Cheesecake Factory Cheesecake

This cheesecake is based from the one that you can purchase from Sam’s Wholesale Club. You will find the nut crust quite unusual.

You can get more copycat restaurant recipes just like The Cheesecake Factory recipes here at

Cheesecake Factory Cheesecake

  • Author:
  • Recipe Type: Dessert Recipe, CopyKat Recipes, CopyKat Restaurant Recipes
  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Serves: 8

The crust for this cheesecake is so yummy it adds great flavor to the cheesecake!


  • Crust:
  • 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
  • 9" Spring form pan (coat lightly with butter)
  • Filling
  • 1 1/2 pounds cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 2 teaspoons lemon juice



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


All above ingredients should be at room temperature before your begin.

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 form 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.

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  • Barbara Turner

    this is the best cheesecake ever better than when I have it at the cheesecake factory

  • hkr

    I made this cheesecake recipe after seeing it online a week ago. The cheesecake itself is good, but there is a flavor in the crust that I do not like and I cannot pinpoint it. I followed the recipe as written as far as ingredients go, but I put my spring form pan in a water bath and left it in the oven after turning it off for more than one hour to prevent cracking. There were no cracks and the appearance was flawless. I have eaten one piece each day since I made it and gave some away. The taste does improve with time. I think I will do a different crust (maybe just delete the vanilla wafers) next time I make it. They contain artificial flavoring and maybe that is it. It is worth saving and making again instead of moving on to a different recipe.

  • Trina

    Do you turn the oven off or leave it on after the 1 hour and 15 minutes?

  • Helen Tweddle

    chocolate hobnobs are amazing for the base of this cheesecake!!

  • Mike

    love the recipe. I’ve made it about 6 times and every time I used a something different for the crust. The fav so far is graham cracker, nilla wafers and pecans.

  • Tula Berry

    Thank you so much for sending me the Cheesecake Factory Nut Crust Recipe.. I am going to make this for our Thanksgiving desert, and I am sure we will make this a part of our Holiday deserts from no on. Thanks again
    Tula Berry

  • Eleanore

    Very GOOD

  • Catherine

    Best. Cheesecake. Ever. My first cheesecake using this recipe was too dry, so I have reduced the cooking time by 15 min. to only 1 hour, and WOW! This cheesecake is awesome, and my family and friends will attest to that! You can use a traditional graham cracker crust and it is still the best.