66 Reviews of Cheesecake Factory Cheesecake

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).

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.

From: Bev erly

On Jul 5, 2007

Delicious recipe for cheesecake, but I was unsure about one of the steps. After the baking time was up and recipe states to "prop open oven door and leave in oven for one hour", I was unsure whether the oven should be turned off or left on since it did not say. Many recipes say to leave the cheesecake in the oven (turned off) with the door closed for one hr. I turned the oven off and left it in the oven with the door open. It came out perfect. I breathed a sigh of relief as this could have been an expensive mistake. Anyway, it was perfect so hopefully no one else has to wonder the same thing. I received many compliments on this cheesecake so Thanks for sharing. Definitely worth making!

From: Dimple's girl.

On Feb 23, 2009

Haven't made this cheesecake yet, but plan to. My comment id for the couple of chefs who asked about the cheesecake cracking in the middle. If you bake youe cheesecake in a water bacth, it will prevent that. Also, you could put a small oven safe dish of water in the oven when you bake it (this is waaaay easier than using a water bath). The moisture prevents the cracking.

From: Chef Annie

On Mar 23, 2005

Delicious! I made it with a regular (but thick) graham cracker crust and served a blueberry-lemon sauce on top. Make sure you "season" it overnight-it really makes all the difference in the texture and creaminess.

From: Chef #7502509

On Mar 14, 2009

I love the Cheesecake at Cheesecake Factory, so when I saw this recipe on recipezaar I just can't wait to make one. The first one I made there were cracks and it really looked ugly. As far as the taste, it was very very delicious and it tasted just like the original cheesecake factory cheesecake. I read one review said that if you leave a bowl of water in the oven while you baking the cheesecake, that will prevent the cracking. I tried it today and it worked! There is no more cracks.

From: brc23

On Jul 23, 2006

I got rave reviews for this recipe! AWESOME! I will for sure be making this again. It tastes just like the Cheesecake Factory's. I didn't have all the nuts for the crust, so I made the traditional graham cracker crust you make other cheesecakes with and it was just as wonderful. Thanks for sharing!!

From: boardgirl148

On Aug 15, 2006

This is a great cheesecake. I substituted 1 1/2 cups of graham cracker crumbs for the vanilla wafers and nuts in the crust, and I used 1/3 less fat cream cheese instead of regular, but everything else was the same. It takes some time to make this, but it is well worth it. I served it with fresh strawberries; it was delicious.

From: Jan King

On Oct 3, 2006

For years I used my mother-in-law's Blender Cheesecake recipe. Then I switched to the Bookbinder's Cheesecake (Vincent Price Cookbook). Now my family's cheesecake of choice is this one. It has a nice texture, great crust and a real "cheesecake" flavor. I make "as is". Thanks for submitting.

From: Renita

On Jun 19, 2006

I loved it!! I did not want to spend the money on all the nuts so I made another recipe for the crust. Also, I did not get to leave the cake set for the full 24 hours (only like, 8) but it was still GREAT. Can't wait to taste it again tonight--which will mark the full 24 hours!! Thanks for the recipe.