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.



Tuscan Chicken

The Cheesecake Factory Tuscan Chicken entree consists of grilled chicken breast 
topped with tomatoes, artichokes, capers, fresh basil and a balsamic vinaigrette.  
Served over fresh vegetables and farro. 

Cheesecake Factory Restaurant Copycat Recipe

4 boneless, skinless chicken breasts
2 cups water
1/4 cup sugar
1/4 cup kosher salt
2 cups grape tomatoes
1 (12 oz.) jar marinated artichoke hearts, quartered
1/4 cup balsamic vinegar
2 tablespoons capers
1 tablespoon fresh basil, chopped

farro or brown rice
fresh vegetables

In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.

Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).

Preheat your oven to 425 degrees and heat your grill or grill pan. Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst. Prepare a vegetable; then the farro or rice according to package directions.

Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees. This can take about 8 to 12 minutes depending on the thickness of the chicken breast. Place your farro (or rice) on a dinner plate, then the chicken, then top with a spoonful of the roasted vegetables.

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.