Caramel Cheesecake – Cheesecake Factory Recipe

Caramel Cheesecake Factory Cheesecake

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!)

5.0 from 1 reviews
Caramel Cheesecake – Cheesecake Factory Recipe {CCC}
This cheesecake recipe is simple, creamy and fantastic with just about any dessert topping imaginable.
Serves: 6-8
For the crust:
  • ¼ cup pecans, finely chopped
  • ¼ cup almonds, finely chopped
  • ¼ cup walnuts, finely choped
  • ¾ cup vanilla wafers, chopped
  • 2-3 tablespoons of melted butter
For the Filling
  • 1½ pound of cream cheese, room temperature
  • 1⅓ cup sugar
  • 5 Large eggs, room temperature
  • ¼ 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
For the Crust:
  1. In a food processor, mix up all of the nuts and the vanilla wafer crumbs. Add butter to the mixture and mix well.
  2. 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
For the Filling:
  1. 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.
  2. Add the flour, the vanilla and the lemon juice and mix everything together really well.
  3. Add the sour cream and mix together well.
  4. 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.
  5. 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.
  6. Enjoy!



Cheesecake Factory Caramel Cheesecake


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  1. says

    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 :)

  2. says

    Oh, this looks amazing! So beautifully garnished, too. A classic cheesecake with a caramel topping would disappear quickly around here :)

  3. Juanita's Cocina says

    Love the crust, doll. It is perfect! I’ve had Cheesecake Factory’s cheesecake…yours looks yummier! 😉

  4. Tina @ MOMS CRAZY COOKING says

    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.

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