The Cheesecake Factory Original Cheesecake

• servings: 12 servings

Ingredients

Crust:

1 ½ cups graham cracker crumbs

¼ teaspoon ground cinnamon

⅓ cup unsalted butter or margarine, melted

FILLING:

4 (8 oz.) packages cream cheese, softened

1 ¼ cups sugar

½ cup sour cream

2 teaspoons vanilla extract

5 large eggs

TOPPING:

½ cup sour cream

2 teaspoons sugar

Directions

Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

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.

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.

Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Nutrition

• Calories: 519
• Total Fat: 39 g
• Saturated Fat: 21 g
• Cholesterol: 183 mg
• Sodium: 423 mg
• Total Carbohydrate: 34 g
• Protein: 10 g