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.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.
Making the cheesecake
Place the pan in a larger dish filled halfway with hot water.Â
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.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.
Making the cheesecake
-
Place the pan in a larger dish filled halfway with hot water.Â
-
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.
Ingredients You Need
Have your own special recipe to share? Submit Your Recipe Today!
Related Cheesecake Recipes
No-Bake Strawberry Nutella Cheesecakes
Cherry Cheesecake Delight
Red Velvet Cheesecake Cake
Cheesecake Strawberries
Caramel Pecan Turtle Cheesecake (The Cheesecake Factory Copycat)
Lavender Cheesecake
No-Bake Rolo Cheesecake
