I have one that I do,but it isn't baked,and it definitely could not be frozen

This is the one I have used many times. It is yummy plain or with a fruit topping.

We never have enough left to freeze so I can't answer that question.

Cheesecake Factory Cheesecake
Created by 4WA0GpaQn8TAC2, Sunday, 16 January 2000 Average user rating / 4 3 Users Voted
Description This cheesecake is based from the one that you can purchase from Sam's Wholesale Club. You will find the nut crust quite unusual.

Source
Copykat Recipe

Crust

121/4 C. Finely Chopped Pecans
1/4 C. Finely Chopped Almonds
1/4 C. Finely Chopped Walnuts
3/4 C. Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9" Springpan (coat lightly with butter)

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin. Methods/steps
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

That is supposed to be 1/4 C pecans not 121/4. I'm sorry! (And I called myself checking it before I hit submit.)

Thanks, that sounds like a really good one. I'll copy that off. I think I have everything except the vanilla wafers and can get those when I get my groceries. I just like to get as much done as I can ahead of time as I never know how I will be feeling.

Sue

I have two. The one you might want to look at if freezing and it works really well in a 9x13 is the Creamy Baked.

However, I think cheesecake is fine in the fridge for a few days..just bring out to sit for serving..

Baked Cheesecakes freeze really well though. I like them frozen, and just thawing as I eat it. LOL

Here is a link that might be useful: My Recipe Page

Thanks for the recipes. I have copied them and plan to make them at a later date as our oldest DD, Cheryl is going to bring one for Easter. That will save me some time.

Sue