This recipe is the heavenly combination of smooth and creamy cheesecake with crunchy graham cracker crumbs. This dessert takes a little extra time to chill before serving, but the wait is well worth it. Make this copycat recipe and it’s sure to become a favorite in your kitchen.
How To Make Cheesecake Factory-Inspired Cheesecake Topped With Graham Cracker Crumbs (Copycat)
This Cheesecake Factory-inspired cheesecake topped with Graham Cracker crumbs is divine. Smooth cheese cake and crunchy Graham Cracker crumbs on top.
Prep:
30 mins
Cook:
50 mins
Total:
1 hr 20 mins
Ingredients
For Crust:
- 5 graham crackers, whole
- 2 tbsp light brown sugar
- ¼ tsp ground cinnamon
- 1 pinch kosher salt
- 3 tbsp butter, melted
For Topping:
- 1 stick butter, melted
- ½ cup light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp kosher salt
- 1½ cup all-purpose flour
- 1 cup graham cracker crumbs, roughly 4 crushed graham crackers
For Filling:
- 16 oz cream cheese
- ⅔ cup granulated sugar
- 2 tbsp all-purpose flour
- 3 eggs, large
- 1 egg yolk
- 3 tbsp heavy cream
- 1½ tsp vanilla extract
Instructions
Crust:
- Spray a round pan and line it with parchment.
- Mix graham crackers, brown sugar, cinnamon, and salt together in a food processor and blend until fine.
- Add the melted butter and process some more. Pour the mixture into the pan and pat down in an even layer.
Crumb topping:
- Toss all ingredients together in a bowl with a fork.
- Mix until it forms a small crumble. Set aside.
Filling:
- Mix cream cheese, sugar, and flour together in a bowl, creaming until it becomes fluffy.
- Add the eggs and yolk to the mix one at a time, scraping batter from the bowl's sides and bottom with a spatula.
- Stir cream and vanilla in, then pour the mixture into the baking pan.
To Make The cheesecake:
- Place the pan in a larger dish filled halfway with hot water.
- Preheat the oven to 400 degrees F.
- Bake the cheesecake for 10 minutes, then sprinkle topping over the top.
- Lower the oven temperature to 200 degrees F and bake for 45 more minutes.
- Open the oven and let the cheesecake cool for an hour. Remove, let cool in the fridge overnight, and serve the next day.
Nutrition
- Sugar: 45g
- :
- Calcium: 132mg
- Calories: 788kcal
- Carbohydrates: 81g
- Cholesterol: 226mg
- Fat: 48g
- Fiber: 2g
- Iron: 3mg
- Potassium: 204mg
- Protein: 12g
- Saturated Fat: 27g
- Sodium: 637mg
- Vitamin A: 1659IU
If you've tried this Cheesecake Factory-inspired copycat recipe for cheesecake topped with graham cracker crumbs, we'd love to hear your thoughts! Share your experience, tips, and any modifications you made in the Baking and Desserts forum.
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