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.
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Recipe Information
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
Instructions
Preheat the oven to 325°F (160°C).
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.
Press the crust mixture evenly into the bottom of a 9-inch springform pan and slightly up the sides. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 1 1/4 cups of granulated sugar to the cream cheese and beat until fully incorporated.
Mix in the sour cream, heavy whipping cream, and vanilla extract. Blend until smooth.
Add the eggs one at a time, mixing on low speed after each addition to avoid over-mixing.
Sift in the flour and gently fold it into the batter until just combined.
Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
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.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to gradually cool.
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.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Release the cheesecake from the springform pan, slice, and serve. Optionally, top with fresh fruit, whipped cream, or a berry compote.
Nutrition Facts
Calories |
6895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.0 g | 623% | |
| Saturated Fat | 280.7 g | 1404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2267 mg | 756% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 535.6 g | 195% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 376.6 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1342 mg | 103% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1676 mg | 36% | |
*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.
