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
For Crust:
- 5 graham crackers (whole)
- 2 tbsp light brown sugar
- 1/4 tsp ground cinnamon
- 1 pinch kosher salt
- 3 tbsp butter (melted )
For Topping:
- 1 stick butter (melted)
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 1/2 cup all-purpose flour
- 1 cup graham cracker crumbs (roughly 4 crushed graham crackers)
For Filling:
- 16 oz cream cheese
- 2/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 eggs (large )
- 1 egg yolk
- 3 tbsp heavy cream
- 1 ½ tsp vanilla extract
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.
Making the cheesecake
-
Place the pan in a larger dish filled halfway with hot water.
-
Preheat the oven to 400ºF.
-
Bake the cheesecake for 10 minutes, then sprinkle topping over the top.
-
Lower the oven temperature to 200ºF 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.
How To Make Cheesecake Factory-Inspired Cheesecake Topped With Graham Cracker Crumbs
Ingredients
For Crust:
- 5 graham crackers, whole
- 2 tbsp light brown sugar
- 1/4 tsp ground cinnamon
- 1 pinch kosher salt
- 3 tbsp butter, melted
For Topping:
- 1 stick butter, melted
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 1/2 cup all-purpose flour
- 1 cup graham cracker crumbs, roughly 4 crushed graham crackers
For Filling:
- 16 oz cream cheese
- 2/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 eggs, large
- 1 egg yolk
- 3 tbsp heavy cream
- 1 ½ 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.
Making the cheesecake
-
Place the pan in a larger dish filled halfway with hot water.
-
Preheat the oven to 400ºF.
-
Bake the cheesecake for 10 minutes, then sprinkle topping over the top.
-
Lower the oven temperature to 200ºF 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.
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