The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.



New Menu Items at Cheesecake Factory

The Cheesecake Factory New Items:

Pumpkin Cheesecake: Cheesecake flavored with pumpkin and autumn spices, baked in a graham cracker crust and sprinkled with chopped pecans
Pumpkin Pecan Cheesecake (pictured): A layer of pecan pie topped with a layer of pumpkin cheesecake in a pastry crust, topped with caramel and chopped pecans

Availability: Through Thanksgiving 2015

Tomato Basil Pasta

Cheesecake Factory Copycat Recipe

Serves 4

1 pound penne pasta
28 ounces stewed tomatoes
5 cloves garlic, minced
3 tablespoons capers, drained
1/2 teaspoon sugar
1 teaspoon red chili pepper flakes
1/2 cup fresh basil
olive oil
salt and pepper

Fill a large pot with heavily salted water and bring to a boil. Meanwhile, in a large skillet, saute garlic and olive oil over low heat for about 5 to 7 minutes. Add chili flakes and saute for another 2 minutes. Add stewed tomatoes and bring to a simmer. Once the sauce is simmering, add sugar. Season with salt and pepper. Allow to simmer for another 15 minutes over low heat. When the large pot of water begins to boil, add pasta and cook 7  to 10 min. Drain pasta and toss with olive oil. Combine pasta with the tomato sauce in the skillet. Add capers and basil.

Peach Bellini

Cheesecake Factory Copycat Recipe

1/3 cup Libby's peach nectar chilled
2 teaspoon sugar
3/4 cup champagne, chilled

Combine nectar with sugar. Stir to dissolve sugar. Gradually pour in champagne. Yield: Makes two 4 oz. servings.

The Ritz Martini

Cheesecake Factory Copycat Recipe

8 oz. Champagne
1 oz. Triple Sec (Cointreau)
2 oz. Cognac (Courvoisier)
2 oz. Pomegranate Juice

Shake Courvoisier, Cointreau and pomegranate juice over ice cubes in a shaker.
Strain into a champagne flute, carefully fill with champagne and serve. Serves 2.

Garlic Sauteed Spinach

Chicken Madeira and Steak Diane with 
garlic sauteed spinach at The Cheesecake Factory

Cheesecake Factory Copycat Recipe

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
6 cloves garlic, minced
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
fresh lemon
sea or kosher salt, to taste

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, or dry on paper towels.

In a large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.

Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.