How to Make a Copycat Version of the Original Cheesecake from The Cheesecake Factory

If you’re anything like me, you’ve made many drives to The Cheesecake Factory not to dine in, but to get in line for a slice of cheesecake from the pastry case to take home. Since there are dozens of enticing options to choose from, it can be tough to pick a single flavor. Usually I go with Oreo Dream Extreme or Toasted Marshmallow S’mores Galore.

But sometimes I want something simple and classic—no frills needed—and a slice of the original cheesecake is just the ticket. Rich and creamy, The Cheesecake Factory cheesecake recipe comes close to perfect, which is why we made a copycat version to make at home. We share our recipe and provide all of our best cheesecake tips along the way.

How to Make a Copycat of The Cheesecake Factory Cheesecake

Make one of our copycat recipes from The Cheesecake Factory for the main course, and serve this cheesecake for dessert for a well-rounded meal inspired by the restaurant.

Ingredients

Crust:

2-1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

Filling:

4 packages (8 oz. each) cream cheese, softened
2 cups sour cream
1-3/4 cups sugar
1 tablespoon vanilla extract
4 large eggs, lightly beaten

Topping:

1 cup sour cream
1/4 cup sugar

Directions

Step 1: Make the graham cracker crust

Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs and the sugar, and stir in the melted butter. Press the mixture onto the bottom and up the sides of a greased 9-in. springform pan.

Place the springform pan on a baking sheet, and bake until lightly browned, about 18-22 minutes. Cool on a wire rack.

Step 2: Prepare the cheesecake filling

In a large bowl, beat the softened cream cheese, sour cream, sugar and vanilla until smooth. Then, add the eggs and beat on low speed, just until combined. It’s important not to overbeat the filling, which can lead to cracks in the cheesecake later on.

Test Kitchen Tip: It’s important to use a good quality cream cheese since it’s the star of the show in this recipe. These are the best cream cheese brands, according to our Test Kitchen pros.

Step 3: Pour the filling into the crust

Place the springform pan on a double thickness of heavy-duty foil (about 18 square inches), and securely wrap the foil around the pan, which will prevent any spillage. Pour the filling into the cooled crust.

Step 4: Make the water bath

Place the foil-wrapped springform pan with the unbaked cheesecake in a larger baking pan, and add 1 inch of hot water to the larger pan to create the water bath.

Editor’s Tip: The water bath helps create extra moisture in the oven, which is crucial for cheesecake.

Step 5: Bake the cheesecake

Bake at 325° for about 1-1/2 hours, or until the center of the cheesecake is just set and the top appears dull.

After you take the cheesecake out of the oven, remove the springform pan from the water bath, and let it stand for 5 minutes on a wire rack.

Test Kitchen Tip: Don’t use a toothpick to test for doneness, as you would for cake or brownies. Instead, do the wobble test.

Step 6: Make the sour cream topping

In a small bowl, mix the sour cream and sugar. When combined, spread it over the top of the cheesecake. Bake 5 minutes longer without the water bath. Pull it out of the oven and let cool for 10 minutes on a wire rack.

Editor’s Tip: If you don’t have sour cream on hand, try using one of these sour cream substitutes so you don’t have to make another grocery run.

Step 7: Set and refrigerate the cheesecake

Loosen the graham cracker crust from the sides of the pan with a knife, and remove the foil from around the springform pan. Cool for 1 hour longer on a wire rack.

Refrigerate the cheesecake overnight, covering when completely cooled. Remove the rim from the pan.

Step 8: Serve and enjoy

After your cheesecake has been refrigerated overnight, it’s ready to enjoy! While it already has a sour cream topping, you could choose to serve it with a drizzle of homemade strawberry syrup, glazed strawberries, chocolate ganache or a salted caramel sauce if you want to take it over the top.

Tips for Making The Cheesecake Factory Original Cheesecake Copycat

a slice of plain cheesecake on a white plate with the whole cheesecake In the background

How can you make sure your cheesecake is creamy?

It’s especially important to make sure that the cheese cream is fully softened, and that the sour cream and eggs are at room temperature before you begin mixing them together to make the filling. If any of the ingredients are cold, you run the risk of creating lumps in the cream cheese, which is the opposite of what you’re looking for when it comes to a creamy bite of cheesecake.

How can you prevent your cheesecake from cracking?

While room temperature ingredients lend themselves to a creamy cheesecake, they also help make sure your cheesecake doesn’t crack. Cold ingredients take longer to beat and incorporate into the filling, which means you’ll probably overbeat the mixture—which is the culprit behind cracks.

How can you fix a cracked cheesecake?

If you do end up with a crack, don’t fret! Remember that you can always use a topping to cover it right up. However, if you still want to fix it, there is something you can do. Taste of Home food stylist Josh Rink provides a way to repair a cracked cheesecake:

Wash your hands, and press the cheesecake together with your finger to fill the crack. Do this before you refrigerate the cheesecake, but after it has fully cooled out of the oven. Next, grab an offset spatula and dip it in hot water (but not too hot, or you’ll melt the cheesecake with the residual heat). Completely dry the spatula, and smooth the top over where the crack used to be.

No one will ever know your cheesecake came out with a crack in the first place!

How should you store The Cheesecake Factory copycat cheesecake?

Store your cheesecake in an airtight container in the fridge for up to 3 or 4 days, if it isn’t gone before then! If you know you won’t eat it all within a few days, feel free to freeze the cheesecake so it lasts longer. When wrapped tightly and stored in an airtight container, it should last in the freezer for up to a month.

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I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama

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