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Cheesecake Factory Cheesecake

Russ Myers


This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes we double the crust portion of the recipe just to have a thicker crust.
Recipe by: b-man
Master Chef


★★★★★ 1 vote

8 Servings
1 Hr 45 Min
1 Hr 15 Min


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1/4 c
finely chopped pecans
1/4 c
finely chopped almonds
1/4 c
finely chopped walnuts
3/4 c
finely chopped vanilla wafers
2 Tbsp
melted butter


1 1/2 lb
cream cheese
1 1/3 c
5 large
16 oz
sour cream
1/4 c
2 tsp
vanilla extract
2 tsp
lemon juice

How to Make Cheesecake Factory Cheesecake


  • 1Crust: 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.
  • 2Cheesecake: All above ingredients should be at room temperature before your begin.
  • 3Start by beating the cream cheese until light and fluffy.
    Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.
  • 4When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
  • 5Pour cream cheese into the spring pan.
    Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • 6When time is up, prop open oven door and leave in oven for one hour.
    After one hour, remove from oven.
  • 7Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Printable Recipe Card

About Cheesecake Factory Cheesecake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American

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