Cheesecake Factory Cheesecake Recipe

Name: Cheesecake Factory Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 1/4 cup finely chopped pecans; 1/4 cup finely chopped almonds; 1/4 cup finely chopped walnuts; 3/4 cup finely chopped vanilla wafer; 2 tablespoons melted butter; Filling; 1 1/2 lbs cream cheese; 1 1/3 cups sugar; 5 large eggs; 16 ounces sour cream; 1/4 cup flour; 2 teaspoons vanilla extract; 2 teaspoons lemon juice

Servings: persons

crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafer
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

1
["Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2"" up the sides of the pan, set aside.", "Cheesecake: All above ingredients should be at room temperature before your begin.", "Start by beating the cream cheese until light and fluffy.", "Keep the mixer on a low setting throughout the beating and mixing process.", "Add the sugar a little at a time and continue beating until creamy.", "Add one egg at a time and beat after each egg.", "When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.", "Add the sour cream last and beat well.", "Pour cream cheese into the spring pan.", "Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.", "When time is up, turn oven off, prop open oven door and leave in oven for one hour.", "After one hour, remove from oven.", "Let cool enough before the cheesecake is put into the refrigerator for 24 hours.", "A cheesecake should season.", "The wait is worth it.", "The flavor ripens and becomes enriched."]

1599

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: crust, 1/4 cup finely chopped pecans, 1/4 cup finely chopped almonds, 1/4 cup finely chopped walnuts, and more.

Yes, Cheesecake Factory Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake Factory Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions