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Nutrition Facts
Serving Size 1 (230g) Recipe makes 8 servings The following items or measurements are not included below: 3/4 cup vanilla wafers
Calories 715
Calories from Fat 497		(69%)
Amount Per Serving		%DV
	Total Fat 55.3g	85%
	Saturated Fat 29.9g	149%
	Monounsaturated Fat 17.1g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 259mg		86%
Sodium 362mg		15%
Potassium 300mg		8%
Total Carbohydrate 43.4g		14%
	Dietary Fiber 1.2g	4%
	Sugars 34.4g
Protein 14.5g		29%
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Cheesecake Factory Cheesecake

Recipe #107544 | 3 hours | 1 hour prep | add private note

⁽⁶³⁾ RATE IT NOW Print Recipe

By: XAnnette
Jan 4, 2005

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.

SERVES 8 (change servings and units)

Ingredients

crust

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

Filling

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

Directions

1
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
Cheesecake: All above ingredients should be at room temperature before your begin.
3
Start by beating the cream cheese until light and fluffy.
4
Keep the mixer on a low setting throughout the beating and mixing process.
5
Add the sugar a little at a time and continue beating until creamy.
6
Add one egg at a time and beat after each egg.
7
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
8
Add the sour cream last and beat well.
9
Pour cream cheese into the spring pan.
10
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11
When time is up, prop open oven door and leave in oven for one hour.
12
After one hour, remove from oven.
13
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
14
A cheesecake should season.
15
The wait is worth it.
16
The flavor ripens and becomes enriched.

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Featured Reviews for This Recipe

From: mommyoffour

On Nov 16, 2009

I haven't tried a cheesecake factory cheesecake but after trying your recipe I don't need to. This is TO DIE FOR!!!! I loved this recipe. I think the crust adds so much to this cheesecake. I too doubled the crust and am so glad I did. DH, who isn't a sweet eater, ate 3 slices thoughout the night. I will most definately make this again....and again.......and again. I can't wait to make this for family at Christmas time. Thank you so much for sharing this with us.....WE LOVE IT.

0 people found this review helpful

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From: Dandy Sandy

On Oct 29, 2009

Oh! My! Gosh! This is THE cheesecake recipe! I can't say much more than that! I didn't have a spring form pan so I cooked it in a nine-inch round casserole dish and lowered the temp to 315 and cooked a little longer. I had no idea it would rise so much, about 3 inches, so the sides fell onto the bottom of my oven, but the temp and time worked. I am actually going to buy a spring form pan now, so I can make this recipe without it spilling over. Otherwise, this could probably be cooked in two 9-inch casserole dishes, just lower the temp and lengthen the time a bit. Delicious!

1 person found this review helpful

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From: MelinOhio

On Nov 16, 2005

Made exactly as directed. This is so good, I love the cheesecake factory (and it cost $8.99 for a piece). This tasted even better 2 days later, thats as long as it lasted. Thanks for a great recipe, I am going to make another one next week for the holidays ( a few days ahead of course).

11 people found this review helpful

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From: bykirk

On May 6, 2005

I made this for my friend's 30th birthday. A group of us ladies ate in before our night on the town and EACH one of us liked it (lotzzz!) I don't think the crust tastes like Cheescake Factory but I did like the nutty flavor/texture all the same. A keeper for sure! Thanks.

10 people found this review helpful

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