Classic Cheesecake– Easy Outback Steakhouse Copycat

This Outback Steakhouse classic cheesecake is a creamy, no-fuss dessert with a buttery graham cracker crust and smooth vanilla filling. It’s surprisingly simple to make at home, uses basic ingredients, and chills beautifully overnight — perfect if you need a crowd-pleaser or just want to treat yourself.

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Quick Summary

Prep time: 20 mins
Cook time: 1 hr 20 mins
Flavor: creamy, rich, slightly tangy
Great for: dinner parties, birthdays, “just because” baking

Why I Like This Recipe

I wanted cheesecake. Didn’t want to wait for takeout. Made this instead — it turned out way better than expected. Silky middle, golden crust, not too sweet. It’s officially in the dessert rotation.

Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 5 tbsp melted unsalted butter

Cheesecake Filling

• 32 oz full-fat cream cheese (room temp)
• 1 cup granulated sugar
• 1 cup full-fat sour cream (room temp)
• 1 tsp vanilla extract
• 2 tsp lemon juice (optional but nice)
• 3 large eggs (room temp)

How To Make Classic Cheesecake

1. Make the crust: Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until sandy. Press into bottom of a springform pan (9–10 inch). Bake 10 minutes, then cool.
2. Mix the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice. Mix again. Add eggs one at a time, mixing gently. Don’t overbeat it.
3. Prep the water bath: Wrap pan tightly in foil. Place in a roasting pan. Pour in the batter. Carefully add hot water around the pan, about 1 inch deep.
4. Bake and cool: Bake 55–70 minutes — center should wobble slightly. Turn off oven, crack the door, and let it sit for an hour. Remove and cool to room temp.
5. Chill: Cover and refrigerate for at least 4 hours (overnight is best). Slice and serve cold.

Tips for Success

• Room temp ingredients = smoother batter
• Water bath helps prevent cracks
• Don’t open the oven while baking — it messes with the set
• Let it chill overnight if you can — flavor’s better

Storage and Reheating

• Fridge: Cover and store up to 5 days.
• Freezer: Freeze slices wrapped in plastic + foil. Defrost in the fridge.
• Reheat (if you must): Let sit at room temp. No need to microwave — just wait 15–20 mins.

Frequently Asked Questions

• Can I skip the water bath?
  Technically, yes. But it really does help the texture and look. You can also try a steam pan on the bottom oven rack.
• What if I don’t have sour cream?
  Greek yogurt works in a pinch, just make sure it’s full-fat.
• Do I need a springform pan?
  It helps a lot. Otherwise, line a cake pan with parchment and be gentle when serving.
• How do I know it’s done?
  It’ll still jiggle slightly in the center. That’s normal. It sets more as it cools.
• Can I add toppings?
  Totally. Fresh berries, caramel, even melted chocolate — whatever you’re into.

Common Mistakes and How to Dodge Them

• Cold ingredients: Makes your batter lumpy. Let everything sit out beforehand — even the eggs.
• Overmixing the eggs: Adds air bubbles = cracks. Just mix until combined. That’s it.
• Skipping the water bath: Leads to dry edges or uneven texture. Wrap the pan well and give it a try.
• Not chilling long enough: If you cut into it early, it won’t hold. Be patient — it’s worth it.
• Cracking the oven open too much: Rapid temp changes cause cracks. Let it cool slow and steady.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Total Fat: 34g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 320mg
• Potassium: 140mg
• Total Carbohydrate: 28g
• Dietary Fiber: 0g
• Sugars: 22g
• Protein: 7g

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• Blue Cheese Pecan Chopped Salad– Easy Outback Steakhouse Copycat
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• Cheese Fries– Easy Outback Steakhouse Copycat