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Homemade Cheesecake Factory Original Cheesecake
Laura

Homemade Cheesecake Factory Original Cheesecake

Rich, creamy cheesecake with graham cracker crust and tangy sour cream topping that tastes just like the restaurant original.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
chilling time 6 minutes
Total Time 8 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs about 12 whole crackers
  • 0.25 cup unsalted butter melted
  • 2 tablespoons granulated sugar for crust
  • 0.25 teaspoon ground cinnamon
  • 32 oz full-fat cream cheese 4 packages, room temperature
  • 1 cup granulated sugar for filling
  • 0.25 cup brown sugar packed
  • 4 large eggs room temperature
  • 0.75 cup full-fat sour cream room temperature
  • 2 teaspoons vanilla extract pure
  • 3 tablespoons all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup sour cream for topping, room temperature
  • 2 tablespoons sugar for topping
  • 1 teaspoon vanilla extract for topping

Equipment

  • 9-inch springform pan
  • heavy-duty aluminum foil
  • Large roasting pan
  • electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
  2. Mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon. Press into pan bottom and sides.
  3. Bake crust for 10 minutes until golden. Cool completely on wire rack. Reduce oven to 300°F.
  4. Beat cream cheese on low speed until smooth, about 2 minutes. Add 1 cup sugar and brown sugar, beat until incorporated.
  5. Add eggs one at a time, mixing on low after each. Beat in ¾ cup sour cream, 2 teaspoons vanilla, flour, and salt.
  6. Pour filling into cooled crust. Place springform pan in roasting pan and fill with hot water halfway up the sides.
  7. Bake 75-85 minutes until edges set but center jiggles slightly. Turn off oven, crack door, cool 1 hour in oven.
  8. Remove from oven, run knife around edge, cool completely. Refrigerate at least 6 hours or overnight.
  9. Mix ½ cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Spread over cooled cheesecake. Chill 1 hour before serving.

Notes

  • All ingredients must be at room temperature for smooth, lump-free batter
  • Always mix on low speed to prevent air incorporation and cracking
  • Water bath is essential for preventing cracks and ensuring even cooking
  • Cheesecake continues to set as it cools - center should still jiggle when removed from oven
  • For clean slices, dip knife in hot water and wipe dry between cuts