Even though Cheesecake Factory has numerous dishes to choose from on their menu, we all know why people really go to the factory: the cheesecake. And while there are many Cheesecake Factory cheesecake options to choose from, their classic cheesecake—or even a slice with fresh strawberries—is a customer favorite. Which is why we decided to create our own version of this classic dessert.

Want a thicker slice? Double the recipe!

Now if you're at all familiar with Cheesecake Factory cheesecake, you know the slices are pretty thick. While we could have made our cheesecake the same way, we decided to slice the calories in half and make the cheesecake a bit thinner than usual. However, if you would rather have a slice of cheesecake a mile high—just like the Cheesecake Factory cheesecake—then you simply double the cheesecake recipe, but make the same crust.

Copycat Cheesecake Factory Cheesecake Recipe

slice of cheesecake lifted from cheesecake platter — Kiersten Hickman/Eat This, Not That!

Makes 10 servings

Ingredients

For the cheesecake

8 oz. cream cheese, at room temperature
8 oz. sour cream
1 cup sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups water
Fresh berries, for topping

For the crust

10 graham crackers
5 tbsp butter, melted

How to Make It

Preheat the oven to 350 degrees.
Place the graham crackers in a large plastic bag and seal. Using a rolling pin, roll over the graham crackers until they are crushed to a sand-like consistency.
Mix the crushed graham crackers with the melted butter in a bowl. Press into a springform pan.
Prebake the crust for 10 minutes. Set it out to cool.
While the crust is cooling, whisk the cream cheese and sugar together using an electric mixer.
Once the sugar is worked through the cream cheese, add the sour cream and vanilla extract. Add in the eggs next, one at a time.
When the eggs are worked into the cheesecake mixture, stop mixing. You do not want to overmix or the cheesecake will crack in the oven.
Heat up the water in a kettle or a pot over the stove, or even in the microwave until the water is hot.
Wrap the bottom of the springform pan in aluminum foil, then place it on a sheet pan with rimmed edges.
Pour the cheesecake mixture into the springform pan with the crust.
Carefully pour the hot water into the sheet pan, creating a water bath around the cheesecake.
Place the sheet pan (with the cheesecake on it) in the oven.
Bake for 55 minutes. The cheesecake will be slightly wobbly in the middle, that's okay.
Open up the oven door slightly and let it sit for 1 hour to cool.
Let the cheesecake refrigerate for 3-4 hours, or overnight.
Loosen the rim of the cheesecake from the pan using a spatula or a knife. Open up the springform pan.
Serve with fresh berries, whipped cream, chocolate sauce, or any other desired toppings!