Better Than Cheesecake Factory Cheesecake Recipes

25 BEST CHEESECAKE FACTORY COPYCATS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cheesecake Factory dish in 30 minutes or less!

EXTRA RICH AND CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
• Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
• In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
• Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
• In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
• Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
• Add in the cream and beat until it's just incorporated in the batter.
• Pour filling into prepared crust and, using a silicone spatula, smooth the top.
• Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
• Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
• Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
• Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

BETTER THAN CHEESECAKE FACTORY, CHEESECAKE!

Steps:

• Set out on the counter cream cheese, butter and eggs all day, until soft and room temperature.
• Filling:.
• Beat together cream cheese and ½ of the sugar until mixed. Add other ½ of the sugar and other ingredients, mixing in eggs ONE at a time. Just mix until combined. DO NOT OVERBEAT!
• Crust:.
• Mix together and press into bottom and sides of a springform pan. Bake at 325 degrees for 6 minutes. Let cool for 30 minutes in the refrigerator before adding cream cheese mixture.
• To bake Cheesecake:.
• Preheat oven to 325 degrees. Bake for 45 min - 1 hour. Turn oven off and let it sit for another 10-12 minutes. Then prop the door open (I use a wooden spoon) to allow the cheesecake to cool slowly until it is cool enough that you can lift it out with your hands. Then refrigerate for at least 24 hours. It gets better each day!