Craving The Cheesecake Factory’s original cheesecake? You’re in the right place! Today, I’m excited to share a copycat recipe that brings the iconic dessert straight to your kitchen. Perfect for special occasions or satisfying your sweet tooth, this cheesecake is creamy, rich, and absolutely divine. Plus, it’s easier to make than you might think!
Why You’ll Love This Recipe
- A perfect copycat of The Cheesecake Factory’s original cheesecake
- Creamy, smooth texture with a buttery graham cracker crust
- Easy to follow steps for a stress-free baking experience
- Perfect for beginners or experienced bakers alike
- Customizable with your favorite toppings
Ingredients
Here’s what you’ll need to make this iconic dessert:
- Cooking spray
- 18 graham crackers (2 sleeves), finely crushed
- 6 tbsp. sugar
- 12 tbsp. (1 ½ sticks) butter, melted
- 4 (8 oz.) blocks of cream cheese, softened to room temperature
- 1 c. sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 3/4 c. sour cream
- 2 tbsp. all-purpose flour
- 1/4 tsp. kosher salt
- 1 lb. strawberries, hulled
- 1 tsp. cornstarch
- 1/4 c. cold water
- 1/4 c. sugar
- Juice of half a lemon
- Whipped cream, for serving
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process:
- Preheat and Prep: Preheat your oven to 325°F. Lightly spray a 9-inch springform pan with cooking spray.
- Crust: In a medium bowl, mix the crushed graham crackers, 6 tbsp. sugar, and melted butter until well combined. Press the mixture into the prepared pan, making sure to evenly cover the bottom and sides. Bake for 10-12 minutes, then let cool completely.
- Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, beating until combined. Beat in the eggs one at a time, followed by the vanilla extract.
- Enhancements: Stir in the sour cream, flour, and kosher salt until well combined.
- Bake: Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking!
- Cool: Let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, cool completely on a wire rack.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Pro Tips for Making the Recipe
- Ensure all ingredients are at room temperature for a smooth batter.
- Avoid overmixing to prevent cracks.
- Use high-quality cream cheese for the best flavor.
- Let the cheesecake cool slowly to prevent cracking.
How to Serve
Slice the cheesecake and serve with fresh strawberries or your favorite topping. A dollop of whipped cream adds a nice finishing touch!
Make Ahead and Storage
The cheesecake can be made up to 2 days in advance. Store it in the refrigerator, tightly covered. Freeze for up to 2 months if desired.
Enjoy your homemade Copycat Cheesecake Factory Original Cheesecake!
Copycat Cheesecake Factory Original Cheesecake
Ingredients
- Cooking spray
- 18 crackers graham crackers finely crushed
- 6 tbsp sugar
- 12 tbsp butter melted
- 4 blocks cream cheese softened to room temperature
- 1 c. sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3/4 c. sour cream
- 2 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1 lb strawberries hulled
- 1 tsp cornstarch
- 1/4 c. cold water
- 1/4 c. sugar
- half a lemon juice
- Whipped cream for serving
Instructions
- Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan with cooking spray.
- Mix crushed graham crackers with sugar and melted butter, press into pan. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, flour, and salt. Mix until combined.
- Pour filling over crust. Bake for 50-60 minutes until edges are set and center is slightly jiggly.
- Let cool in oven with door ajar for 1 hour, then refrigerate for 4 hours or overnight.
- Top with fresh strawberries and serve with whipped cream.
