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Cheesecake Factory Cheesecake

A delightful copycat of the famous Cheesecake Factory cheesecake that is rich and creamy, with a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter melted
Filling
  • 4 8 oz packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Oven

Method
 

  1. Preheat your oven to 325°F (160°C) and grease the sides of a 9-inch springform pan.
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of the springform pan.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  4. Gradually mix in the sugar and vanilla extract until fully incorporated.
  5. Add the eggs one at a time, mixing gently after each addition.
  6. Gently fold in the sour cream and flour until just combined.
  7. Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for about 1 hour or until the center is set but still slightly jiggly.
  9. Let the cheesecake cool slowly in the oven with the door ajar to prevent cracking.

Notes

This cheesecake pairs beautifully with fresh berries, chocolate ganache, caramel drizzle, or whipped cream.