elevate it with toppings like fresh fruit, whipped cream, or a drizzle of berry compote for an irresistible treat. Prepare this crowd-pleasing classic in just 30 minutes of hands-on time; it’s the ultimate dessert for holidays, dinner parties, or a sweet indulgence at home.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 32 ounces cream cheese, softened
• 1.25 cups granulated sugar (for filling)
• 0.5 cup sour cream
• 0.5 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 5 large eggs
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Prepare the crust by mixing graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a bowl until the mixture resembles wet sand.

Step 3

Press the crust mixture evenly into the bottom of a 9-inch springform pan and slightly up the sides. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Step 5

Add 1 1/4 cups of granulated sugar to the cream cheese and beat until fully incorporated.

Step 6

Mix in the sour cream, heavy whipping cream, and vanilla extract. Blend until smooth.

Step 7

Add the eggs one at a time, mixing on low speed after each addition to avoid over-mixing.

Step 8

Sift in the flour and gently fold it into the batter until just combined.

Step 9

Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.

Step 10

Place the springform pan on a baking sheet and bake in the preheated oven for 75-90 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to gradually cool.

Step 12

Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Let it cool to room temperature.

Step 13

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

Step 14

Release the cheesecake from the springform pan, slice, and serve. Optionally, top with fresh fruit, whipped cream, or a berry compote.

Nutrition Facts

Serving size	(2006.0g)

Amount per serving	% Daily Value*
Calories	6895.2

Total Fat 486.0g	0%
Saturated Fat 280.7g	0%
Polyunsaturated Fat g
Cholesterol 2266.9mg	0%
Sodium 4866.4mg	0%
Total Carbohydrate 535.6g	0%
Dietary Fiber 6.4g	0%
Total Sugars 376.6g
Protein 111.3g	0%

Vitamin D 205IU	0%
Calcium 1341.7mg	0%
Iron 17.0mg	0%
Potassium 1675.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 6.4%

Carbs: 30.8%