Nothing compares to the rich, velvety decadence of a perfect slice of cheesecake, and honestly, no one does it better than the Cheesecake Factory! But when a single slice costs up to $12, creating this restaurant masterpiece at home becomes irresistibly appealing. This copycat recipe delivers the same super creamy, dense texture and incredible flavor that made the original famous, complete with that signature nutty crust combining pecans, almonds, walnuts, and vanilla wafers.
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Table of Contents
Why This Cheesecake Factory Recipe Works
The secret to this exceptional cheesecake is its perfect balance of richness and texture. The multi-nut crust provides complex flavors and a satisfying crunch that complements the silky filling beautifully. Five whole eggs create the signature dense yet creamy consistency, while generous sour cream adds tangy richness. The combination of vanilla and fresh lemon juice brightens the flavor profile, preventing the richness from overwhelming.
What Makes Cheesecake Factory Cheesecake So Special
The Cheesecake Factory’s original cheesecake stands apart because of its distinctive crust and ultra-creamy filling. Unlike typical graham cracker crusts, this version combines three different nuts with vanilla wafers, creating deeper flavor complexity and superior texture. The filling achieves its legendary creaminess through careful technique, proper ratios, and the essential water bath baking method that ensures even cooking without cracking.
Essential Equipment for Perfect Cheesecake
Must-Have Tools:
- 10-inch springform pan (non-negotiable for best results)
- Large roasting pan for water bath
- Stand mixer or hand mixer
- Food processor for crust preparation
- Clean kitchen towels
Why Springform Pans Matter: Springform pans feature removable sides that separate from the base, allowing easy removal without damaging delicate cheesecake structure. The sides lock into place during baking, then release for seamless serving presentation.
Ingredients
For the Nutty Crust:
- Pecans – Provide buttery richness and distinctive Southern flavor notes
- Almonds – Add subtle sweetness and satisfying crunch texture
- Walnuts – Contribute earthy depth and robust nutty character
- Vanilla wafers – Create binding structure and sweet vanilla undertones
- Unsalted butter – Binds ingredients while adding rich, creamy foundation
For the Cream Cheese Filling:
- Fresh lemon juice – Brightens rich flavors and adds subtle acidic balance
- Full-fat cream cheese – Creates signature dense, luxurious texture and tangy flavor base
- Granulated sugar – Provides essential sweetness and helps achieve smooth consistency
- Large eggs – Bind ingredients and create characteristic dense yet creamy structure
- Sour cream – Adds tangy richness and contributes to ultra-smooth texture
- All-purpose flour – Provides stability and prevents cracking during baking
- Pure vanilla extract – Enhances overall flavor with warm, aromatic sweetness
How to Make Cheesecake Factory Cheesecake
- The first step is to make the delicious nutty crust.
- Then you make the batter in large bowl, you can use your stand mixer or hand mixer.
- Pour the cheesecake batter over the crust and bake until done.
- Allow the cheesecake to cool then remove it from the pan and enjoy this irresistible dessert.
Tips for Making the Best Copycat Cheesecake Factory Cheesecake
You Have to Use the Right Pan
Homemade cheesecake is delicate, and if you want yours to end up looking as wonderful as it tastes, you will need to use a springform pan.
There are two different pieces to a springform pan; a flat base and a removable upper ring that locks into place. The removable upper ring comes off after the cheesecake cools to allow you to cut and serve slices easily.
You can find springform pans in any cooking store or online. Opt for a good quality springform pan because cheaper pans tend to have problems holding a tight seal and may leak.
A 10-inch springform pan works well for this recipe.
Use a Water Bath
For the creamiest consistency, it is best always to bake your cheesecake using a water bath.
You can create a water bath, sometimes referred to as a bain-marie, with items you probably already have at home.
Start by laying a clean dishtowel on the bottom of a roasting pan that is large enough to hold your springform pan easily. The dishtowel will prevent the cake pan from slipping as well as raise it off the bottom to keep it cooler.
Next, wrap the outside of the filled springform pan in plastic wrap and then a layer of tinfoil.
Place it into the prepared roasting pan.
Pour water into the roasting pan until it is halfway up the side of the springform pan. Be careful not to splash any water on top of the cheesecake.
Know When to Remove the Cheesecake from the Oven
The only thing worse than a dried-out cheesecake is one that is raw in the middle. This Cheesecake Factory cheesecake recipe calls for an hour and 15 minutes of baking time. Still, since ovens differ, you may want to start checking your cheesecake at around the hour mark.
To tell whether the cheesecake set, look at the top. You want to see a bit of moisture at the center of the cake’s surface with the rest of the top dry.
Give the pan a little shake. The cake should wobble slightly.
Remember, it is critical to turn the oven off, crack the door a little, and let the cheesecake sit in the oven until the top is completely dry.
Tips for Serving and Storing Homemade Cheesecake
- Let the cheesecake cool to room temperature then pop in the fridge overnight before serving.
- Cheesecakes can pick up odors from your fridge, so always store it covered.
- You can freeze cheesecake wrapped in tinfoil for up to a month.
- Fresh or macerated fruit is an excellent topping for a slice of this basic cheesecake recipe.
Love cheesecake? Try these recipes!
- Cheesecake Factory Brownie Sundae Cheesecake
- Lindy’s Cheesecake NYC
- Olive Garden White Chocolate Raspberry Cheesecake
- Sopapilla Cheesecake
- Blueberry Cheesecake Pie Recipe
- Brownie Bottom Cheesecake Recipe
- Peaches and Cream Cheese Cake
- Apple Pie Cheesecake
- Sopapilla Cheesecake Recipe
- Mandarin Cheesecake
Great Pie Recipes
Take a look at all the great copycat desserts and copycat cakes to make.
Cheesecake Factory Original Cheesecake – Copycat Recipe
Ingredients
Crust
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped walnuts
- 3/4 cup finely chopped vanilla wafers
- 2 tablespoons melted butter
Cheesecake Filling
- 1 1/2 pounds cream cheese
- 1 1/3 cups sugar
- 5 eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
Instructions
Cheesecake Crust
- Blend all the nuts and chopped vanilla wafers into the melted butter and press the mixture into a buttered springform pan. Line the mixture about 1 1/2” up the sides of the pan and set aside.
Cheesecake Filling
- Keep your mixer on the low setting throughout the mixing process. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until the mixture is creamy. Add one egg at a time and beat after each egg.
- When the eggs have been mixed into the cream cheese, add the flour, lemon juice, and vanilla and mix well. Lastly, add the sour cream and beat well.
- Pour the cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven and bake for 1 hour and 15 minutes. When the baking is finished. Turn off the oven. Prop open the oven door and let the cheesecake sit in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool enough to put into the refrigerator for 24 hours. A cheesecake should be allowed to season in order for the flavor to ripen and become enriched. The wait will be worth it!
Excellent, easy-to-follow recipe. I made it with a graham cracker crust, but next time, definitely with a nut crust. (I only baked it for an hour, as it was fully cooked Rave reviews from all guests, especially from my husband. It was his 75th birthday cake. I served it with a choice of homemade raspberry compote or blueberry sauce. Delicious!
Turned out very good.
This was so good, I have made 2 of these in the last week.
what type of vanilla wafer are you referring to the nabisco banana pudding wafers (
yellow box).
This cheesecake was so good. I was worried about the amount of sour cream, but this wasn’t an issue. So creamy and delicious. I love the hints and tips. As someone who is not a baker this helps
I am glad it worked for you.
Commercial wafers are usually two wafers sandwiching a vanilla cream. If we are yo use this kind of wafers, should we scrape off the vanilla cream? Thanks…
I think she meant the kind you can buy from Nabisco that are more like a cookie than those cracker type.
Yes, Nabisco brand sells a box of oreo cookie crumbs which are just the hard cookies crumbled up like graham crackers.
Can I make this in a 10 in. Spring foam pan?
Yes, you may need to adjust the cooking times.
Does this cheese cake freeze well?
It freezes well. I wouldn’t keep it in the freezer for over three months, I personally think it begins to pick up the flavors in your freezer if it is not wrapped very well.
I agree on that … most baked goods that are freshly made with no preservatives , take on a funny flavor if left longer. Good advice!
My first time making this recipe and a cheesecake for that matter and it turned out fantastic looking… waiting for it to cool before I cut into it mmmmm….
So glad that worked out for you! Hope you enjoy it.
My daughter used this cheesecake recipe with a Graham cracker crust and strawberry topping for our County Fair and made Superior Reserve Grand Champion. She will sell a fresh version at auction this weekend! Your Oreo Cheesecake recipe got my son $450 at auction. Great recipes!
Wow, that’s pretty darn awesome!!
Fantastic recipe! Thanks Stephanie☺. Made it without the crust and baked it as directed, but in a water bath. No cracks! It’s in the fridge now chilling overnight. Can’t wait to top with berry compote then devour!
Its realy goog, But I need the recipe Chiken Enchiladas, and the cilantro rise, please
this is the best cheesecake ever better than when I have it at the cheesecake factory
I made this cheesecake recipe after seeing it online a week ago. The cheesecake itself is good, but there is a flavor in the crust that I do not like and I cannot pinpoint it. I followed the recipe as written as far as ingredients go, but I put my spring form pan in a water bath and left it in the oven after turning it off for more than one hour to prevent cracking. There were no cracks and the appearance was flawless. I have eaten one piece each day since I made it and gave some away. The taste does improve with time. I think I will do a different crust (maybe just delete the vanilla wafers) next time I make it. They contain artificial flavoring and maybe that is it. It is worth saving and making again instead of moving on to a different recipe.
Do you turn the oven off or leave it on after the 1 hour and 15 minutes?
chocolate hobnobs are amazing for the base of this cheesecake!!
What a great idea! I love chocolate Hobnobs, and will definitely try that! Thanks!Wynn
love the recipe. I’ve made it about 6 times and every time I used a something different for the crust. The fav so far is graham cracker, nilla wafers and pecans.
Great!
I love the recipe for Cheesecake Factory ‘s no sugar added cheesecake…
Thank you for your suggestion.
Thank you so much for sending me the Cheesecake Factory Nut Crust Recipe.. I am going to make this for our Thanksgiving desert, and I am sure we will make this a part of our Holiday deserts from no on. Thanks again
Tula Berry
Very GOOD
Best. Cheesecake. Ever. My first cheesecake using this recipe was too dry, so I have reduced the cooking time by 15 min. to only 1 hour, and WOW! This cheesecake is awesome, and my family and friends will attest to that! You can use a traditional graham cracker crust and it is still the best.