Copycat Cheesecake Factory Cheesecake Recipe
A copycat creamy vanilla cheesecake, featuring a graham cracker crust and a smooth sour cream topping, provides a rich dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 475 F with a large pan containing 1/2 inch of water placed inside.
-
Mix graham cracker crumbs, cinnamon, and butter in a bowl until moist.
-
Press the crumb mixture into the bottom and 2/3 up a parchment-lined 9-inch springform pan, wrap with foil, and freeze.
-
Beat cream cheese, sugar, sour cream, and vanilla in a large bowl until smooth.
-
Whisk eggs separately, then briefly beat into the cream cheese mixture until just combined.
-
Pour the filling into the frozen crust and carefully place the cheesecake into the preheated water bath.
-
Bake for 12 minutes at 475 F, then reduce oven to 350 F and bake for 50-60 minutes until golden; cool on a wire rack.
-
Combine sour cream and sugar, spread over the cooled cheesecake, then cover and refrigerate for at least 4 hours before serving.