Copy Cat Recipe – The Cheesecake Factory Cheesecake Recipe

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What You Need

Crust

1/2 cup finely chopped pecans
1/2 cup finely chopped almonds
1/2 cup finely chopped walnuts
2 cup finely chopped vanilla wafer
4 tablespoons melted butter

Filling

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

What To Do

Preheat oven to 325

Mix all crust ingredients together and press into a buttered 9 inch springform pan. Try and go about 1.5 inches up the side

Beat cream cheese together ( I used a hand mixer) you want it to be light

Add sugar and beat in slowly.

Next add the eggs in one at a time. Make sure each is fully beaten in before adding another one.

Next add flour, vanilla, and lemon juice and mix well.

Add sour cream and beat in.

Pour the mixture into the crust – I had a little mixture left over.

Place in the oven on the top rack for 1 hour and 15 minutes.

Turn off oven open the door ( just a crack) and leave cheesecake there for one hour.

Place the cheesecake in the fridge for about 8 hours ( the more you wait the flavors will become better).

Enjoy!