Cheesecake Factory Recipes

Welcome to the Cheesecake Factory Copycat Recipe Archive

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The Cheesecake Factory Banana Cream Cheesecake

20 vanilla sandwich cookies
¼ cup margarine, melted
24 oz cream cheese, softened
2/3 cup granulated sugar
2 tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tspn vanilla extract

Preheat oven to 350°F.

Place cookies in a blender; process with on/off pulse until finely crushed.

Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10" springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200°F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost setbsp Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.

Allow cheesecake to stand at room temperature 15 minutes before serving.

The Cheesecake Factory Bleu Cheese Dressing

2 shallots, very finely minced
2 tbsp vegetable oil
2 oz crumbled blue cheese
1½ cups buttermilk
½ tspn salt
12 cups gourmet salad mix / mixed baby greens (mesclun)

Combine all ingredients except greens and whisk until smooth or blend at low speed.


When ready to serve, put 2 cups greens on each salad dish and top with dressing.

The Cheesecake Factory Cajun Jambalaya Pasta

4 oz butter
2 tspn Cajun spice mix
1 lb boneless, skinless chicken breasts, cut into small pieces
1 lb fresh linguini pasta
½ cup clam juice
2 oz green bell peppers, cut into thin strips
2 oz red bell peppers, cut into thin strips
2 oz yellow bell peppers, cut into thin strips
4 oz red onions, cut into thin strips
½ lb fresh medium shrimp, peeled, de-veined, tails removed
½ cup diced tomatoes

Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.

While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.

Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.

Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.

Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.

Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Serves: 4

The Cheesecake Factory Chicken Madeira

The Cheesecake Factory German Chocolate Cheesecake

24 oz cream cheese, softened and cut into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract

Chocolate Cake:

4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)

Chocolate Glaze:

½ cup semi-sweet chocolate chips
2 tbsp whipping cream

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 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans

For Cheesecake: 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.

For Chocolate cake: 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 ½" springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425°F oven for 15 minutes.

Reduce oven temperature to 350°F 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.

For Chocolate Glaze: 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.

For German Chocolate Topping: 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.

The Cheesecake Factory Key Lime Cheesecake

1¾ cups graham cracker crumbs
5 tbsp butter, melted
1 cup sugar
3 x 8 oz packages cream cheese, softened
1 tspn vanilla
½ cup fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)
3 eggs
whipped cream

Preheat the oven to 350°F.

Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.

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 turn off the oven.

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.

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.

The Cheesecake Factory Luau Salad

1 lb mesculin mix
1 lb grilled chicken breasts, sliced into thin strips
8 oz red bell peppers, sliced into thin strips
8 oz yellow bell peppers, sliced into thin strips
8 oz fresh green beans, blanched, cut into 3" pieces
8 oz cucumber slices
4 oz red onion, cut into small pieces
8 oz fresh mango, cut into small pieces
1 tspn kosher salt
¼ tspn ground black pepper
1 cup balsamic vinaigrette
¼ cup seasoned rice vinegar
¼ cup granulated sugar
1 tspn sesame oil
8 x 6" egg roll wrappers, fried crisp
4 oz sweet and sour sauce
4 oz macadamia nuts, toasted and chopped
1 tbsp sesame seeds, toasted
4 oz carrots, peeled, sliced into 1" thin strips
1 oz green onions, sliced into 1" thin strips

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper.

Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad.

Garnish each salad with some thin sliced carrots and green onions.

Serves 4.

The Cheesecake Factory Pasta with Mushroom Bolognese

6 oz spaghettini, cooked al dente, drained and kept warm
2 oz olive oil
1 oz carrots, minced
1 oz yellow onion, diced to ¼" thickness
4 oz mushrooms, diced to ¼" thickness
½ tspn kosher salt
¼ tspn black pepper, freshly ground
1 tbsp garlic, minced
1 tspn fresh thyme, chopped
2 oz Madeira wine
10 oz marinara sauce
1 oz butter
1 oz Parmesan cheese, grated
2 tspn parsley, chopped

In a saute pan over medium-high heat, bring olive oil to a light sizzle.

Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.

Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle ½ oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.

Serve immediately.

Makes 6 to 8 servings.

The Cheesecake Factory Pumpkin Cheesecake

The Cheesecake Factory Pumpkin Ginger Cheesecake

4 tbsp butter
¾ cup graham cracker crumbs
½ cup crushed gingersnaps
1 tbsp brown sugar (or your favorite substitute)
1 tspn cinnamon
1 cup heavy cream, chilled
24 oz cream cheese, softened
1 ½ cups granulated sugar
3 large eggs
1½ cups mashed pumpkin
¾ tspn ground cinnamon
¾ tspn powdered ginger
1½ tspn ground cloves
¼ cup pecan halves

Preheat the oven to 325°F.

To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.

For filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well.

Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crustbsp Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan.

Bake for 60 to 70 minutes.

Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.

Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

The Cheesecake Factory Romano Chicken

2 chicken breasts
½ cup flour
2 tbsp Romano cheese, you can use Kraft in a jar
salt and pepper
1 egg, beaten
2 tspn water

Whisk together the egg, and the water.

Pound out chicken breasts to, at most, ½" thick.

Season the flour with salt and pepper, and coat the chicken lightly.

Then dip in egg, and cover with shredded Romano.

Place in frying pan on medium high, with a little bit of oil.

Cook until golden brown.

The Cheesecake Factory Sweet Corn Tamale Cakes

The Cheesecake Factory’s White Chocolate Raspberry Truffle Cheesecake