Best Copycat Cheesecake Factory Cheesecake Recipe

Few desserts hit the sweet spot like a slice of rich, creamy cheesecake from The Cheesecake Factory. It’s thick yet light, smooth yet dense, and always served with that perfect graham cracker crust. Many cheesecake fans dream of recreating that classic taste at home. Good news: you can! With a few simple ingredients and a bit of time, you can bake your own copycat Cheesecake Factory cheesecake that rivals the real thing.

This recipe is great for birthdays, holiday gatherings, or when you just want to impress friends with your baking skills. Let’s break down how to get that creamy texture and buttery crust without leaving your kitchen.

Why Cheesecake Factory Cheesecake Is So Popular

The Cheesecake Factory didn’t earn its name by chance. Their cheesecake is legendary because it’s smooth and fluffy but still has that dense, rich bite that makes it so satisfying. It’s not overly sweet but just sweet enough to keep you reaching for another forkful.

This homemade version uses simple grocery store ingredients but follows a few tricks to nail that signature texture. A water bath and low, slow baking are the keys to success.

Ingredients You’ll Need

To get that authentic taste, stick to full-fat cream cheese and real sour cream. No low-fat swaps here if you want the real deal.

For the crust:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 4 packages (8 ounces each) cream cheese, room temperature
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream

That’s it. No fancy items, just basics that come together in the perfect way.

Making The Perfect Crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with a double layer of heavy-duty foil to stop leaks during the water bath.

Mix graham cracker crumbs with sugar in a bowl. Pour in melted butter and stir until everything is moist. Press this crumb mix into the bottom of the pan and a little up the sides. Use a flat-bottomed cup to press it down firmly so it stays together.

Bake the crust for 10 minutes, then set it aside to cool while you make the filling.

How To Make That Creamy Filling

This step is where the magic happens. Using a stand mixer or hand mixer, beat the cream cheese until it’s very smooth. Scrape the bowl often. Add sugar and vanilla, beat again until blended.

Add eggs one at a time, mixing slowly after each. Stir in sour cream and heavy cream last, blending just until smooth. Don’t overmix or you’ll add too much air, which can cause cracks later.

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake It The Cheesecake Factory Way

The secret to that creamy texture is the water bath. Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan so it comes halfway up the sides of the cheesecake pan.

Bake for about 60 to 70 minutes. The edges should look set but the center should jiggle slightly when you shake the pan. Don’t overbake or it will crack and turn dry.

When it’s done, turn off the oven and crack the oven door open slightly. Let the cheesecake sit inside for another hour. This step helps stop cracks too.

Chill Before Serving

Remove the cheesecake from the water bath and let it cool fully at room temp. Then cover and chill it in the fridge for at least 4 hours, but overnight is best. The chilling time lets the flavors settle and the texture firm up just right.

How To Serve It Just Right

Before serving, run a knife around the edges of the pan to loosen it. Release the springform sides gently. For perfect slices, warm a sharp knife under hot water and wipe it between cuts.

Top with fresh berries, whipped cream, or even a drizzle of caramel if you like. Or leave it plain and classic like the original.

Tips To Get It Right

• Always use room temp cream cheese and eggs. Cold ingredients can leave lumps.
• Don’t skip the water bath. It’s the key to even baking and no cracks.
• If you do get a crack, cover it with fresh fruit. No one will mind.
• Chill it long enough. Cutting it too soon can ruin the smooth texture.

Storing Leftover Cheesecake

Keep leftover cheesecake covered in the fridge for up to 5 days. For longer storage, wrap slices in plastic wrap and foil and freeze for up to 1 month. Thaw in the fridge overnight when you’re ready to enjoy it again.

Final Thoughts

A slice of homemade cheesecake that tastes like The Cheesecake Factory is easier than you think. You just need fresh cream cheese, a few pantry basics, and patience to bake it low and slow.

Once you taste that creamy bite with a buttery crust, you’ll see why making cheesecake at home is worth the effort. It’s the kind of dessert that feels fancy but really just brings people together for a sweet moment at the table.

Try this copycat cheesecake recipe once and you might never buy another slice again. Just grab your springform pan, a few blocks of cream cheese, and enjoy baking up a little piece of restaurant magic in your own kitchen.