Copycat Cheesecake Factory Cheesecake

round cheesecake cake with whipped cream and a large strawberry in the center

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This copycat Cheesecake Factory cheesecake recipe is a duplicate of the restaurant's famous dessert and can be made in your Instant Pot!

Total Time5 20

Yield: servings

Author: Amy Locurto

Equipment

Instant Pot

7" Springform Pan

Calories: 622kcal

Ingredients

Crust

⅛ cup finely chopped pecans
⅛ cup finely chopped almonds
⅛ cup finely chopped walnuts
40 Vanilla Wafer cookies
2 tablespoons melted butter

Filling

16 oz cream cheese
¾ cup sugar
4 eggs
1 ¼ cup sour cream
3 tablespoons all purpose flour
1 ½ teaspoon vanilla extract
1 ½ teaspoon lemon juice

Garnish

2 cups Whipped Cream
1-6 Strawberries

Instructions

Spray a 7" springform pan lightly with cooking spray.
Place the trivet (wire rack) that came with your Instant Pot into the inner pot, then add 1 1/2 cups of water.
Fold a long piece of foil in half long ways and then in half again to make a sling. Use this to help lift the cheesecake pan in and out of your Instant Pot.
You’ll also need a paper towel to absorb moisture.

Crust

In a food processor combine the cookies, nuts and butter.
Place the cookie mixture into the bottom of the pan. Pat until even and going up the sides of the pan.
Blind bake for 15 minutes at 325 degrees.

Cheesecake

Make sure all filling ingredients is at room temperature before starting
In a large bowl using a mixer, beat cream cheese, sugars until light and fluffy.
Add vanilla and lemon juice beat until combined.
Add eggs, one at time and gently beat until blended.
Add sour cream into the cheesecake mixture and mix until creamy. Don’t over-mix.
Pour batter on top of crust and smooth with a spatula.
Add a paper towel over the pan (to soak up extra moisture) and cover with foil. Seal lightly.
Place pan on the foil sling and slowly lower into the Instant Pot.
Lock the lid and close valve to the sealing position.
Press manual, high pressure for 35 minutes.
Once done, turn off the Instant Pot and let the pressure release naturally. (15-18 minutes)
Unlock the lid and use the foil sling to gently transfer pan to a cooling rack.
Remove foil and paper towel. Gently dab up any excess liquid with a paper towel.
Let cool at room temperature for 1 hour
Cover pan with foil and refrigerate for 4-6 hours or overnight before decorating.

Decorate Cake

Before serving, add whipped cream to the top of the cheesecake. Garnish with fresh strawberries.

Notes

No Instant Pot? No Problem! (Oven Instructions)

You can easily bake this cheesecake in a traditional oven! The Instant Pot uses steam to keep the cake creamy and crack-free, so we will use a simple water bath to get that exact same velvety texture.

Preheat & Prep: Preheat your oven to 325°F (163°C). Wrap the bottom and outer sides of your springform pan tightly with 2 to 3 layers of heavy-duty aluminum foil to prevent water from leaking into your crust.
Set Up the Water Bath: Place your foil-wrapped pan inside a larger, high-sided baking dish (like a roasting pan or 9x13 pan). Pour your cheesecake batter into the springform pan, then place the entire setup onto the center rack of your oven.
Add Hot Water: Carefully pour boiling water into the outer larger pan until it reaches about halfway up the sides of your cheesecake pan.
Bake: Bake for 45 to 55 minutes (7-inch pan). The edges should look set, but the very center will still have a slight, gelatinous jiggle.
The Cool Down: Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for 30 minutes to cool slowly. This prevents the surface from cracking! Remove, cool completely on the counter, and chill in the fridge for at least 4 hours before serving.

Plan To Make This?Please share if you do. Mention @LivingLocurto or tag #LivingLocurto on Instagram. We'd love to see!

Course: Dessert

Cuisine: American

Keyword: cheesecake, Cheesecake Factory, copycat, dessert, instant pot

Nutrition