This Cheesecake Factory Cheesecake is the best cheesecake I have ever made. It is so creamy and it tastes amazing! This cheesecake is out of this world!
I have had cheesecake factory cheesecake several times and I’ve made this recipe several times also. This recipe is every bit as good if not better than the real thing.
I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.
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Cheesecake Factory Cheesecake
Ingredients
Crust
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped walnuts
- 3/4 cup finely chopped vanilla wafer
- 2 tablespoons melted butter
Filling
- 1 1/2 pounds cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Instructions
Crust:
- Mix all the nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered spring form pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake:
- All above ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.
- Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
- Pour cream cheese into the spring pan.
- Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
- When time is up, turn oven off, prop open oven door and leave in oven for one hour. After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
Enjoy!
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Recipe by XAnnette
Photo by May I Have That Recipe