Results 1 to 2 of 2
  1. #1
    Deal GURU rtebalt's Avatar
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    Default Cheesecake Factory Cheesecake Recipe

    1/4 cup Finely Chopped Pecans
    1/4 cup Finely Chopped Almonds
    1/4 cup Finely Chopped Walnuts
    3/4 cup Finely Chopped Vanilla Wafers
    2 tablespoons Melted Butter
    1 1/2 pound Cream Cheese
    1 1/3 cup Sugar
    5 large Eggs
    16 ounces Sour Cream
    1/4 cup Flour
    2 teaspoons Vanilla
    2 teaspoons Lemon Juice

    For Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

    For Filling: Start 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.

    When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

    Pour 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.

    When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let 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.

  2. The Following 2 Users Say Thank You to rtebalt For This Useful Post:

  3. #2
    What's a Budget? Deborah_D's Avatar
    Join Date
    Dec 2012
    Henderson, NV

    Default Re: Cheesecake Factory Cheesecake Recipe

    I love cheese cake and this one sounds wonderful!!

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.