Cheesecake Factory 30th Anniversary Cheesecake
The Cheesecake Factory’s 30th Anniversary Cheesecake is a decadent, creamy, and luxurious dessert that the entire family will love. This classic cheesecake is made with a combination of cream cheese, sugar, eggs, sour cream, and a splash of vanilla extract. It is then topped off with a decadent layer of chocolate ganache and finished with a crunchy brown sugar and graham cracker crust. With its rich flavors and creamy texture, it is no wonder that this cheesecake has been a fan favorite for 30 years!
Overview
The Cheesecake Factory’s 30th Anniversary Cheesecake is a classic cheesecake that has been around for three decades. It is made with cream cheese, sugar, eggs, sour cream, and a splash of vanilla extract. The cheesecake is then topped off with a decadent layer of chocolate ganache and finished with a crunchy brown sugar and graham cracker crust. This cheesecake is perfect for any occasion and can be served with a variety of accompaniments, such as fresh fruit, ice cream, or whipped cream.
This cheesecake is suitable for vegetarians, but can easily be made vegan-friendly by substituting dairy-free cream cheese, vegan butter, and vegan sour cream. It can also be made gluten-free by using gluten-free graham crackers for the crust. The recipe yields 8 to 10 servings and takes about 55 minutes to prepare.
Ingredients
- 2 (8 oz) packages of cream cheese, softened
- 1 cup of sugar
- 2 large eggs
- 1/4 cup of sour cream
- 1 teaspoon of vanilla extract
- 3/4 cup of semi-sweet chocolate chips
- 1/4 cup of heavy cream
- 1/2 cup of graham cracker crumbs
- 2 tablespoons of brown sugar
- 2 tablespoons of melted butter
Instructions
- Preheat oven to 350°F.
- Mix together the graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press the crust mixture into the bottom of a 9-inch springform pan.
- In a medium bowl, mix the cream cheese and sugar until light and creamy.
- Add the eggs, one at a time, and mix until incorporated.
- Add the sour cream and vanilla extract and mix until combined.
- Pour the batter into the springform pan.
- Bake for 30 minutes.
- Remove the cheesecake from the oven and let cool for 10 minutes.
- Heat the chocolate chips and heavy cream in a small saucepan over low heat, stirring frequently, until melted and smooth.
- Spread the melted chocolate over the top of the cooled cheesecake.
- Refrigerate for at least 4 hours before serving.
Nutritional Information
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 5g
Cooking Time
Prep time: 10 minutes
Cook time: 30 minutes
Chill time: 4 hours
Equipment
- 9-inch springform pan
- Mixing bowls
- Mixer
- Small saucepan
- Measuring cups and spoons
Serving Suggestions
- Serve with fresh fruit or ice cream
- Top with whipped cream and a dusting of cocoa powder
- Garnish with fresh mint leaves, chocolate shavings, or chopped nuts
- Serve with a drizzle of caramel or chocolate sauce
Variation Ideas
- Swap out the semi-sweet chocolate chips for white chocolate chips
- Toss in some chopped nuts, coconut flakes, or dried fruits to the cheesecake batter
- Add 1/4 cup of cocoa powder to the crust mixture for a chocolate crust
- Swap out the graham crackers for chocolate cookies for a double chocolate crust
- Mix in some peanut butter or Nutella to the ganache
- Swap out the semi-sweet chocolate chips for butterscotch chips
Substitutions
- Cream cheese: use vegan cream cheese or low-fat cream cheese
- Butter: use vegan butter or margarine
- Sour cream: use vegan sour cream or plain yogurt
- Graham cracker crumbs: use gluten-free graham cracker crumbs
Storage
- Room temperature: store covered for up to 2 days
- Refrigerator: store covered for up to 4 days
- Freezer: store in a tightly sealed container for up to 2 months
Tips
- Make sure the cream cheese is softened before mixing.
- Eggs should be at room temperature before incorporating.
- Mix the ingredients on low speed to avoid over-mixing.
- Let the cheesecake cool completely before adding the ganache.
Notes
- This cheesecake can be prepared in advance and refrigerated for up to 4 days.
- Serve with a dollop of freshly whipped cream for added richness.
- For a lighter version, substitute the cream cheese with low-fat cream cheese.
- Swap out the graham cracker crumbs for crushed digestive biscuits for a crunchy twist.
Frequently Asked Questions
- Q: Is this cheesecake suitable for vegetarians?
A: Yes, this cheesecake is suitable for vegetarians. To make it vegan-friendly, use dairy-free cream cheese, vegan butter, and vegan sour cream. - Q: Can I make this cheesecake gluten-free?
A: Yes, you can make this cheesecake gluten-free by substituting the graham cracker crumbs with gluten-free graham crackers. - Q: How long will this cheesecake last?
A: This cheesecake will last up to 2 days at room temperature, 4 days in the refrigerator, and up to 2 months in the freezer. - Q: What are some side dishes that can be served with this cheesecake?
A: This cheesecake can be served with a variety of side dishes, such as fresh fruit, ice cream, or whipped cream.
Category
- Dessert
- Cheesecake
- Vegetarian
- Gluten-Free
- Seasonal (all)
Personal Thought
The Cheesecake Factory’s 30th Anniversary Cheesecake is a classic dessert that is sure to please the entire family. Its creamy texture and decadent flavors make it a truly indulgent treat. With its rich flavors and creamy texture, it is no wonder that this cheesecake has been a fan favorite for 30 years! The recipe is easy to prepare, and it can be adapted to accommodate dietary preferences or restrictions. This cheesecake is perfect for any occasion and can be served with a variety of accompaniments, such as fresh fruit, ice cream, or whipped cream.
Treat your family and friends to a delicious and decadent dessert with the Cheesecake Factory’s 30th Anniversary Cheesecake. With its rich flavors and creamy texture, it is sure to be a hit at your next gathering. Enjoy!
Thank you for taking the time to read our blog post. We hope you enjoyed learning about the Cheesecake Factory’s 30th Anniversary Cheesecake and that you’ll give this recipe a try. Please share your experiences, feedback, and suggestions in the comments below. Happy baking!
Cheesecake Factory 30th Anniversary Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Mixer
- Small saucepan
- Measuring cups and spoons
Ingredients
- 2 8 oz packages of cream cheese, softened
- 1 cup of sugar
- 2 large eggs
- 1/4 cup of sour cream
- 1 teaspoon of vanilla extract
- 3/4 cup of semi-sweet chocolate chips
- 1/4 cup of heavy cream
- 1/2 cup of graham cracker crumbs
- 2 tablespoons of brown sugar
- 2 tablespoons of melted butter
Instructions
- Preheat oven to 350°F.
- Mix together the graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press the crust mixture into the bottom of a 9-inch springform pan.
- In a medium bowl, mix the cream cheese and sugar until light and creamy.
- Add the eggs, one at a time, and mix until incorporated.
- Add the sour cream and vanilla extract and mix until combined.
- Pour the batter into the springform pan.
- Bake for 30 minutes.
- Remove the cheesecake from the oven and let cool for 10 minutes.
- Heat the chocolate chips and heavy cream in a small saucepan over low heat, stirring frequently, until melted and smooth.
- Spread the melted chocolate over the top of the cooled cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
Serving Suggestions
- Serve with fresh fruit or ice cream
- Top with whipped cream and a dusting of cocoa powder
- Garnish with fresh mint leaves, chocolate shavings, or chopped nuts
- Serve with a drizzle of caramel or chocolate sauce
Variation Ideas
- Swap out the semi-sweet chocolate chips for white chocolate chips
- Toss in some chopped nuts, coconut flakes, or dried fruits to the cheesecake batter
- Add 1/4 cup of cocoa powder to the crust mixture for a chocolate crust
- Swap out the graham crackers for chocolate cookies for a double chocolate crust
- Mix in some peanut butter or Nutella to the ganache
- Swap out the semi-sweet chocolate chips for butterscotch chips
Substitutions
- Cream cheese: use vegan cream cheese or low-fat cream cheese
- Butter: use vegan butter or margarine
- Sour cream: use vegan sour cream or plain yogurt
- Graham cracker crumbs: use gluten-free graham cracker crumbs
Storage
- Room temperature: store covered for up to 2 days
- Refrigerator: store covered for up to 4 days
- Freezer: store in a tightly sealed container for up to 2 months
Tips
- Make sure the cream cheese is softened before mixing.
- Eggs should be at room temperature before incorporating.
- Mix the ingredients on low speed to avoid over-mixing.
- Let the cheesecake cool completely before adding the ganache.
Notes
- This cheesecake can be prepared in advance and refrigerated for up to 4 days.
- Serve with a dollop of freshly whipped cream for added richness.
- For a lighter version, substitute the cream cheese with low-fat cream cheese.
- Swap out the graham cracker crumbs for crushed digestive biscuits for a crunchy twist.
Frequently Asked Questions
- Q: Is this cheesecake suitable for vegetarians?
A: Yes, this cheesecake is suitable for vegetarians. To make it vegan-friendly, use dairy-free cream cheese, vegan butter, and vegan sour cream. - Q: Can I make this cheesecake gluten-free?
A: Yes, you can make this cheesecake gluten-free by substituting the graham cracker crumbs with gluten-free graham crackers. - Q: How long will this cheesecake last?
A: This cheesecake will last up to 2 days at room temperature, 4 days in the refrigerator, and up to 2 months in the freezer. - Q: What are some side dishes that can be served with this cheesecake?
A: This cheesecake can be served with a variety of side dishes, such as fresh fruit, ice cream, or whipped cream.
