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The Cheesecake Factory Original Cheesecake

The Cheesecake Factory Original Cheesecake
Yield

12 Servings

The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.

Ingredients

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup melted margarine
  • FILLING:
  • 4 (8 oz.) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • TOPPING:
  • 1/2 cup sour cream
  • 2 teaspoons sugar

Nutrition Information

  • calories 519
  • fat 39 g
  • satfat 21 g
  • protein 10 g
  • carbohydrate 34 g
  • fiber 0 g
  • cholesterol 183 mg
  • sodium 423 mg

How to Make It

  1. Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

    New York Cheesecake
    Becky Luigart-Stayner; Lydia DeGaris-Pursell
  2. Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

  3. Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

  4. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

  5. Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.