Introduction

Indulge in the divine creaminess and heavenly flavor of this Copycat Cheesecake recipe! This dessert is a crowd-pleaser, capturing the essence of the beloved classic cheesecake found in your favorite bakery or restaurant.

Who Would Love This Cheesecake?

Perfect for dessert enthusiasts, home bakers seeking a challenge, or anyone craving a slice of pure delight, this Copycat Cheesecake recipe aims to recreate the iconic taste and texture of a top-notch cheesecake.

What Makes This Cheesecake Special?

This cheesecake boasts a velvety-smooth texture and a balance of sweet and tangy flavors that melt in your mouth with every bite. Whether served plain or adorned with your favorite toppings, this Copycat Cheesecake is an irresistible treat.

Ingredients for Copycat Cheesecake

For the crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 32 ounces (4 packages) cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

Directions

Crust Preparation:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture evenly onto the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

Filling Preparation:

1. Increase the oven temperature to 350°F (175°C).
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3. Gradually add the sugar and vanilla extract, mixing until well combined.
4. Add the eggs one at a time, mixing after each addition until fully incorporated.
5. Stir in the sour cream and heavy cream until the mixture is smooth and velvety.
6. Pour the filling over the cooled crust in the springform pan.

Baking:

1. Place the springform pan in a larger baking pan or wrap the outside of the pan with aluminum foil to prevent any leaks.
2. Fill the larger pan with hot water, about halfway up the sides of the springform pan, creating a water bath.
3. Bake the cheesecake in the water bath for 55-60 minutes or until the edges are set, and the center is slightly jiggly.
4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour.
5. Remove the cheesecake from the oven and let it cool completely before chilling it in the refrigerator for at least 4 hours or preferably overnight.

Serving Suggestions and Variations

Serve this Copycat Cheesecake plain or top it with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream for added decadence. Experiment with different crust options, like using crushed cookies or nuts, to create unique variations.

Storing Leftovers

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

Conclusion

Master the art of creating an exquisite cheesecake at home with this Copycat Cheesecake recipe! Impress your friends and family with this delicious dessert that rivals the best in town. Share your cheesecake creations and baking experiences with us!