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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



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


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.

About this Recipe

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