Classic 'Cheesecake Factory' Copycat Recipe

There are few things as awesome in life as a perfectly made cheesecake. Now not that this particular version is 'perfect' but it is a fine example of a very good class cheesecake. Please try not to eat too much as this delicious bit of dessert is very capable of giving you a classic stomach ache.

Ingredients --


1 1/2 cups graham cracker crumbs

1/4 teaspoon ground cinnamon

1/3 cup melted margarine


4 none (8 oz.) packages cream cheese, softened

1 1/4 cups sugar

1/2 cup sour cream

2 teaspoons vanilla extract

5 none large eggs


1/2 cup sour cream

2 teaspoons sugar

Directions --

Preheat oven to 475F. Place a large pan filled with 1/2 inch water in oven.

Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

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