Why You’ll Love Original Cheesecake Inspired by The Cheesecake Factory Recipe
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The silky cream cheese base combined with a touch of sour cream creates an ultra‑smooth texture you’ll want to savor.
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The cinnamon in the crust adds warmth and depth, turning a simple crust into something more special.
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The sour cream topping not only brightens the flavor but also gives the cheesecake that glossy, professional look.
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It works as a canvas: serve it plain, or dress it up with fruit compote, chocolate sauce or caramel for added flair.
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It’s a show‑stopper dessert that you can make at home — no special bakery required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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graham cracker crumbs
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ground cinnamon
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melted butter
For the Filling:
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cream cheese (several packages)
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granulated sugar
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sour cream
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vanilla extract
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large eggs
For the Topping:
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sour cream
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granulated sugar
Directions
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Gather the ingredients and preheat the oven to 475 °F (≈246 °C). Place a large pan of water (about ½‑inch deep) in the oven to create a water bath. The Spruce Eats
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Make the crust: In a medium bowl mix graham cracker crumbs and ground cinnamon. Add melted butter and stir until the mixture resembles wet sand. Press into the bottom and up about two‑thirds of the sides of a 9‑inch (≈23 cm) springform pan lined with parchment. Wrap the outside of the pan in foil and freeze while preparing the filling. The Spruce Eats
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Prepare the filling: Using an electric mixer, beat the cream cheese, sugar, sour cream and vanilla until smooth and creamy, scraping down the sides of the bowl as you go. In a separate bowl lightly whisk the eggs, then add them and beat just until incorporated (do not over‑beat). The Spruce Eats
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Remove the crust from the freezer and pour in the filling. Place the springform pan into the preheated oven’s water bath carefully. Bake at 475 °F for 12 minutes. Then reduce the oven temperature to 350 °F (≈177 °C) and bake for an additional 50‑60 minutes, or until the edges are set but the center still jiggles slightly like gelatin. The Spruce Eats
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Remove the cheesecake from the water bath and let it cool completely on a wire rack.
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Make the topping: Combine sour cream and sugar in a medium bowl, spread over the cooled cheesecake. Cover and refrigerate for at least 4 hours (or overnight for best results) before serving. The Spruce Eats
Servings and timing
Serves: 12 slices. The Spruce Eats
Prep time: 20 minutes. The Spruce Eats
Cook time: 70 minutes (12 min at high temp + 50‑60 min at lower temp). The Spruce Eats
Chilling time: At least 4 hours. The Spruce Eats
Total time: About 5 hours 30 minutes including chilling. The Spruce Eats
Variations
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Fruit‑topped version: Add a fresh berry compote, cherry pie filling or sliced mango on top just before serving.
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Chocolate twist: Sprinkle cocoa powder into the crust mixture and swirl melted dark chocolate into the filling before baking.
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Lemon cheesecake: Add the zest of one lemon to the filling and replace the vanilla with lemon extract for a bright citrus version.
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Pumpkin spice version: For fall flair, add pumpkin puree and spices (cinnamon, nutmeg, ginger) to the filling and reduce some sugar.
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Gluten‑free crust: Use gluten‑free graham crackers or almond meal in the crust mix in place of regular crumbs.
Storage/Reheating
Refrigerate leftover cheesecake in an airtight container for up to 5 days. The Spruce Eats
If the surface becomes dry, you can lightly cover the exposed top with plastic wrap. To serve after refrigeration, allow the cheesecake to sit at room temperature for 10‑15 minutes for easier slicing and improved texture. Avoid microwaving large slices — instead, slice and serve chilled or gently warm (just a few seconds) if desired.
FAQs
1. How can I prevent cracks on the surface of the cheesecake?
Using a water bath and not over‑beating the eggs helps prevent cracks. Also, the sour cream topping masks any minor cracks that may form during cooling.
2. Can I use a metal pan instead of a springform?
Yes, but a springform is easiest for releasing the cheesecake cleanly. If using a regular pan, line it with parchment and ensure proper wrap for the water bath to prevent water seepage.
3. Why is the center still slightly jiggly after baking?
That indicates it’s done — the center will set as the cheesecake cools and chills. Over‑baking often causes cracks and dryness.
4. Can I make this cheesecake ahead of time?
Absolutely. You can bake it the day before and chill overnight, which actually improves flavor and texture.
5. Can I freeze cheesecake?
Yes — wrap the cheesecake (or individual slices) tightly in plastic wrap and foil, then freeze for up to 1‑2 months. Thaw overnight in the refrigerator before serving.
6. Can I use low‑fat cream cheese or sour cream?
You could, but full‑fat versions deliver the best texture and flavor. Lower‑fat options may result in a less creamy, more prone to cracks cheesecake.
7. Why do some cheesecakes still crack even with a water bath?
Cracks can occur from over‑beating air into the batter, sudden temperature changes, or removing the cheesecake too quickly. Gentle handling helps.
8. What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts. Run the knife from the base of the cake outwards in one smooth motion.
9. Can I use a different crust, like cookie crumbs?
Yes — for example chocolate cookie crumbs or digestive biscuits work well. Adjust butter accordingly for texture.
10. What toppings go well with this cheesecake?
Classic choices include fresh berries, caramel sauce, chocolate ganache, or lemon curd. The base recipe is neutral enough to handle many variations.
Conclusion
This cheesecake delivers a classic, creamy dessert experience worthy of a special occasion — but simple enough to make at home. With its balanced flavors, elegant presentation, and flexible topping options, it’s sure to become a favourite in your dessert repertoire.
