Cheesecake Factory Cheesecake

This Cheesecake Factory cheesecake recipe is based on the one that you can purchase from Sam’s Wholesale Club. You will find the nut crust quite unusual.
a slice of cheesecake, nuts, and a cheesecake on platter
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Nothing is as rich and decadent as a slice of cheesecake. And let’s be honest, no one does cheesecake better than the Cheesecake Factory! But who wants to spend up to 8 bucks for just one slice of cake? The next time you get the craving for something sinfully delicious, skip the restaurant and give this Cheesecake Factory cheesecake recipe a try at home!

Your server will put your beautiful wedge of cheesecake in a convenient little box that you can take home. Amazing – you can always have your cake and eat it too!

However, even if you’re only getting a couple of slices to go, these extravagant desserts add up in price. At about $8-12 per slice depending on what kind of cheesecake you choose, these heavenly creations deserve an occasion that lives up to the expense.

However, you can make a divine Cheesecake Factory Cheesecake at home. Not only will it satisfy your tastebuds, but it will also be a lot cheaper. So, save a visit to The Cheesecake Factory for that exceptional celebration.

What makes this cheesecake so good?

The crust for the Cheesecake Factory original cheesecake is made with a combination of pecans, almonds, walnuts, chopped vanilla wafers, and butter. The crust pairs perfectly with the richness of the cream cheese filling, which includes no less than five eggs, a generous amount of sour cream, and is nicely flavored with vanilla and lemon juice.

a whole cheesecake with nuts beside it

How to make Cheesecake Factory Cheesecake

It isn’t too difficult to make a baked cheesecake, but baking one that really stands out requires not just the right basic cheesecake recipe but the correct equipment and techniques to use as well. Before giving this original cheesecake recipe a try, get prepared.

This cheesecake is baked in a springform pan. Springform refers to the construction style of this pan that features sides that can be removed from the base. If you’re baking a delicate cake, like a cheesecake, that’s when the springform pan really shines.

After the cake is cool enough, you remove the sides from the pan leaving the cake still sitting on the pan’s base. Slicing and serving your cake is easy, and you don’t have to worry about breaking your perfect creation in the process of transferring it to a serving plate.

Many people like to use a water bath with a springform pan when baking a cheesecake. A water bath will prevent your cheesecake from browning around the edges, falling in the center when cooling, and cracking. Learn how to use a water bath and prevent leaks from your springform pan.

There are some alternatives if you don’t have a springform pan, but for baking a cheesecake, a springform pan is the best way to go.

Ingredients

What you need to make the cheesecake

  • Pecans
  • Almonds
  • Walnuts
  • Vanilla Wafers
  • Butter
  • Cream Cheese
  • Sugar
  • Eggs
  • Sour Cream
  • Flour
  • Vanilla
  • Lemon Juice

Cheesecake Factory original cheesecake recipe ingredients

The first step is to make the delicious nutty crust.

nut crust for cheesecake in a springform pan

Then you make the batter in a big mixing bowl.

cheesecake batter in a mixing bowl

Pour the batter over the crust and bake until done. Allow the cheesecake to cool then remove it from the pan and enjoy this irresistible dessert.

a slice of cheesecake in front of nuts and a cheesecake

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 pas tend to have problems with holding a tight seal and may leak. A 9-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 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 it 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.

Other hints for serving and storing this homemade cheesecake are:

  • 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 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.

With over thirty different kinds of cheesecakes at the Cheesecake Factory, it’s no wonder that many people have fun picking their favorites. And, there are always new kinds of this decadent dessert to sample on National Cheesecake Day. However, you can make a cheesecake that tastes just as delicious as The Cheesecake Factory Cheesecake. Cheesecake lends itself to many different toppings, so let me know what your favorites are.

Love cheesecake? Try these recipes

Great pie recipes

Take a look at all the great copycat desserts and copycat cakes to make.

a slice of cheesecake, nuts, and a cheesecake on platter

Cheesecake Factory Cheesecake

You can make a cheesecake that tastes like the Cheesecake factory cheesecake. 
5 from 3 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory Recipes, Cheesecake Recipe
Servings: 16
Calories: 364kcal

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!

Nutrition

Calories: 364kcal | Carbohydrates: 25g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 212mg | Potassium: 152mg | Fiber: 0g | Sugar: 20g | Vitamin A: 865IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 0.7mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

    • Stephanie

      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.

      • Doris

        I agree on that … most baked goods that are freshly made with no preservatives , take on a funny flavor if left longer. Good advice!

      • Joseph Grimes

        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….

  1. Christi

    5 stars
    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!

  2. JosanneH

    5 stars
    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!

  3. Gilberto Marín Carmona

    Its realy goog, But I need the recipe Chiken Enchiladas, and the cilantro rise, please

  4. hkr

    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.

  5. Mike

    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!

  6. Tula Berry

    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

  7. Catherine

    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.

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