Cheesecake Recipe – Famous Mouth Watering Cheesecake

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This is the cheesecake factory recipe, their famous mouthwatering cheesecake. In the world of cheesecake, this is the caviar of cheesecakes.



**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**



  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped walnuts
  • Finely chopped almonds: 1/4 cup
  • 3/4 cup finely chopped vanilla wafers
  • 2 tablespoons melted butter



  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice




Crust Directions:

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.


Cheesecake Directions:

  • All the filling ingredients should be at room temperature.


  • Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).


  • Add the sugar a little at a time and continue beating until creamy.


  • You can Add one egg at a time and beat after each egg.


  • Add flour, vanilla and lemon juice, mix well.


  • Add the sour cream and beat well.


  • Pour cream cheese mixture into the springform pan.


  • Place on the top rack in the middle of a 325 degree F preheated the oven for one hour and 15 minutes.


  • When time up turns oven off, prop open oven door and leave in oven for one hour.


  • Remove from oven and let cool then refrigerate for 24 hours.


  • Remember this important tip: A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.


**The crust recipe below is for those who prefer a crust without nuts**



  • 1 ½ cups graham cracker crumbs
  • ¼ teaspoon ground cinnamon
  • 1/3 cup melted margarine



  •  Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.


  •  Press the crumb into a 9-inch springform pan that has been lined on the bottom and side with parchment paper.


  •  Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.


  •  Put the crust in your freezer until the filling is done.


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