Copy Cat Desserts

[kaci]

Eed Lobster Fudge Overboard
======================================
Servings: 8

FOR THE PECAN BROWNIES:

1 (13 x 9 family size) package of brownie mix
Egg (use the fewest number of egg(s) as required by package directions, too many eggs make brownies that taste like cake)
oil according to package directions
1/2 cup chopped pecans

FOR THE CHOCOLATE SAUCE:

4 unsweetened chocolate squares (Baker’s®)
1/2 cup butter
3 cups sugar
1 can (12 ounce) evaporated milk (Carnation®)
1/2 teaspoon salt

FOR TOPPING:

1 can of Reddi whip® whipped cream

.
TO MAKE THE PECAN BROWNIES: Follow the directions of the brownie mix, then
add 1/2 cup chopped pecans. Pour mixture into pan. Bake according to package
directions.

TO MAKE THE CHOCOLATE SAUCE: Melt chocolate and butter in a large, heavy
saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time,
alternately with evaporated milk, beginning and ending with sugar; stir
constantly over medium heat 5 minutes or until smooth. Stir in salt.

TO SERVE: You can microwave the brownie and chocolate sauce in separate
dishes to make it hot for your dessert. Place a scoop of ice cream over
brownie after microwave waving. Drizzle hot chocolate sauce over ice cream.
Finish by topping with whipped cream

Servings: 4

[kaci]

Nabisco® SnackWell's® Golden Snack Bars
=======================================
2 egg whites
1 cup plus 5 tablespoons granulated sugar
2 tablespoons corn syrup
3-1/2 tablespoons butter, softened
1/4 cup sweetened condensed skim milk
1/4 cup egg substitute
3 tablespoons low-fat (2 percent) milk
1 1/2 teaspoons vanilla
1/4 teaspoon lemon extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
nonstick spray
.
1. Preheat the oven to 350 degrees F.

2. In a large bowl, whip the egg whites with an electric mixer until they
become thick. Do use a plastic bowl for this.

3. Add 1 cup of sugar to the egg whites and continue to beat until the
mixture forms soft peaks.

4. Add the corn syrup, butter, condensed milk, egg substitute, low-fat milk,
vanilla, and lemon extract to the mixture while beating.

5. In a separate bowl, combine the flour, salt, and baking soda.

6. While beating the wet mixture, slowly add the dry ingredients.

7. Lightly grease a 9 x 13-inch pan with a light coating of nonstick cooking
spray. Be sure to coat the sides as well as the bottom of the pan. Dump
about 3 tablespoons of sugar into the pan, then tilt and shake the pan so
that a light layer of sugar coats the entire bottom of the pan and about
halfway up the sides. Pour out the excess sugar.

8. Pour the batter into the pan, spreading it evenly around the inside.
Sprinkle a light coating of sugar -- about two tablespoons -- over the
entire top surface of the batter. Bake for 25 to 28 minutes or until the
cake begins to poll away from the sides of the pan.

9. Remove the cake from the oven and turn it out onto a cooling rack. When
the cake has cooled, place it onto a sheet of wax paper on a cutting board
and slice across the cake 6 times, creating 7 even slices. Next, cut the
cake lengthwise twice, into thirds, creating a total of 21 snack bars. When
the bars have completely cooled, store them in a resealable plastic bag or
an airtight container.

Makes 21 snack bars.

Servings: 4

[kaci]

Nabisco Oreos
==============
Cookie
18 ounces Devils Food Cake Mix
2 Eggs
2 tablespoons Water
2 tablespoons Oil
1/4 cup Bitter cocoa powder

Filling:
1 package Unflavored gelatin
1/4 cup Cold water
1 cup Crisco
1 teaspoon Vanilla
1 pound powdered sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup powdered sugar
.
Mix cookie ingredients and spread in cookie sheet. bake 350 for about 15 min
(check to make sure not burning)

You can use a round cookie cutter or glass to cut cookie and then spread
with filling that has been mix together.

Serves/makes 24

[kaci]

Top Secret Recipes
version of
Sonic® Drive-InStrawberry Cheesecake Shake

by Todd Wilbur


The cool thing about this week's Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: Strawberries, the cheesecake mix for flavoring and graham crackers crumbs to sprinkle over the top of your shake as they do at the restaurant. To complete your clone you'll just need some vanilla ice cream, a cup of milk and a little whipped cream. The recipe below makes two regular size shakes, but you can make another two drinks with the remaining strawberries that come in the mix. If you thaw out some frozen, sweetened strawberries (those syrupy strawberries that come in a box), you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs.

1 cup milk
3 cups vanilla ice cream
1/2 cup strawberries and syrup (from Jello-O No Bake Strawberry Cheesecake kit)
3 tablespoons cheesecake mix powder (from cheesecake kit)
On top canned whipped cream
2 teaspoons graham cracker crumbs (from cheesecake kit)

1. Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth. Pour into two 12-ounce glasses.

2. Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit. Serve each shake with a straw.

[kaci]

Top Secret Recipes
version of
Olive Garden® Lemon Cream Cake

by Todd Wilbur


Menu Description: "Delicate white cake and lemon cream filling with a
vanilla crumb topping."

I like simple. So, to keep this clone as uncomplicated as possible, I've
designed the recipe using a common white cake mix. I picked the Betty Crocker brand, but any white cake mix you can get your hands on will do. Just note that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different
measurements of additional ingredients (oil, eggs). Follow the directions on the
box for mixing the batter, then pour it into a greased 10-inch springform pan
and bake until done. The filling recipe is a no-brainer and the crumb topping
is a cinch. When your cake is assembled, stick it in the fridge for a few
hours, and soon you'll be serving up 12 cloned slices of the addicting Olive
Garden dessert.

INGREDIENTS:

Cake
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

Lemon Cream Filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 teaspoon lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

Garnish
powdered sugar

INSTRUCTIONS:

1. Make white cake following the directions on the box. Pour the batter
into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a
medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it
forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium
bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the
top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half
of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of
the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you
are ready to dig in, slice the cake into 12 slices. Serve each slice topped
with powdered sugar tapped through a stainer.

Serves 12.

[kaci]

Top Secret Recipes
version of

Marie Callender'sLemon Cream Cheese Pie

by Todd Wilbur



A great double-layered pie with lemon topping covering a creamy cheesecake filling. Make the crust from scratch like the pros, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven.

Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg Lemon

Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter


1. Preheat oven to 350 degrees.

2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. 6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.

Slice into 6 pieces to serve restaurant-size portions.



Makes 6 servings

[kaci]

Carnegie Deli®Classic New York Cheesecake


Cookie Crust
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
dash salt
1 egg
1 1/2 cups flour
5 8-ounce packages cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sour cream
2 tablespoons flour
3 eggs


1. Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.

2. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.

3. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.

4. Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined.

5. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

Serves 8.

[kaci]

Duncan Hines® Moist Deluxe® Dark Chocolate Cake Mix



INGREDIENTS:

2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening

To make cake:

1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

INSTRUCTIONS:

1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.

3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Duncan Hines Moist Deluxe Yellow Cake Mix


3 cups cake flour
2 cups baker's sugar (superfine sugar)
2 teaspoons baking powder
2 teaspoon baking soda
1 1/4 teaspoons salt
1/2 cup shortening
2 teaspoons vanilla
2 teaspoons imitation butter flavoring
10 drops yellow food coloring

To make cake
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs

1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir to combine.

2. Combine shortening, vanilla, and food coloring with an electric mixer in a small bowl. Spoon shortening mixture into dry ingredients and beat well with the electric mixer on medium speed. Mix until no chunks of shortening are visible. The mixture should resemble cornmeal. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

3. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13 x 9-inch pan. Lightly flour the greased pans.

4. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

5. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13 x 9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Chili's Molten Chocolate Cake


Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Magic Shell chocolate topping
1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.


2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.

4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

Makes 8 desserts.

This is the scratch version for the box cake mix called for in the recipe.

Duncan Hines
Moist Deluxe Dark Chocolate Cake Mix

Let’s say you want to make some chocolate cake -- like the popular mixes that come in a box -- but you don’t have much of a craving for propylene glycol mono- and diesters of fats, polyglycerol esters of fatty acids, cellulose gum, mono-and diglycerides or xanthan gum. Well, if you’re making cake from a box mix, that’s what you’ll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real stuff. It’s a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives. Plus, this mix is the same stuff required for the Oreo cookie clone here on the site. If you can’t track down the cake mix for that recipe, you now can make it from scratch.

Ingredients
2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening

To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.

3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Chili's Chocolate Chip Paradise Pie


Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.

2. Combine the flour, baking soda and baking powder in a medium bowl.

3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.

5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.

6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.

7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.

9. Bake for 40-45 minutes or until the edges of the “pie” become light brown.

10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.

11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.

12. Place a scoop of ice cream on top of the “pie.” Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet. (TopSecretRecipes.com)

Makes 9 desserts.

[kaci]

Cheesecake Factory® Original Cheesecake


Crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine

4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping
1/2 cup sour cream
2 teaspoons granulated sugar

Optional Garnish
whipped cream

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

4. Remove the crust from the freezer and pour the filling into it.

5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a a light brown or tan color. Remove the cheesecake from the oven to cool.

6. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Makes 12 servings.

[kaci]

Please feel free to delete the recipes I just posted above. It won't bother
me.

The following are real copy cats I have found aound the Internet, I have
a lot more also.


Jaci

[kaci]

Red Lobster Bananas Foster Cheesecake


Crust:
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons sugar
2 tablespoons golden brown sugar (packed)
1 1/2 teaspoons vanilla extract

Filling:
2 packages Neufchetel or cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup sour cream (regular or low-fat)
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt

Topping:
1 cup regular or low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17-ounce) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced

Position rack in center of oven and preheat oven to 350 degrees F.

Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.

Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.

Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a
time, beating until just blended after each addition. Add pureed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan.

Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.

Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours.

Refrigerate cake until well chilled. Cover and refrigerate overnight. Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas atop cake. Cut cake into wedges and serve with sauce.

Yield: 10 servings

worldfamousrecipes

[kaci]

Red Lobster's Cheesecake


Crust:

10 oz. package Lorna Doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope knox gelatin

Filling:

16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish

Crust: Mix crumbs with butter, sugar, and gelatin. pat out evenly over bottom of a greased 9: springform pan. Bake at 350° for exactly 8 minutes.

* Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. when filling is perfectly smooth and creamy, pour into crust. Return to 350* oven and bake 30-35 minutes or until knife inserted in the center comes out clean. Cool 20 minutes before cutting. sprinkle top with cookie crumbs.

[kaci]

Red Lobster's Chocolate Lava Cake


Nonstick cooking spray
6 1-ounce semisweet chocolate squares, coarsely chopped, best
quality preferred
10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2-cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4-teaspoon baking powder
3 large eggs, at room temperature
1 10-ounce package frozen raspberries, thawed and puréed in blender
Fresh raspberries, optional
1/2-cup heavy cream, softly beaten
Fresh mint sprigs, optional
Confectioners' sugar for dusting, optional

1. Spray inside 6 individual soufflé dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.

2. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.

3. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

4. Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist.

5. Cool cakes slightly before inverting onto serving platters. Decorate as pictured with raspberry purée and, if desired, fresh berries, mint sprigs, and a dusting of confectioners' sugar.

Makes 6 servings.


Contributed By: Rudy2
Date: 23-Aug-1999
Source: I Dunno4 Recipes

[kaci]

Red Lobster Vanilla Bean Cheesecake


Just make a basic cheesecake recipe but scrape out 2 vanilla beans and add to the batter.

For the White Chocolate mousse..to be added AFTER u bake and cool ur cheesecake.
1 cup white chocolate chunks
1 (8 oz.) container whipping cream
1 (8 oz.) package cream cheese, softened
1/3 cup powdered sugar

Heat white chocolate and 3 tablespoons whipping cream in a heavy saucepan over low heat, stirring often until chocolate is melted.
In a large bowl, beat cream cheese and powdered sugar. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture.
Spread over baked and cooled cheesecake.
Refrigerate until firm.
You can also put white chocolate shavings on top.

[kaci]

Macaroni Grill Caffe Latte Cheesecake

Be sure the cream cheese and eggs are at room temperature, and bake the cake at least 24 hrs before serving to allow the flavors to develop fully.

CRUST:
2/3 cup, plus 1/4 cup graham crackers crumbs to set aside
5 teaspoons sugar
1 teaspoon instant espresso powder
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, melted
FILLING:
1 1/2 lbs Philadelphia cream cheese, at room temperature
1 1/4 cups plus 2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
2 large eggs, at room temp.
1 tablespoon very hot water
1 1/2 tablespoons instant espresso powder

MAKE THE CRUST:
Preheat the oven to 375 degrees.

Mix together graham cracker crumbs, sugar, espresso powder and cinnamon. Pour the melted butter over the crumbs and mix well. Press the mixture firmly and evenly in the bottom of an 8x3-inch springform pan.

Bake for 10-15 minutes, until the crust begin to color. Cool on a wire rack.

Lower the oven temperature to 325 degrees. Lightly grease the sides of the pan.

MAKE THE FILLING:
Beat the cream cheese until smooth. Gradually beat in the 1 1/4 cups sugar at high speed until fluffy. Beat in the lemon juice and vanilla, then the eggs one at a time, beating well after each addition.

Pour 1 1/2 cups of the batter into a glass measure. Pour the remaining batter into the cooked crust.

In a small bowl, combine the hot water, espresso powder, and remaining 2 tablespoons of sugar. Stir this mixture into the 1 1/2 cups of batter.

Using a spoon, dollop the espresso-flavored batter in a thick ring on top of the plain batter about 1/2 inch in from the edge of the pan. Swirl, or marble, the batters together with the spoon. Do not overblend.

Bake in the lower third of the oven for one hour, until set.

Remove from the oven. To prevent it from cracking as it cools, run a thin sharp knife carefully around the edge of the pan to loosen the cake; transfer the pan to a rack and cover with a large inverted bowl. Let cool completely. Cover and refrigerate overnight or for up to 4 days.

TO SERVE:
Remove the sides of the pan. With your palm, gently pat the reserved 1/4 graham cracker crumbs around the side of the cake, being careful not to get any crumbs on top. Transfer to a platter and serve.

[kaci]

Macaroni Grill's Chocolate Cake


Cake ingredients:
3 1/2 cups mayonnaise
3 1/2 cups cold brewed coffee
1/2 oz. vanilla extract
1.75 lbs cake flour
1/8 cup baking soda
6 oz. cocoa powder
1.5 lbs granulated sugar

Ganache Frosting ingredients:
2 cups heavy whipping cream
16 ounces semisweet chocolate, cut into 1/4-inch pieces or use
packaged chocolate chips.

Preheat oven to 350F.

Sift flour, baking soda, cocoa powder and sugar so there are
no lumps and texture is smooth. Make sure that brewed coffee
is at room temp and not warm. This will prevent a reaction
with the baking soda.

Mix ingredients, but do not over mix. Bake in 2 - 13X9 inch
pans or a large sheet cake pan. The manager could not advise
me on the cooking time as they make this commercially, but said
I should use a toothpick to check doneness and make allowances
for different oven usage.

Ganache Frosting:

Bring cream to a simmer in a medium nonreactive saucepan over
medium heat. Remove from heat and add chocolate all at once.
Gently shake pan to make sure all the chocolate is covered in
the hot cream. Leave for 5 minutes.

Whisk the glaze smooth and put it through a fine wire mesh
strainer into another nonreactive saucepan (the glaze is easier
to pour from a pan with a handle--also it is handy to have the
glaze in a pan in case you want to reheat slightly). Pour over
still warm cake.

As far as the presentation of the cake, drizzle frosting on
the plate, place the square of cake on the frosting and top
with a mint leaf.

Note: This recipe makes a huge cake, restaurant size, and
could be halved and still fit in an 13 X 9 oblong cake pan.

[kaci]

Macaroni Grill Chocolate Ganache

Melt together over low heat:
1 (6 oz.) bag semi-sweet chocolate chips
1/2 to 1 cup heavy whipping cream
butter to taste

This will not completely solidify when refrigerated, but should have a fudge-like consistency. If it is too thin, just add chocolate. Too thick? Add cream. Will keep in fridge for a while.

[kaci]

Macaroni Grill's Lemon Passion


Tres Leche:
12 oz evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon light rum

Cake:
1 cup sifted flour
1 tablespoon baking powder
1/4 cup melted butter
1/2 teaspoon. lemon extract
1/2 cup milk scalded
6 egg yolks
1 cup sugar

Mousse:
1 lemon zested and juiced
2 tablespoons simple syrup
1 package unflavored gelatin
1 cup heavy cream -- chilled
1 cup lemon curd -- your favorite recipe
2 cups heavy cream

Topping:
2 cups sweetened whipped cream

Chill the bowl and wire whip of an electric mixer in the freezer.

Whisk together flour and baking powder; keep scalded milk hot. In an electric mixer beat eggs until thick and lemon colored. Gradually beat in sugar and lemon extract. Quickly add flour mixture. Stir just until mixed. Gently stir in hot milk mixture. Pour into greased 9 x 9 x 2-inch pan. Bake in 350 degrees oven for 30 to 35 minutes. Cool completely.

While cake is baking combine the ingredients for the tres leche and set aside.

Remove a slice horizontally from both the top and bottom of the cooled cake. You will want the center slice to be approximately 1/2" thick. Return the center slice to the baking pan. Save remaining cake for another purpose. Drizzle some of the tres leche sauce over the cake but not so much as to make it soggy.

In a small saucepan combine the lemon juice, 2 tablespoons simple syrup and gelatin. Stir to soften the gelatin. Place over low heat and cook until the gelatin dissolves, stirring constantly. Remove from the heat and pour into a mixing bowl. Remove the bowl and whip from the freezer and add the heavy cream. Whip the cream until soft peaks form. Combine the gelatin mixture, lemon zest and lemon curd. Mix well. Add the lemon mixture to the whipped cream. Continue to beat until the cream forms stiff peaks.

Spread lemon cream over cake and place in the refrigerator to set - 3 to 4 hours.

To serve, pour tres leche sauce on a plate, top with a square of the cake and dollops of the whipped cream. Drizzle with a tiny bit of the sauce.


Servings: 9

[kaci]

Romano's Macaroni Grill Reese's Peanut Butter Cake


3/4 cup Unsalted butter
3/4 cup Creamy style peanut butter
2 cups Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla

Peanut Butter Filling:
1 cup Cream cheese, softened
1/2 cup Creamy style peanut butter

Chocolate Glaze:
1/2 cup Water
4 tablespoons Unsalted butter
1/2 cup Cocoa
1 cup Unsifted powdered sugar
1 teaspoon Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition.

In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.


Source: San Antonio Express News

[kaci]

Macaroni Grill's Warm Chocolate Cake With Fudge Sauce


A while back I was looking for the AppleBee's Triple Chocolate Meltdown recipe...which I never did find, BUT...I have come across another fabu cake! The Macaroni Grill's warm chocolate cake with fudge sauce! I found this on the net, and have scaled the recipe down to 1 cake, and made a few changes.


1 3/4 cups mayonnaise
1 3/4 cups cold brewed coffee (room temp.)
1 1/2 teaspoons vanilla
3 1/2 cups flour
1 tablespoon baking soda
1 cup cocoa powder
1 1/2 cups granulated sugar
1 cup heavy whipping cream
8 ounces semisweet chocolate, cut into 1/4 inch pieces


1. Cake: Preheat oven to 350º Sift flour, baking soda, cocoa powder and sugar.
2. Mix ingredients, taking care not over mix. Batter will be thick.
3. Pour batter into a 13X9 inch pan.
4. Bake at 350º for 25 minutes or until toothpick inserted in center comes out clean.
5. Fudge Sauce: Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
6. Remove from heat and add chocolate all at once.
7. Let sit for 5 minutes.
8. Whisk the glaze smooth.
9. Presentation: Cut a fairly large square of cake, and place on a dessert plate.
10. (Still warm, or reheat in microwave slightly) Liberally pour warm fudge sauce over cake.
11. Top with a scoop of vanilla ice cream or freshly whipped cream (please-- no cool whip for this baby) and chopped nuts.



Source: Canarygirl
Recipezaar

[kaci]

Applebee's Walnut Blondie with Maple Butter Sauce

Dough
1 C. sifted flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/2 C. chopped walnuts
1/3 C. butter or margarine
1 C. packed brown sugar
1 egg, beaten
1 T. vanilla extract
1/2 C. white chocolate chips


Preheat oven to 350ºF.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.


Maple Butter Sauce
3/4 C. maple syrup
1/2 C. butter
1/4 C. brown sugar
1/2 C. walnuts, chopped (optional)

Directions:

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired. Serves 4.

[kaci]

Applebee`s Peanut Butter Cup Cheesecake


CRUST

2 cups chocolate cookie crumbs - (more if needed)
1 cup roasted unsalted peanuts -- coarsely chopped
1/2 cup unsalted butter -- melted
4 tablespoons golden brown sugar - (firmly packed)
1 pinch salt

FILLING
4 packages cream cheese - (8 oz ea) -- room temperature
1 1/2 cup golden brown sugar - (firmly packed)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups in 3/4" pieces

TOPPING
1 bag semi-sweet chocolate chips - (12 oz)
4 tablespoons unsalted butter
1/4 cup water


For Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9-inch spring form pan. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees.

For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.

For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do Not Overheat. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.

[kaci]

Applebees Dulce de Luce Cheesecake


Ingredients

Dulce De Leche
1 quart of whole milk
2 cups of sugar
1/4 teaspoon baking soda
Pinch of cinnamon

Dulce De Leche Cheesecake
8 ounces cream cheese, at room temperature
3 large eggs
1/2 cup heavy cream
1 cup dulce de leche


Procedure

Dulce De Leche

Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat. Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to 1 hour. When mixture becomes a caramel color and is think enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.

Yield: 2 cups

Dulce De Leche Cheesecake

Preheat oven to 325 degrees. Place cream cheese in food processor and process until soft. With Machine running, drop in eggs, followed by heavy cream, then dulce de leche. Place mixture in 9 inch pie dish. Put dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in oven and bake about an hour or until cake tester comes out clean and top is fairly firm. Let rest one hour, then serve at once, or refrigerate, but remove from refrigerator one half- hour before serving.

Yields: 8 servings

[kaci]

Applebee's Chimicheesecake

10 to 12 (6 1/2-inch) flour tortillas
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, very well drained
1/2 cup almond toffee bits
Cinnamon sugar (1/2 cup sugar and 3 tablespoons ground cinnamon, mixed well)
Vanilla ice cream
Caramel topping

Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Preheat oven to 350 degrees F.

Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar.

Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

Makes 12 to 14 servings.

[kaci]

Applebee’s® Apple Chimi Cheesecake

“You can use any cheese filling that you have or any favorite that you enjoy, and still get that distinct AppleBee’s® taste. The tortilla and cinnamon sugar are what make this delicious recipe truly unique.”



Cheesecake filling (any instant will work fine)

Apple pie filling (canned)

Pressed 10" flour tortillas

Cinnamon sugar

caramel topping

Vanilla ice cream

1. Prepare the cheesecake filling as directed on box or otherwise. When cheesecake filling is complete, pour into a large bowl.

2. Fold into the prepared cheesecake, the apple pie filling. You need to use an amount equal to about one-quarter the amount of cheese cake mix. Stir.

3. Warm a tortilla slightly in the microwave. Spatula a small amount of cheesecake/apple mix onto the center of the tortilla, leaving a good margin on the edges.

4. Fold the sides of the tortilla in first. Holding them in place, fold the bottom second, and then roll up the top. Ensure that it is sealed all the way around. Roll the chimi securely in wax paper and freeze.

5. When ready to serve, remove fully frozen chimi and fry immediately in 350 degree oil for approximately three to four minutes. Remove from oil and drain. Roll the chimi in cinnamon sugar. Cut in half on an angle. Serve in a puddle of caramel and a scoop of vanilla ice cream. Makes 1 Chimi Cheesecake.

[kaci]

Boston Market Chocolate Chip Saucer Sized Cookies


4 oz Nestle's Milk Chocolate bars
4 oz Baker's german sweet choc
4 oz Dove milk chocolate
Cookie dough use your own recipe


Melt 3 chocolates, stirring until smooth. Pour into greased 9" metal pie pan and refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until ready to use.
Use 1/3 cup cookie dough, flattening to a 3-1/2 to 4" round.
Bake at 375°F for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled. The cookies will look almost "RAW" at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes.


Source : Gloria Pitzer

Note: Gloria Pitzer was the original cloner

[kaci]

Cheesecake Factory's Strawberry Shortcake


Ingredients :

SUGARED STRAWBERRIES
2 cup sliced strawberries
1/4 cup Granulated Sugar

WHIPPED CREAM
1 qt Heavy Cream
4 oz Powdered Sugar
1/4 teaspoon Vanilla

SHORTCAKE BISCUITS
2 lb all-purpose flour plus
4 oz all-purpose flour
5 oz sugar
2 1/2 oz baking powder
2 teaspoons salt
14 oz butter
1 pt cream
1 pt buttermilk

PER SERVING
2 scoop vanilla ice cream


Method :
Sugared Strawberries: Wash and drain strawberries. Slice strawberries, cutting from the tip to the base. Place sugar evenly over strawberries. Gently mix the sugar into the strawberries, ensuring that all strawberries are covered with sugar. Let chill for 2 hours.
Whipped Cream: Combine ingredients in stainless steel bowl. Whip to stiff peaks.
Shortcake Biscuits: Mix flour, sugar, baking powder and salt thoroughly in a 6-quart stainless steel bowl. Cut in butter until mixture appears mealy and crumbly. Add cream and buttermilk, mix gently for 20 to 30 seconds. Don't over mix, it will become sticky. Lightly flour work surface, place dough out to approximately 1/2-inch thick. Cut 4 to 6 ounces per round, place on non-stick baking pan, approximately 2 to 3 inches apart. The biscuits will triple in size. Bake at 375 degrees for approximately 15 minutes.
To serve: Cut the biscuit in half horizontally, separating the top from the bottom half. Place the bottom half of the biscuit in a medium bowl. Cover the biscuit bottom with 4 ounces of strawberry mixture. Place two scoops of vanilla ice cream in the center of the biscuit bottom. Place the remaining biscuit half on top of the ice cream. Pour 4 additional ounces of the strawberry mixture over the biscuit top to moisten it, allowing some of the berries to fall into the bowl. Finish with a dollop of whipped cream.

[kaci]

Cheesecake Factory Snickers Cheesecake


1 pk (9-oz) chocolate wafer cookies
4 tablespons butter, melted
3 pk (8-oz) cream cheese, softenened
1 cup sugar
4 eggs
1 tb vanilla extract
2 c heavy cream
1 1/2 lb snack-size Snickers bars, each cut into sixths
Fudge Topping

Preheat oven to 325 degrees.
In a food processor, grind cookies into fine crumbs.
Add butter and process until well blended.
Press into bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform pan.
In a large bowl, beat together cream cheese and sugar with an electic mixer on medium speed until smooth, 1 to 2 minutes.
Beat in eggs, one at a time.
Beat in vanilla and 1 cup cream, beat 3 to 4 minutes.
Fold in 1-1/2 cups cut-up Snickers pieces.
Turn into a crumb-lined pan.
Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly.
Let cool to room temperature.
Sprinkle remaining candy pieces over top of cheesecake.
Refrigerate at least 4 to 5 hours before serving.
Run a knife around edge of pan to loosen cake and remove springform side of pan.
Just before serving, drizzle Fudge Topping over cake.
Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.

[kaci]

Cheesecake Factory Pumpkin Pie


1 1/2 cups all-purpose flour
1/4 cup cold butter - cubed
1/4 cup cold shortening - cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs - lightly beaten
2 cups canned pumpkin
1 3/4 cups whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoon all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1. Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
2. Add water and toss until mixed through.
3. Form the dough into a ball, and then knead for 30 seconds.
4. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Roll out dough to an 11" circle; place in a 9" pie plate; trim off all but 1" of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
6. Prick bottom of shell with fork and refrigerate for 1 hour.
7. Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
8. Remove weights and bake an additional 5 minutes.
9. Gently beat together remaining ingredients and pour into prepared crust.
10. Bake at 375 degrees for 40 minutes, or until set.


Serves 8-12.

[kaci]

Cheesecake Factory Lemon Cheesecake


3 packages (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract
1 1/2 cups whipping cream
1 jar (11 1/4 oz) lemon curd
1 (9 1/2) Graham Cracker Crumb Crust (see below)

Shaved white chocolate for garnish (optional)
In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.
Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch spring form pan). Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling. Drop teaspoonfuls of remaining lemon curd over surface of filling. With a knife, swirl lemon curd slightly through cheese filling.

Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room temperature. Refrigerate until serving time.
Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.

GRAHAM CRACKER CRUMB CRUST: Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter. Press into bottom and part way up sides of 9 1/2-inch spring form pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.

[kaci]

Create your favorite fast foods at home!


Cheesecake Factory® Key Lime Cheesecake

“This tart and tangy dessert is a real treat that tastes just like the expensive original. This finished recipe is thick and creamy, with a sharp lime taste. It’s a great dessert for your family.”



1 3/4 cups graham cracker crumbs

5 tablespoons butter, melted

1 cup sugar

3 (8 ounces) packages cream cheese, softened

1 teaspoon vanilla

1/2 cup fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)

3 eggs

whipped cream

1. Preheat the oven to 350 degrees. Combine crumbs, butter and 1 tablespoon sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.

2. When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside. Do not urn off the oven.

3. In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, Pour filling into crust.

4. Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill. Once chilled, remove the pan sides and cut. Serve with whipped cream. Makes 1 full size pie.

© 2002 All Rights Reserved

[kaci]

Cheesecake Factory's Kahlua Almond Cheesecake

=== CRUST ===
1/4 cup finely-chopped pecans
1/4 cup finely-chopped almonds
1/4 cup finely-chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoons melted butter

=== FILLING ===
1 1/2 lb cream cheese; room
-temperature
1 1/3 cups sugar; room temperature
5 large eggs; room temperature
16 oz sour cream; room temperature
1/4 cup flour
2 teaspoons vanilla
2 teaspoons lemon juice; room -temperature

Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom
and 1 inch up sides of 9-inch springform pan that has been sprayed or coated
with butter. Set aside.

Filling: These ingredients MUST be at room temperature. Beat the cream cheese
until light and fluffy. Add the sugar a little at a time and continue beating
until creamy. Add the eggs, 1 at a time, beating well after each. Add the
flour, vanilla, lemon juice and beat well. Add the sour cream and beat well.

Pour mixture into pan and place in the middle of a 325 degree preheated oven
for 1 hour 15 minutes. When time is up, turn oven off and prop open the door
and leave cheesecake in oven for 1 hour.

Remove from oven and continue to cool completely before refrigerating for 24
hours. The wait is well worth it -- the flavors ripen beautifully.

This recipe yields ?? servings.

Source:
"Message Boards at www.topsecretrecipes.com"
S(Formatted for MC6):
"11-08-2001 by Joe Comiskey - jcomiskey@krypto.net"

[kaci]

Cheesecake Factory German Chocolate Cheesecake


Cheesecake
24 ounces cream cheese, softened and cut into chunks
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract

On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)

In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.

With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degrees F oven for 15 minutes.

Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.


German Chocolate Topping and Glaze

Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoon whipping cream

In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on high power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Topping
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on high power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

[kaci]

Cheesecake Factory's Fresh Banana Cream Cheesecake


20 vanilla cream-filled, sandwich style cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract

Process cookies in a blender with pulses to finely chop. Add margarine and process with pulses until thoroughly combined. Press mixture into the bottom of a 10" springform pan; refrigerate. Beat cream cheese with electric mixer until creamy. Beat in sugar and cornstarch. Beat in eggs, one at a time. Beat in bananas, whipping cream, and vanilla. Pour mixture into prepared crust. Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set. Allow to cool completely before removing rim of pan. Refrigerate cheesecake, uncovered, at least 6 hours.

Makes 12 servings.

[kaci]

Dulce De Leche Caramel Cheesecake


Caramel Cheesecake Topped with Caramel Mousse on a Vanilla Crust

Dulce de leche Cheesecake

8 ounces cream cheese, at room temperature
3 large eggs
1/2 cup heavy cream
1 cup dulce de leche.

Preheat oven to 325° F. Place cream cheese in food processor and process until soft. With machine running, drop in eggs through feed tube, followed by heavy cream, then dulce de leche.
Place mixture in a 9-inch pie dish. Put dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in oven and bake about an hour or a little longer, until a cake tester comes out clean and top is fairly firm.
Let cake rest one hour, then serve at once. Or refrigerate, then remove from refrigerator about one-half hour before serving.
Yield: 8 servings.
The above recipes have been kitchen tested. We are still tyring to come up with a method to cook the dulce de leche cheesecake so it will "release" from the pan, in order to serve it with a fruit flourish etc. Let us know if you have any luck with this.

DULCE DE LECHE

This recipe is adapted from an article which appeared in the daily New York Times, Wednesday, May 19, 1999. Dulce de leche (pronounced DOOL-say duh LAY-chay) meaning "sweet from milk." Is an Hispanic term for a caramel sauce, which is a traditional flavoring "south of the border" and has been adopted recently as an ice-cream flavoring in America.
The flavoring is made by simmering sweetened milk until it turns thick and amber. Reprinted here are a recipe for the basic sauce as well as two recipes using this flavoring. A note at the bottom of the page explains alternate methods for creating or purchasing dulce de leche should you choose to sprint to the final dessets, skipping the creation of dulce de leche from scratch.

Dulce de leche
1 quart whole milk*
2 cups sugar
1/4 teaspoon baking soda
Pinch cinnamon.

Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat.
Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.

Yield: 2 cups.

Source: Cheesecake Factory

[kaci]

Cheesecake Factory Carrot Cake Cheesecake

Cheesecake
16 oz. cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoon vanilla extract

In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup. all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 oz.) can crushed pineapple packed in juice, well-drained and juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts

In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake
batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.

Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting
2 oz. cream cheese, softened
1 tablespoon. butter, softened
1 3/4 Cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency.

Frost top of cheesecake.

Refrigerate 3 to 4 hours before serving.

Makes 1 (9-or 9 1/2-inch) cheesecake.


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Author: Nehor
Member

Posted : June 13, 2001


Source: TopSecretRecipes.com

[kaci]

Cheesecake Factory Bakery Oreo Cheesecake

Ingredients:
Crust
1 1/2 cups. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 tablespoons. Melted Butter
9" Spring Form Pan (buttered on bottom and sides)


Filling
1 1/2 lbs. Cream Cheese
1 cup Sugar
5 Large Eggs
1/4 teaspoon Salt
2 teaspoon Vanilla
1/4 cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake

Preparation:
Crust
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom
and 1 1/2" up the sides with crumbs, set aside.

Filling
All Ingredients need to be at room temperature before beginning. Beat cream
cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese untilmixed through. Add eggs one at a time and continue to beat until blended.
Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.