Better Than Cheesecake Factory Cheesecake
Indulge in the ultimate dessert experience with this "Better Than Cheesecake Factory Cheesecake" recipe, a rich and creamy masterpiece that’s guaranteed to impress. Featuring a buttery graham cracker crust and a luscious cream cheese filling, this homemade cheesecake is delightfully smooth with just the right hint of tang from sour cream and vanilla. Baked to velvety perfection in a water bath, it boasts a flawless texture that rivals any restaurant-worthy treat. With simple, easy-to-follow steps and a few pantry staples, this decadent cheesecake is perfect for celebrations, dinner parties, or whenever you crave a slice of indulgence. Achieve professional results right from your kitchen and treat yourself to a dessert that's truly better than the Cheesecake Factory, all while ensuring there’s not a crack in sight.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, room temperature
- 1.5 cups granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 eggs, large
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the 1.5 cups of granulated sugar and continue beating until well combined and fluffy.
Reduce the mixer speed to low, then add the sour cream and vanilla extract. Mix until just combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
Sprinkle in the flour and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a spatula to ensure the batter is uniform and lump-free.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.
Carefully place the roasting pan in the preheated oven and bake for 70-75 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
Remove the cheesecake from the roasting pan and carefully peel away the foil. Let it cool to room temperature on a wire rack.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
When ready to serve, run a thin knife around the edge of the cheesecake to release it from the pan. Remove the sides of the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 507.9 g | 185% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 366.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 640 mg | 14% | |
*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.
