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.

How to Make It

Step 1

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

Step 2

Make crust: Mix graham cracker crumbs and cinnamon; add butter or 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

July 23, 2015
Hi she is the good time to take it out from the springform pan. I am afraid it breaks . Plz help

August 12, 2018
Since I never have special occasions, I'll just eat this every day :)  LOL

Justterri's Review

December 27, 2013
Watched a segment on the morning news where they were at the Cheesecake factory. The Baker told the reporter that the one thing they do is prepare the batter and then they let it rest in the refrigerator overnight before they add it to the pan and bake it. Doing this lets most of the air out and you don't get a lopsided cake or ones that crack.

March 25, 2017

July 23, 2015
Plz tell me the procedure to take it out from the pan should it be very cold or at room temperature ? I am afraid it might break

December 20, 2015
Merriam, Did you have to refrigerate before taking off the springform pan?

January 28, 2016
You may want to read the instructions a bit more carefully.  They instruct you to lower the oven temperature to 350 degrees after 12 minutes.  That may have been part of the downfall for you. I personally would probably not use the parchment.

February 10, 2016
I am a "newbie baker". After reading directions twice, and viewing on-line video I had no issues on my first attempt. I did add the optional recommendation: I made filling first and let it rest in refrigerator for 4 hours, before preheating oven and preparing crust.You may have followed directions explicitly. however your "problems may be operator error"1  Parchment only goes on bottom, not up the sides. 2  Overbooked top, did you lower oven temperature and use a water bath as directed?I did not make the suggested topping; in place I made a Raspberry/Chambord reduction to be ladled over individual servings. 

February 24, 2016
I think the wording is poor. about the parchment paper.  The parchment paper goes only on the bottom, not the sides and the recipe says to cook the cake at 350, only the water bath is heated at 475

August 11, 2016
It actually says to preheat oven to 475 for water bath, than put cake in oven for 12 minutes than turn oven down to 350 and continue baking for another 50 to 60 minutes 😊