It’s {Crazy Cooking Challenge} time again and this month we are doing Cheesecakes. Setting out to find the best cheesecake recipe wasn’t easy. I really love cheesecake so I didn’t know how I’d ever settle on the perfect one. I’m not super particular about my cheesecake either. I love them. All of them.
My favorite is chocolate cheesecake of any kind, but when setting out to do this challenge, I really wanted a simple, but amazingly flavorful plain cheesecake. The kind of recipe that can be a base for many different kinds. I turned to the Cheesecake Factory for that.
After some research, I was able to find a recipe that claims to be a Cheesecake Factory Cheesecake recipe. Is it? I have no idea. Is it a copycat recipe? Maybe. What I do know, is that it’s GOOD!
It was the perfect basic cheesecake recipe – we tried several toppings to see if the flavor held – Caramel, Chocolate Ganache and Summer Berries. All were amazing on top of this cheesecake.
I settled on the caramel topping for this one though, because it really was the best (and we love caramel!)
This cheesecake recipe is simple, creamy and fantastic with just about any dessert topping imaginable.
Ingredients
- 1/4 cup pecans, finely chopped
- 1/4 cup almonds, finely chopped
- 1/4 cup walnuts, finely choped
- 3/4 cup vanilla wafers, chopped
- 2-3 tablespoons of melted butter
- 1 1/2 pound of cream cheese, room temperature
- 1 1/3 cup sugar
- 5 Large eggs, room temperature
- 1/4 cup of flour
- 2 teaspoons of vanilla (or any flavor extract you’d like)
- 2 teaspoons of lemon juice
- 16 ounces of sour cream, room temperature
Instructions
In a food processor, mix up all of the nuts and the vanilla wafer crumbs. Add butter to the mixture and mix well.
Press the mixture into a spring form pan… even out the crust so it’s the same height all around, going up the sides of the pan as well. Bake at 350 for about 10 minutes and then allow to cool completely before adding the filling. Drop temperature of oven down to 325
In a mixing bowl, beat the cream cheese until it is light and fluffy. On low, add the sugar, beating until it is creamy. I do all of this in my stand mixer, so I can add each egg individually. If you need to use a handheld mixer, beat well between each egg.
Add the flour, the vanilla and the lemon juice and mix everything together really well.
Add the sour cream and mix together well.
Pour the cheesecake mixture into the spring form pan. Cook in a 325 degree oven for 1 hour and 15 minutes. Open the door slightly and allow the cheesecake to “rest” in the oven for an additional hour with the oven OFF. Remove from the oven after an hour and allow to cool all the way to room temperature before you put it into the refrigerator for 24 hours.
Trust me, it needs to be refrigerated that long. It gives all the flavors a chance to marry each other and will make the cheesecake rich and full of flavor. Reserve some of the cheesecake mixture to decorate with if you’d like or simply use whipped cream or topping.
Enjoy!
http://dailydishrecipes.com/caramel-cheesecake-cheesecake-factory-recipe-ccc/
Nicole Cook
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That looks divine!! I need to find a CF and go eat there because I’ve never been! I love your blog’s new look
Stopping by from CCC #18 – I pinned, tweeted, stumbled, and FB’d your cheesecake
This looks so good! I’d love for you to stop by – I’m #9 in the challenge.
Cheesecake Factory is the best~so I have no doubt that your cheesecake was amazing. I love the caramel topping!
Great CCC pick! I’m #16.
Caramel….swoon!!! It is all I need to see, hear, & taste. YUM
I’m about ready to lick my computer screen. This looks wonderful! We love the Cheesecake Factory so I can’t wait to make this!
Yum, I just want to run my finger through all that luscious caramel sauce. You are so right, If you have a good base to start with, anything else will complement it.
I was sold at the word caramel! This looks delicious….I am CCC #13…please stop by!
Oh, this looks amazing! So beautifully garnished, too. A classic cheesecake with a caramel topping would disappear quickly around here
Wow! Beautiful! I’ll definitely have to try this! Stopping by from the CCC, #66
Looks amazing as always Nicole. I need a good basic cheesecake recipe and I’m gonna give this one a try.
Nuts and caramel? Yes please!
Jen #73
The caramel drizzle on a wonderful cheesecake…yum.
If you haven’t already, I’d love for you to check out my CCC entry: #6 Mini Cheesecake Bites.
Lisa~~
Cook Lisa Cook
Love the crust, doll. It is perfect! I’ve had Cheesecake Factory’s cheesecake…yours looks yummier!
I love the idea of putting nuts in the biscuit base, I’ll be trying that the very next time I make one!
That looks amazing, Nicole! I love how versatile the cheesecake recipe is, but then smothering it in caramel sauce? Oh my! I could just stick my face in it!
#4
What a fantastic cheesecake! I love all of the caramel! So beautiful!
Stopping by from Crazy Cooking Challenge #59 – I pinned and tweeted your cheesecake!
Amber
http://thecookssister.wordpress.com
Can you please make me one and bring me a piece next Thursday, when I come to your neck of the woods.
OMG – looks so good!
Thank you for being a part of the CRAZY COOKING CHALLENGE. Watch for upcoming details about the next years challenge.