The Best Cheesecake Ever (Copycat Cheesecake Factory Recipe!) (2024)

This creamy cheesecake recipe is one of my post popular dessert recipes! Rich and creamy, with a classic graham cracker crust, it’s even better than the cheesecake factory cheesecake. Store this recipe in the springform pan for up to 5 days. Delicious with whipped cream on top!

Best Cheesecake Recipe

Few things in life are better than sinking your fork into a slice of cheesecake! From the crunchy graham cracker crust to the silky smooth cream cheese filling… this seemingly fancy dessert is pure perfection! And actually quite easy to make at home.

And did I mention it’s the ultimate holiday dessert? Because you can make it days – or even months – in advance. Which is a good thing because although it’s an easy dessert, it’s definitely a time consuming one.

Better than The Cheesecake Factory Cheesecake?

Have you ever wondered: how are Cheesecake Factory Cheesecakes baked? Well, you’re not alone. I worked there over 5 years, serving dessert to thousands of cheesecake lovers. And during that time, people asked me that exact question over and over again.

I probably consumed over 1 million calories taste-testing my way to the answer! I’d take a slice or two home almost every night… sometimes even more! And quickly it became my life mission to learn how to bake next level cheesecakes. After years of research, I finally created the perfect recipe to share with you.

The Best Cream Cheese for Creamy Cheesecake?

The most important ingredient in this cheesecake recipe is cream cheese! With dozens of cream cheese options, it can be hard to know which variety works best, right? Well, I can tell you that after baking HUNDREDS of cheesecakes, the best cream cheese is brick-style cream cheese. I love Philadelphia brand, but use your favorite.

Just be sure your cream cheese is:

• Brick-Style
• Plain (Unflavored)
• Full-Fat
• And Room Temperature (before you begin baking)

Cheesecake Ingredients: Start with Room Temperature Ingredients

• Cream Cheese:Our number one ingredient, so be sure to read all my cream cheese tips above. And do not attempt to make this without cream cheese.
• Granulated Sugar:I don’t suggest reducing the amount of sugar in this recipe. Or using an alternative sweeteners, not even brown sugar.
• Eggs:Use large eggs and bring them to room temperature before use. You’ll use both whole eggs and egg yolks. Save the egg whites for another recipe.
• Vanilla:Pure vanilla extract adds so much delicious rich flavor. Do not use artificial or imitation vanilla.
• Heavy Cream:Aka heavy whipping cream, don’t sub with milk, half and half, or sour cream.
• Graham Cracker Crumbs:Pre-crushed graham cracker crumbs are the easiest choice. If you can’t find them, you can crush graham crackers in a blender until they’re fine crumbs, then use them as called for in the crust.
• Butter:Unsalted butter works best, but salted butter will work just fine.

Some people ask if they can add lemon juice to this recipe to cut the richness, and you can. But don’t add more than a teaspoon.

Make the Graham Cracker Crust

1. Wrap a springform pan with heavy-duty aluminum foil. The foil will protect the pan from the water bath.
2. Spray the pan with non-stick spray. Or grease the pan with butter. Greasing the pan ensures no sticking. No sticking equals perfect slices!
3. Combine the melted butter, graham cracker crumbs, and sugar. This is your graham cracker crust mixture!
4. Press the crust firmly into the bottom of the springform pan. A firmly packed crust will bake up thick and won’t crumble much when sliced.

How to Make Cheesecake

• Cheesecake Prep:Preheat the oven 20 minutes before you plan on baking. Prep you baking pan by wrapping it with aluminum foil and spraying it with nonstick baking spray.
• Par-bake the Graham Cracker Crust:This step ensures a crunchy graham cracker crust. Allow the crust cool as you make the batter.
• Make the Cream Cheese Batter:Use a food processor, stand mixer, or a handheld electric mixer to make the batter. Pour the cheesecake batter on top of the crust and smooth the top.
• Water Bath:Place the springform pan inside roasting pan and fill with hot water.

Bake the Cheesecake Recipe

• Bake the Cheesecake:Bake until the edges look firm, but the center is a little wiggly. Don’t over bake, it’ll firm up a good amount as the cake cools.
• Cool:This is by far the hardest part! But be patient and let it chill at least 6 hours! I promise it’s worth the wait.
• Slice and Serve:Use a large sharp knife and wipe it between slices. Top with whipped cream right before serving! Or try homemade chocolate sauce or raspberry sauce.
• Storage:Wrap leftovers tightly in plastic wrap and store in the fridge. Or follow my guide below and you can freeze this extra rich and creamy cheesecake for up to 2 months.

Water Bath: Grab a Springform Pan and Aluminum Foil!

A water bath is an essential step in making the best cheesecake! The water bath helps the cake stay nice and moist! And it also ensures a crack-free presentation.

I promise, making one isn’t as hard or scary as you might think, and once you do it a few times, it becomes second nature. Learnhow to make an easy water bathwith this step by step tutorial! It’ll turn you into a water bath pro.

How Long Does Cheesecake Last in the Fridge? Can you Freeze Cheesecake?

This creamy dessert will keep in the fridge for up to 5 days! To keep it even longer, you can freeze it!

1. Let it cool completely at room temperature! This will take several hours, so be patient.
2. Wrap the whole cake – or slices – in two layers of saran wrap. Then wrap tightly in aluminum foil.
3. Transfer to a freezer bag, tightly seal, and place in the freezer for up to 2 months.
4. To defrost, thaw in refrigerator overnight. Do not attempt to thaw in the microwave or oven!

Equipment Needed for This Recipe

• Electric Mixer:Astand mixer,food processor, orelectric hand mixerwill work.
• Heavy-Duty Aluminum Foil:Useheavy-duty aluminum foilbecause it’s extra wide and thick. This ensures no water leaks through to your graham cracker crust.
• Spring Form Pan:This panis a workhorse! You cannot make this recipe without a spring form pan. But you can make mini cheesecakes instead.
• Roasting Pan:Use a pan large enough to place the spring form pan inside. A large skillet or baking sheet with high sides will work, but aroasting pandefinitely works the best.

Cheesecake Factory Menu Inspired Desserts:

• Oreo Cheesecake
• Key Lime Cheesecake
• New York Style Cheesecake
• Chocolate Cheesecake
• Pumpkin Cheesecake