"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cheesecake Factory Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cheesecake Factory Cheesecake, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Wojtalewicz
Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 c. graham cracker crumbs (either regular or chocolate)
1/4 teaspoon cinnamon (optional)
1/3 cup melted margarine

Filling:
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping:
1/2 cup sour cream
2 tsp. granulated sugar

Directions:
Directions:
1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath. (This is very important!)
2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumbs into a 9-inch spring form pan. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is mixed.
3. Use an electric mixer to combine the cream cheese with sugar, sour cream and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine 1/2 c. sour cream and 2 tsp. sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill for at least 4 hours. Garnish with whipped cream.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This basic recipe can be modified to add additional flavors. For amaretto cheesecake, replace 1 tsp of vanilla with almond flavoring and add 1/4 c. amaretto to the batter. For snickers cheesecake, simply add cut up snickers bars to the batter before baking.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

189W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!