So how’s your summer going? Are you filling your tummies full of gorgeous fresh fruit such as what I used in this Copycat New York Cheesecake Recipe {Cheesecake Factory}. Oh my, nothing like fresh fruit — no sugar needed! They are perfectly sweet the way God made them!

This cheesecake is perfect for any patriotic holiday or just ANYTIME! Just make this while everything is FRESH, FRESH, FRESH!

Look, we’re half way through summer already! The local strawberry patch is already shut down for the 2021 season….my rhubarb and asparagus are done for the year… it’s time for peaches. But I had to get one more strawberry recipe in!


By now, if you’ve been following my food and lifestyle blog since it started . . . oh my, way back in 2009 . . . then you’d know that I have an ongoing love-hate love affair going on with cheesecake! I simply love cheesecake and have since my first bite into one!

I love it so much that when I was in college, I kept a Sarah Lee plain cheesecake and can of cherry pie filling tucked away in my roommate’s mini refrigerator that she was so kind to share with me. It was a huge extravagant expense to me on my nickel and dime budget in college (I couldn’t even afford to go to a fast food restaurant!). And when I had an extra $2.00 in my pocket, I’d run to the coolest shop in town that the hippest peeps shopped at! It had a quaint little coffee shop cafe that served cherry cheesecake. I’d go there and satisfy my cheesecake desires only to the regret of my jeans getting tighter around my behind.

And so began my love-hate relationship with cheesecake!

And that explains why I have SO MANY cheesecake recipes on the blog! Here they are:


The BEST Cheesecake EVER

Lemon Raspberry Cheesecake

Nutella and Pumpkin Mini Cheesecake Bites

Blood Orange and Raspberry Swirl Cheesecake

Chocolate Cheesecake with Espresso Mousse


Step-by-Step Photo Instructions

Set out all of your ingredients, each measured out
Grind up crust ingredients
Mix all dry ingredients for crust
Mix in sugar and cinnamon into crust blend
Add melted butter
Mix well
Tap into prepared springform pan
Beat cream cheese and sugar
Beat in eggs
Add flour and cornstarch
Add vanilla and sour cream
Beat well
Pour batter into spring form pan and bake
Let cheesecake set for two hours. Refrigerate.
Top the cheesecake with beautiful berries of your choice!
Check out my other content @italianbellavitajr on Jumprope.


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Copycat Easy New York Cheesecake Italian

Copycat New York Cheesecake {Cheesecake Factory}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 45 minutes
  • Additional Time: 0 hours
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Cuisine: American and Italian



Cheesecake crust:

  • 2 cups graham cracker crumbs
  • ½ cup crushed almonds (optional)
  • 4 tablespoons white granulated sugar
  • 2 teaspoon cinnamon
  • 2 sticks unsalted butter, melted

Cheesecake filling:

  • 6 packages of 8 ounces each, full fat cream cheese, at room temperature
  • 2 cups white granulated sugar
  • 5 large eggs, at room temperature
  • 16 ounces full fat sour cream, at room temperature
  • 1/4 cup all purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract


  • 2 cups full fat sour cream
  • 1/4 cup white granulated sugar


Preheat oven to 325 degrees Fahrenheit.

Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

Finely chop the nuts or add them to a food processor to chop up.

Add all the ingredients to a large bowl and stir until well combined.

Press the mixture into a 10-1/2 inch buttered springform pan.

Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.

Refrigerate for at least 20 minutes.

Cheesecake Filling:

Make sure all the ingredients are at room temperature before your begin.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.

Add the sugar a little at a time and continue beating until well combined and creamy.

Add the eggs one at a time and beat after each addition until well combined.

Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.

Add vanilla extract.

Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.

Pour cheesecake batter into the prepared springform pan.

Bake in the preheated oven for one hour and 15 minutes <– NO!  Mine needed to bake for 2 hours, so check on yours while it bakes!

Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.

Cover the top with aluminum foil so the top and edges don’t burn.

Mine was not baked enough and needed another full hour to bake and then it was PERFECT.  

After the 2 hours are over, turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.

Time to chill: After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.

In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed.

Spread the topping over the cool cheesecake using an offset spatula.

Transfer to the refrigerator and chill for overnight or for 24 hours.


Serving: 0g | Calories: 582kcal | Carbohydrates: 62g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 658mg | Potassium: 509mg | Fiber: 0g | Sugar: 48g | Vitamin A: 970IU | Vitamin C: 0.7mg | Calcium: 302mg | Iron: 1.1mg