Cheesecake from the Cheesecake Factory is such a beloved and popular recipe that tens of thousands of desert lovers search for the secret recipe online each and every month. The Cheesecake Factory, naturally, is reluctant to share such a coveted piece of recipe information with the general public.
Fortunately, we’ve tracked down the secret recipe for Cheesecake Factory cheesecake. Please feel free to copy and use it to your culinary heart’s content!
For the Crust, You’ll Need:
1/3 cup melted margarine
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
For the Filling Use:
½ cup sour cream
2 teaspoons vanilla extract
4 8-ounce pkgs. cream cheese
1 ¼ cups granulated sugar
Ingredients for the Topping:
½ cup sour cream
2 teaspoons granulated sugar
Canned whipped cream (optional)
1. Begin by preheating the oven to 475 degrees. Then, place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. With an electric mixer, combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Go ahead and take the crust out of the freezer and pour the filling into it.
5. With extreme care, place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. Once the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Yields about 12 servings.
Now, enjoy your sumptuous desert creation, and be sure to drop us a line in the comment box if you really enjoyed what you baked.