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Cheesecake Factory Cheesecake

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Ingredients

Adjust Servings:
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
1 1/2 lbs 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

Nutritional information

696.5
Calories
485 g
Calories From Fat
53.9 g
Total Fat
26.7 g
Saturated Fat
248.7 mg
Cholesterol
406.3 mg
Sodium
43.8 g
Carbs
1.1 g
Dietary Fiber
38.8 g
Sugars
12.4 g
Protein
230g
Serving Size

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Cheesecake Factory Cheesecake

Features:
    Cuisine:

    I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! 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.

    • 200 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cheesecake Factory Cheesecake, I feel sad for anyone who has never been to a Cheesecake Factory restaurant This cheesecake is out of this world! 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 , I have made this cheesecake several times for work parties and for family gatherings Everyone loves this cheesecake There are never any leftovers I follow the recipe exactly I do add strawberries and drizzle chocolate over the top I have also used this recipe to make cheesecake cupcakes and I have added pecans to the cheesecake to make a pecan cheesecake The picture in this post is this recipe in half to make two 8 inch cheesecakes This cheesecake makes a 10 inch cheesecake that is very thick This recipe always turns out perfect


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    Steps

    1
    Done

    Crust: Mix All Nuts and Vanilla Wafer Crumbs With Melted Butter and Press Into a 9 Inch Buttered Springform Pan, Trying to Line the Sides as Much as Possible About 1 1/2" Up the Sides of the Pan, Set Aside.

    2
    Done

    Cheesecake: All Above Ingredients Should Be at Room Temperature Before Your Begin.

    3
    Done

    Start by Beating the Cream Cheese Until Light and Fluffy.

    4
    Done

    Keep the Mixer on a Low Setting Throughout the Beating and Mixing Process.

    5
    Done

    Add the Sugar a Little at a Time and Continue Beating Until Creamy.

    6
    Done

    Add One Egg at a Time and Beat After Each Egg.

    7
    Done

    When Eggs Have Been Mixed Into the Cream Cheese Add Flour, Vanilla and Lemon Juice, Mix Well.

    8
    Done

    Add the Sour Cream Last and Beat Well.

    9
    Done

    Pour Cream Cheese Into the Spring Pan.

    10
    Done

    Place on the Top Rack in the Middle of a 325 Degrees Preheated Oven For One Hour and 15 Minutes.

    11
    Done

    When Time Is Up, Turn Oven Off, Prop Open Oven Door and Leave in Oven For One Hour.

    12
    Done

    After One Hour, Remove from Oven.

    13
    Done

    Let Cool Enough Before the Cheesecake Is Put Into the Refrigerator For 24 Hours.

    14
    Done

    a Cheesecake Should Season.

    15
    Done

    the Wait Is Worth It.

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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