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
- â…” 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.Â
- Mix graham crackers, brown sugar, cinnamon, and salt together in a food processor and blend until fine.Â
- 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.Â
- 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
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