The Cheesecake Factory cheesecake is the gold standard for creamy, baked cheesecakes. With a silky texture and a perfectly balanced graham cracker crust, this classic dessert is easier to make at home than you might think. Below is a simple, dependable recipe and practical tips to recreate that smooth, velvety cheesecake from scratch.
Inspired by the Original Cheesecake that launched a famous chain, this version keeps the ingredient list short and the method straightforward. You don’t need a water bath, special equipment, or complicated steps—just attention to temperature and texture to avoid lumps and cracks.
Why this recipe works
This is a reliable, no-fuss cheesecake because it uses simple ingredients and a gentle baking temperature to produce a creamy, crack-free result. There’s no pre-baking of the crust and no water bath required if you control oven heat and batter consistency.
Tips for success
- Bring cream cheese to room temperature before mixing. Softened cream cheese blends smoothly and prevents lumps.
- Moisten graham cracker crumbs just enough with melted butter. Too little butter makes a crumbly crust; too much makes it greasy. Test by squeezing a handful of crumbs—if they clump, the ratio is right.
- Beat the filling until smooth and silky. Avoid overworking the batter and scrape the bowl frequently to eliminate any pockets of unmixed cream cheese.
- A properly baked cheesecake will still have a slight jiggle in the center. Overbaking leads to cracked surfaces and a dry, curd-like texture.
Perfect graham cracker crust
Find the right balance of crumbs to butter. Mix the crumbs, sugar, and melted butter until the mixture holds together when pressed. Press firmly across the bottom and a little up the sides of a 9-inch springform pan for structure and a tidy edge.
Is a water bath necessary?
Not for this recipe. A water bath can help some cheesecakes bake more evenly, but it isn’t essential if you bake at a low, steady temperature (around 300°F) and avoid overmixing. Cracks are more often caused by high oven temperatures or overbaking than by the absence of a water bath.
Getting a tall, bakery-style cheesecake
To achieve a tall cheesecake similar to those from bakeries, use 32 ounces (four 8-oz packages) of cream cheese in a standard 9-inch springform pan. More cream cheese yields a taller, denser cake; using less will produce a shorter result.
How to make the cheesecake
- Preheat the oven to 300°F (150°C).
- Combine 2 cups crushed graham cracker crumbs, 1/4 cup granulated sugar, and 9 tablespoons melted unsalted butter in the bottom of a 9-inch springform pan. Press the mixture firmly across the bottom and slightly up the sides. Set aside.
- Beat 32 ounces softened cream cheese until smooth. Add 1 cup granulated sugar and beat until incorporated. Mix in 1 teaspoon vanilla extract.
- Add 4 eggs one at a time, beating gently after each addition and scraping the bowl as needed. Stir in 1 cup milk (or cream) just until incorporated. The batter should be smooth and silky—avoid overmixing.
- Pour the batter into the prepared crust and bake for about 1 hour. The center should still be slightly jiggly. Turn off the oven, crack the door if desired, and allow the cheesecake to cool gradually. Refrigerate until completely chilled before serving—overnight is best, but at least 4 hours is recommended.
Chilling time
For best texture and flavor, chill the cheesecake overnight. If short on time, refrigerate for at least 4 hours to let it set properly.
Cheesecake Factory Cheesecake
Ingredients
- 15 graham crackers (about 2 cups crushed)
- 9 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
Filling
- 32 oz softened cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup milk or cream
Instructions
- Preheat the oven to 300°F (150°C).
- Mix the graham cracker crumbs, sugar, and melted butter in the bottom of a 9-inch springform pan. Press firmly across the bottom and slightly up the sides. Set aside.
- Beat the softened cream cheese until smooth. Add the sugar and vanilla, then mix until combined.
- Add the eggs one at a time, beating gently and scraping the bowl between additions. Stir in the milk or cream just until incorporated; avoid overmixing.
- Pour the batter into the crust and bake for about 1 hour. The center should still be slightly jiggly. Cool gradually, then refrigerate until completely chilled before slicing.
Notes
Heavy cream can be used instead of milk for a richer texture.
Do not overbake. The center should appear slightly unset when you remove it from the oven; it will firm up as it cools and chills.
Nutrition (per serving)
Calories: 517 kcal · Carbs: 61 g · Protein: 23 g · Fat: 19 g
