Copycat Original Cheesecake Recipe Just Like That Famous Restaurant We All Love by Donna John
If you've ever been to The Cheesecake Factory, you know how many luscious, creamy cheesecakes they have to pick from on their menu. It can be overwhelming! But sometimes you just want a plain cheesecake. No frills. Just a creamy, sweet bite of vanilla cheesecake. This is a copycat version of The Cheesecake Factory's original cheesecake. I found the recipe in the cookbook Top Secret Restaurant Recipes 2.
For this amazing copycat recipe you'll need graham cracker crumbs, ground cinnamon, butter, cream cheese, granulated sugar, sour cream, vanilla extract and eggs. The graham cracker crumbs, cinnamon and butter are mixed together to create the cheesecake's crust. The creamy filling of cream cheese, sugar, sour cream, vanilla and eggs is poured into the crust and baked in a water bath until golden and set. After the cheesecake cools a bit, it is spread with a sweet sour cream topping to make this dessert recipe even better.
A water bath (aka bain marie) is simply putting the cheesecake into a pan of water as it bakes. This baking method helps keep the cheesecake creamy and helps it to not crack on the top. Make sure to wrap the bottom of your springform pan to ensure that no water leaks into the cheesecake.
Serve this creamy cake recipe plain or top with your favorite toppings like blueberry sauce, fresh fruit, caramel sauce, vanilla sauce, lemon sauce, chocolate sauce or whipped cream.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour and 12 minutes (ovens vary)
Total Time: 1 1/2 hours
Servings: 12
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
Filling
- 4 boxes (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 5 eggs
Topping
- 1/2 cup sour cream
- 2 teaspoons granulated sugar
Here's how to make it:
- To make the crust, combine the graham cracker crumbs and cinnamon. Add the butter and mix well. Press the crumb mixture on the bottom and sides of a 9-inch springform pan. Wrap the bottom of the pan in foil and put into a large roasting pan.
- To make the filling, beat the cream cheese, sugar, sour cream and vanilla with an electric mixer until creamy. Stir in the eggs and mix well. Pour the filling into the crust.
- Pour about 1/2 inch of hot water into the roasting pan around the cheesecake to create a water bath. Bake in a preheated 475-degree F oven for about 12 minutes, then reduce the oven temperature to 350 degrees F and bake for about 50 to 60 minutes or until the cheesecake is golden. Remove and cool.
- To make the topping, stir together the sour cream and sugar. Spread it over the cooled cheesecake. Cover and chill at least 4 hours before serving.
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