The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.

The Cheesecake Factory Original Cheesecake

Crust:

graham cracker crumbs

cinnamon

unsalted butter

FILLING:

(8 oz.) packages cream cheese, softened

sugar

sour cream

vanilla extract

eggs

TOPPING:

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


Make crust: Mix graham cracker crumbs and cinnamon; add butter or 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 350°F 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.


 Just devoured half of this with my grown kids for Christmas Eve!  My 6 year old granddaughter said it was amazing &lt;3Possibly, the best cheesecake I've ever made.  I mostly followed the instructions:  I doubled the crust so it would go all the way up the sides of my spring form pan + added a bit of extra cinnamon.  I always beat my cream cheese really well before adding the other ingredients + I add my eggs one at a time beating well after each addition and scraping down the sides of the bowl between each one.  Also, I baked it in a water bath on a cookie sheet + added a 9x9 pan of water to the lower oven rack for extra steam.  I turned the oven down to 300 for about 70 minutes, instead of 350 for 50. The top was golden but NO CRACKS at all!  It turned out absolutely perfect, after chilling overnight and it didn't even sink or crack while chilling.  The sour cream topping was delicious + I served it with a simple blueberry topping made with frozen berries. Fluffiest baked cheesecake ever + wasn't super sweet so it tasted deliciously cheesy!  Yum! 

I use the batter ingredients/portions from this recipe but I've been making cheesecake for years and I use a different technique.If you don't want your cheesecake to crack and don't have time to let the batter sit in the fridge, I recommend doing a water bath. I use a cookie tray and add a bit of water to it, then place the cheesecake in the middle. I also wrap the base of the cheesecake with foil to prevent leaks. It never cracks and everyone is always asking for the recipe. Technique- mix cream cheese first to fluff it up. Then mix the sugar in until creamy. Add the vanilla extract and mix again. Taste test! Now eggs one at a time, mixing only until incorporated then add the next egg. (Another method for the eggs, beat all 5 in a bowl then add that in three parts and mix each time just until incorporated).If you can, use organic eggs. Our Publix carries organic eggs from a local farm.Once you pour the batter into your pan, gently knock the base to prevent air bubbles. I make two circular cheesecakes with this amount of batter (7.5in base, 10in wide at top).Nilla wafers also make a great crust. For the butter, I like unsalted kerrygold Irish butter. I never make the sour cream topper and opt for strawberries or chocolate mousse... Whatever you like!Happy Baking!

Please could you share your oven's temperature while baking ? also what is the amount of cream cheese in grams and the size of the baking pan ?

Great cheesecake! I have found that the best way to keep cheesecake from cracking is to cool it slowly. When the cheesecake is baked, I turn off the oven and leave it in there with the oven door slightly cracked open. It cools slowly as the oven cools with not a single crack. I just made one today and it came put beautiful!

Since I never have special occasions, I'll just eat this every day :)  LOL

Ive made smaller cheesecakes with premade crusts/pans, but this was the first time I've made a cheesecake with the crust from scratch in a springform. I went with some of the reviews here and made 1.5x the crust recipe and added some nutmeg and extra cinnamon. I also didnt add the topping. Besides that though followed the recipe to a T and wow it came out excellent! No cracks and better than anything I've ever bought in a store. The cheesecake is very dense but not to the point where it becomes super thick and it's not overpoweringly sweet so the cream cheese flavor really comes through. I took it to work and EVERYONE loved it, can't recommend this recipe enough.

Making this cheesecake was super simple. I thought it'd be impossible to make as soon as I saw the water bath, since I am not much of a baker, but it turned out to be incredibly easy. The hardest part was getting it into the water without burning myself since I forgot to take out the top rack in the oven and ended up having to take the whole pan of boiling water out, put the cheesecake in, and put it back in. It was my first cheesecake ever and I also did not get to try it as I went as I am vegan but wanted to make a special something for my boyfriend. To my surprise everyone loved it and now I have to admit that I am a fake vegan because it looked so good I ended up having a bite. It was amazing and totally worth the stomach ache. Anyone know any good swaps to veganize this?

I agree 100% top is all speckled with dark brown spots... looks hideous. I am so disappointed I just wasted my time and money on a cheesecake that looks like this 😢

GURRLLLL!  If you are looking for an awesome cheesecake recipe that you can seriously follow the instructions exactly, THIS IS IT!  I followed the instructions exactly and it turned out perfect.  OOPS...I lied, I did double the crust, but that's only because, like my men, I like a thicker crust.  Now get off that couch and MAKE THIS CAKE...you'll thank me.  This cheesecake will leave you saying "Forgive me Father for I have sinned.  I ATE A WHOLE CHEESECAKE"!  But trust me, it will be worth the ten Hail Mary's.  ENJOY!

 This was the first cheesecake i ever made and it came out perfect!!! I want to know if anyone has ever replaced the sour cream with ricotta cheese and how did the cheesecake come out after that  

I’ve made a lot of cheesecakes, but this one was incredible. I use all organic ingredients, I also used Gluten free graham crackers to make the crust. I didn’t make the sour cream topping, I just added the strawberries about an hour before serving. My guests thought this cheesecake was the best they have had! I agree! I was a little worried about cooking in water as i wasn’t sure how the seal was on the spring form but it was just fine.

I made this the other night and they were not kidding about the title. It was better then any Cheesecake Factory I've had ! It was smooth creamy and oh so addictive. I top mine with a simple cherry topping right out of the can and it was to die for. Super easy and really, really good. I had no problems with cracking. I  think because of the water bath and the beginning slow cook. It all came together nicely. Thanks so much for the recipe it will be a lifelong go to for me.

 It was amazing! I didn't do the topping (out of preference). It was a simple and easy recipe. My brother is very picky when it comes to cheese cake and actually refused to eat the last one I made (different recipe) because it was too sweet. He loved this one. It wasn't too sweet and the crust had just the right amount of cinnamon. Highly recommended. 

I found that putting the oven on 475 degrees for 12 minutes and then lowering it to 350 was just too hot. I've looked at other recipes and they say to bake the cheesecake at a much lower temperature.

This is a great Cheesecake recipe, Love it!  If you don't have time to chill overnight to prevent cracks you can slowly add 1/4c of cornstarch,  per 4 pkgs of cream cheese, to prevent cracking.  This is a tip I learned a few years back from the pastry chefs at the Baking 911 website.

I made this for a chirstmas party we had, I got lots of comments on how good it was. I didn't put the topping on but I think I am going to try it next time to see how it tastes. I was wondering if anyone would know if I did individual mini cheesecakes, a 4 by 1 3/4 inch pan if I would do it the same exact way, would I cook it for less time? Comments of suggestions would be appreciated!      Thank you Tabitha

What does this have to do with a recipe for cheescake????

I made this cheesecake earlier today and it came out perfect. I let the batter sit overnight in the refrigerator and then this morning I let it sit at room temperature for about half hour. I baked it for 12 min. on 475 fahrenheit and then I turned the oven to 350 fahrenheit for 15 minutes and then I turned the oven to 310 fahrenheit for another 40 minutes. It came out looking pretty good, with a beautiful golden brown color and thankfully with just two small cracks :) 

This recipe was so easy n simple to follow. The cheesecake came out amazing. i lovw thw cinnamon in thw base. Made such a difference. Both husband n kids really enjoyed it. I can't get enough so today was my second go when the last one just finished a week ago. Thank you!

 8/19/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For The Lord’s Little Flock, and For All Those Who Have Ears to Hear









Excerpt: 
“Thus in My mercy I have placed a beacon in the midst of this desolate land, a light which shall reach even unto the ends of the earth. Behold, I have forged a silver trumpet, and placed it in the hands of My watchman. For the flames of My people flicker, and the winds of deception do not cease!... BEHOLD, WICKEDNESS INCREASES BY MEASURE! And oh how the people love to have it so, for they all have itching ears! They give heed to every wind of doctrine, and hold fast to every false expectation and arrogant assumption! They are continually led away; none have truly discerned, nor are they able!” ~ Says The Lord
Excerpt from: http://trumpetcallofgodonline.com/index.php5?title=I_Am_Calling_You_Out!_(Part_1) 

I made this recipe and it was awesome.  My wife really loved it too. She is the cheesecake chef but liked the fact I had tackled this one.

I made this cheese cake two days ago and followed the recipe and the cake turned out AWESOME. I am planning to make this recipe again over the weekend. Thank you for the post and for the easy delicious cheese cake recipe. :) 

Delicious,  cake did crack will try putting it in refrigerator first next time.  It was a big hit

This is the best recipe ever! My whole family loved it. I made it twice already, with lemon this time. Yummy! I just still can't get the temperature right ((( I baked it at 110C first half an hour and then at 160C the next 30 min. Still it turned too brown on the top. 😬

I think the wording is poor. about the parchment paper.  The parchment paper goes only on the bottom, not the sides and the recipe says to cook the cake at 350, only the water bath is heated at 475

I am a "newbie baker". After reading directions twice, and viewing on-line video I had no issues on my first attempt. I did add the optional recommendation: I made filling first and let it rest in refrigerator for 4 hours, before preheating oven and preparing crust.You may have followed directions explicitly. however your "problems may be operator error"1  Parchment only goes on bottom, not up the sides. 2  Overbooked top, did you lower oven temperature and use a water bath as directed?I did not make the suggested topping; in place I made a Raspberry/Chambord reduction to be ladled over individual servings. 

 You may want to read the instructions a bit more carefully.  They instruct you to lower the oven temperature to 350 degrees after 12 minutes.  That may have been part of the downfall for you. I personally would probably not use the parchment.

 Made this for Christmas Eve 2015.  In short EVERYONE said it was the best cheese cake ever!  Here's what I did.  First, I actually made my own graham crackers ( http://www.ansonmills.com/recipes/439) and then turned them into the crust.  When making the crust I added 2-3 T of sugar, used farm fresh butter instead of margarine and added 1/2 tsp cinnamon and some nutmeg.  For the batter, I used farm fresh eggs, farm fresh butter, and organic sugar as well as the rest of the ingredients.  I chilled the batter for several hours to prevent the cake from cracking. Baked as directed.  I did not make or use the sour cream topper.  I served chilled and plain and it was OUTSTANDING!  Time consuming but worth it! 

This cheesecake may end up tasting good but it looks terrible.  I have made lots of cheesecakes and have never been told before to use parchment paper.  It ruined the sides and it made the cake look all mangled.  We weren't planning on doing the topping, but with this cake you have to because the top of the cheesecake is all brown with spots from the 475 degree cooking.  I wouldn't recommend this recipe to anyone, there are better ones out there.  

Hands down the best cheesecake ever. The first one came out perfectly. The second had a tiny crack, but It was close to the edge so I covered it with cream cheese icing swirls.

Made this cheesecake recipie. I got the best reviews from Everyone. It was gone before I got a piece so I am now making another one I hope it turns out just as good

PLEASE correct this to 5 FIVE stars! This was an error, and I certainly don't want this bringing down the total recommendation total. It deserves 5 big stars! Thank you!Jan

Hi she is the good time to take it out from the springform pan. I am afraid it breaks . Plz help

My mother in law who is really picky , absolutely raved  about this, and I called her yesterday to tell her I was making it, and she was so excited. I have never had a better Cheesecake

Watched a segment on the morning news where they were at the Cheesecake factory.  The Baker told the reporter that the one thing they do is prepare the batter and then they let it rest in the refrigerator overnight before they add it to the pan and bake it. Doing this lets most of the air out and you don't get a lopsided cake or ones that crack.

what can i use instead of sour cream?
or how can i use the easiest way to make sour cream at home?
acctually i've made it by my own sour cream (cream + emon juice) and that was perfect but i want to know if there is any sour cream receip suggested by you

To be honest, this was the first from scratch desert I have ever made. I made 1.5 times the crust recipe, doubled the cinnamon, and added fresh nutmeg, due to what others have said. I also made a strawberry reduction for a topping, from another recipe on this site. This cheesecake was absolutely amazing to everyone I served it too, including myself. The one thing I will change next time, is slightly less butter, and nutmeg in the crust (it tasted a little like Christmas). To think prior to this I had never heard of a springform pan, or baking in a water bath, I could not believe how good it was.

Made this recipe with my 13 year old daughter. A great recipe that covered many baking dynamics. We added 1 tsp lemon zest and a 1/2 tsp fresh lemon juice to the filling. Also, we added additional cinnamon and a 1/2 tsp of nutmeg to the crust.  We found the crust recipe wasn't enough for the springform pan, and had to make another 1/2 crust recipe to cover the bottom and 1/2 up the side of the pan.  Made this for a birthday party and received rave reviews. I will definitely make it again!

i did this recipe once and will do this recipe again.i made three cheescakes the same way but different variations , its a great recipe, its like you baught it out of a restaraunt,

I made this cake with my niece over the weekend.  It was easy to follow and it had a good flavor, however here are two things about this recipe. 1st thing is the water evaporated out the pan before the cheesecake was done.  When I cut and served the cake it was just fine and 2 you may want to double the cinnamon because i couldnt taste it all.  besides that very worthy of a special occasion.

the cheesecake factory original cheesecake

Servings: 12

Cost: $2.78 /serving

Author : MyRecipes

Ingredients

Instructions

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