Name: Cheese Cake Recipe Inspired by the Original Cheesecake Factory Cheesecake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 and 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 2 tablespoons sugar; 4 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 2/3 cup sour cream; 2/3 cup heavy cream

Jump to Recipe

When I first tried this cheesecake at The Cheesecake Factory, I had that quiet moment—you know the one. Fork down, eyes closed, everything else fades away. It’s rich but not overwhelming, sweet but not cloying, and that buttery graham cracker crust? I swear it whispered my name. We all have our go-to desserts, but there’s something about this cheese cake recipe that feels like home. It’s the kind of cake you make not just to impress someone else, but to treat yourself. Whether you’re baking for a special occasion or just because you’re craving something that hits every dessert craving in one slice, this one’s a keeper. I’ve scaled this to a 6 inch cheesecake recipe size because—let’s be honest—we don’t always need a whole party-sized cheesecake tempting us from the fridge. But make no mistake, this is one of the best cake recipes out there. And the fact that it’s a copycat of one of the best copycat recipes restaurants ever created? Well, that just makes it even better.

1) Key Takeaways
2) Easy Original Cheesecake Factory Cheesecake Recipe
3) Ingredients for Original Cheesecake Factory Cheesecake
4) How to Make Original Cheesecake Factory Cheesecake
5) Tips for Making Original Cheesecake Factory Cheesecake
6) Making Original Cheesecake Factory Cheesecake Ahead of Time
7) Storing Leftover Cheesecake
8) Try these dessert recipes next!
9) Original Cheesecake Factory Cheesecake
10) Nutrition

1) Key Takeaways

Rich, creamy, and just like the restaurant version
Uses easy-to-find ingredients for a homemade twist
Perfect for celebrations, holidays, or a quiet weekend indulgence
Includes pro tips to prevent cracks and improve texture

2) Easy Original Cheesecake Factory Cheesecake Recipe

Let’s talk about cheesecake. Not the dry, overly sweet kind. The one that whispers to you from behind the glass case at the Cheesecake Factory. That’s the kind we’re baking here. This cheese cake recipe hits that creamy-smooth middle ground that’s just sweet enough without tipping into sugar overload. And the crust? Buttery and crisp, like a graham cracker hug.

We’ve all had that moment with dessert when you pause mid-bite and think, “I should have made two of these.” That’s this cheesecake. I went for a 6 inch cheesecake recipe because it keeps things manageable. Big flavor, small commitment. It’s ideal if you’re not looking to serve a crowd or just want to stash leftovers for your future self (who will thank you profusely).

Whether you’re deep into cake baking recipes or just craving the best dessert recipes for a chill weekend treat, this copycat recipe has your back. It nails the creamy texture, the subtle tang, and the slow-baked richness that made it a Cheesecake Factory legend. So grab a springform pan and let’s get to it.

3) Ingredients for Original Cheesecake Factory Cheesecake

Graham Cracker Crumbs: You want about a cup and a half of fine crumbs. These form the base that holds everything together, and they add a light crunch to contrast the creamy filling.

Melted Butter: This acts like glue for the crumbs. I like to use salted butter to sneak in a little extra flavor.

Sugar: Just a touch, about two tablespoons for the crust and a full cup for the filling. It balances the tanginess of the cream cheese without overpowering it.

Cream Cheese: Four blocks of full-fat cream cheese. Don’t use the low-fat stuff here. This is dessert, not diet food.

Vanilla Extract: A teaspoon of good vanilla gives the filling depth. Skip the imitation. You’ll taste the difference.

Eggs: Four large eggs, room temperature. These help set the filling while keeping it silky and smooth.

Sour Cream: Adds a tangy finish that balances out the richness of the cheese and cream.

Heavy Cream: For extra softness and that signature smooth bite you expect in a cheese cake recipe worth repeating.

4) How to Make Original Cheesecake Factory Cheesecake

Step 1. Preheat your oven to 325°F. Grease a 6 inch springform pan and line the base with parchment paper for easier removal.

Step 2. Stir together the graham cracker crumbs, melted butter, and a bit of sugar until it looks like wet sand. Press that mix into your pan and bake for 10 minutes. Let it cool while you prep the filling.

Step 3. In a big bowl, beat your softened cream cheese until smooth. Really smooth. Scrape the sides down as needed. You want no lumps here.

Step 4. Add the sugar and vanilla and beat again. One egg at a time, mix them in just until they vanish. Don’t overmix—this isn’t whipped cream. It’s cheesecake.

Step 5. Stir in your sour cream and heavy cream gently. Pour everything over your crust. Tap the pan on the counter a couple times to release air bubbles.

Step 6. Place your cheesecake pan into a roasting pan. Pour hot water around it to about halfway up. The steam helps keep it creamy without browning too much.

Step 7. Bake for 75 minutes. The edges will look set but the center will wobble slightly. Turn the oven off, crack the door, and let it sit for an hour.

Step 8. Chill overnight in the fridge before slicing. Trust me, it needs time to set up properly and develop that iconic texture.

5) Tips for Making Original Cheesecake Factory Cheesecake

Use full-fat cream cheese. I know, everyone’s trying to “lighten things up” these days. But for a true cheese cake recipe, you need the fat. It gives you that richness you can’t fake.

Don’t skip the water bath. It’s annoying, I get it. But skipping it often means cracked tops. Think of it like spa treatment for your cake—gentle, warm, and well worth the effort.

Let the ingredients warm to room temperature. Cold cream cheese doesn’t blend well and tends to leave lumps. Letting your eggs and dairy warm up makes a smoother batter that bakes evenly.

6) Making Original Cheesecake Factory Cheesecake Ahead of Time

This is one of those best copycat recipes restaurants inspire that actually works better if made ahead. It needs time in the fridge anyway, so let it chill overnight or even up to two days before serving.

If you’re making it for a party, you’ll love that it frees up oven space on the day-of. I like to bake it the night before and garnish the next day with berries, chocolate shavings, or nothing at all—just that clean creamy finish.

Planning ahead also makes the slicing easier. A well-chilled cheesecake holds its shape, making cleaner cuts and prettier plates. Use a hot knife for best results and wipe between each cut.

7) Storing Leftover Cheesecake

Wrap the cheesecake in plastic wrap or foil, then slide it into an airtight container. It’ll keep in the fridge for about five days. After that, it starts losing texture.

If you’ve got lots left (lucky you), freeze it. Wrap individual slices in parchment and store in a freezer bag. Thaw in the fridge overnight when the craving hits.

And yes, it still tastes amazing straight from the freezer in a moment of weakness. No judgment here. Been there.

8) Try these dessert recipes next!

9) Original Cheesecake Factory Cheesecake