Cheesecake Factory Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 767.9
- Total Fat: 56.9 g
- Cholesterol: 271.5 mg
- Sodium: 564.4 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 0.3 g
- Protein: 13.3 g
View full nutritional breakdown of Cheesecake Factory Cheesecake calories by ingredient
Introduction
Original Cheesecake Factory Cheesecake Original Cheesecake Factory CheesecakeNumber of Servings: 8
Ingredients
-
Crust
1 1/2 cups Graham Cracker Crumbs
1/4 tsp Cinnamon, ground
1/3 cup Butter, salted
Filling
4 packages of 8 oz Cream Cheese, softened
1/2 cup Sour Cream
1 1/4 cup Granulated Sugar
2 tsp Vanilla Extract
5 large Eggs
Frosting
1/2 cup Sour Cream
3 tsp Granulated Sugar
Directions
Step 1
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
Step 2
Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch spring-form pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
Step 3
Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Step 4
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
Step 5
Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MJE1978.
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
Step 2
Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch spring-form pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
Step 3
Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Step 4
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
Step 5
Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MJE1978.