Cheesecake Factory Copycat Recipes

[Lisa40]

Crust
4 T. butter
3/4 C. graham cracker crumbs
1/2 C. crushed gingersnaps
1 T. brown sugar (or your favorite substitute)
1 tsp. cinnamon

Filling
1 C. heavy cream, chilled
24 oz. cream cheese, softened
1 1/2 C. sugar
3 large eggs
1 1/2 C. mashed pumpkin
3/4 tsp. ground cinnamon
3/4 tsp. powdered ginger
3/8 tsp. ground cloves
1/4 C. pecan halves

Preheat the oven to 325°F or 300°F for convection oven.

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-inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.

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 crust. 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 60-70 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.

[Lisa40]

1 large avocado
2 T. chopped sun-dried tomatoes (bottled in oil)
1 T. minced red onion
1/2 tsp. fresh cilantro, chopped
Pinch of salt
3 egg roll wrappers
1 egg, beaten
Vegetable oil for frying

Dipping Sauce
1/2 C. chopped cashew nuts
2/3 C. fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T. granulated sugar
1 tsp. ground black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 C. honey
Pinch of ground saffron
1/4 C. olive oil

Filling: Peel avocado, remove pit and dice into bite-size pieces. Combine avocado with the tomatoes, red onion, the 1/2 teaspoon cilantro, and a pinch of salt, being careful not to mash the avocado

Spoon 1/3 of filling into an egg roll wrapper. With wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over by filling and seal the corners to the wrapper. Roll the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat with the remaining two egg rolls and keep them covered in the refrigerator while you make the Dipping Sauce.

Dipping Sauce: Combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Pulse until the mixture is well blended and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.

Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely. Pour tamarind mixture into blender or food processor with the cashew mixture and pulse until well combined (about 20 seconds).

Pour Dipping Sauce into small bowl; add oil and stir by hand. Cover and refrigerate at least 30 minutes before serving.

Heat oil in a deep fryer or deep pan over medium heat. The oil should be deep enough to cover the egg rolls. Fry egg rolls for 3 to 4 minutes or until golden brown. Drain on paper towels.

When egg rolls have cooled a bit, slice once diagonally across middle of each one and serve them arranged around a sauce dish with the dipping sauce. Yields 1 to 2 servings.

[Lisa40]

20 vanilla sandwich cookies
1/4 C. margarine, melted
3 (8 oz.) pkg. cream cheese, softened
2/3 C. sugar
2 T. cornstarch
3 eggs
3/4 C. mashed bananas (about 2)
1/2 C. whipping cream
2 tsp. vanilla

Preheat oven to 350°F.<br>
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-inch 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 set. 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.

[Lisa40]

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-inch pieces
8 oz. cucumber slices
4 oz. red onion, cut into small pieces
8 oz. fresh mango, cut into small pieces
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 C. balsamic vinaigrette
1/4 C. seasoned rice vinegar*
1/4 C. granulated sugar
1 tsp. sesame oil*
8 (6-inch) egg roll wrappers, fried crisp
4 oz. sweet and sour sauce*
4 oz. macadamia nuts, toasted and chopped
1 T. sesame seeds, toasted
4 oz. carrots, peeled, sliced into 1-inch thin strips
1 oz. green onions, sliced into 1-inch thin strips

* These items are readily available in most major supermarkets and Oriental food stores.

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.

[Lisa40]

Crust
1/4 C. finely chopped pecans
1/4 C. finely chopped almonds
1/4 C. finely chopped walnuts
3/4 C. graham cracker crumbs
2 T. melted butter

Filling
1 1/2 lb. cream cheese, room temperature
1 1/3 C. sugar, room temperature
5 large eggs, room temperature
16 oz. sour cream, room temperature
1/4 C. flour
2 tsp. vanilla
2 tsp. 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°F 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.

[Lisa40]

Cheesecake
24 oz. cream cheese, softened and cut into chunks
1/2 C. granulated sugar
2 eggs
1/4 C. dairy sour cream
1 tsp. 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 oz. unsweetened chocolate
1/2 C. (1 stick) butter
2 C. granulated sugar
4 eggs
2 tsp. vanilla extract
1 1/2 C. 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 425ºF oven for 15 minutes.

Reduce oven temperature to 350ºF 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.

Chocolate Glaze
1/2 C. semisweet chocolate chips
2 T. 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 C. granulated sugar
1/3 C. butter, cut into small pieces
2/3 C. whipping cream
1 tsp. vanilla extract
1 C. flaked coconut
1 C. 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.

[Lisa40]

Cheesecake
16 oz. cream cheese, room temperature
3/4 C. granulated sugar
1 T. flour
3 eggs
2 tsp. 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 C. vegetable oil
1 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1 C. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
Dash salt
1 (8 1/2 oz.) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 C. grated carrots
1/2 C. flaked or shredded coconut
1/2 C. 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 T. butter, softened
1 3/4 C. confectioners' sugar
1/2 tsp. vanilla extract
1 T. 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.

[Annette]

Where's the Kahlua in the cheesecake???