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.



Pineapple Upside Down Cheesecake

Cheesecake Factory Copycat Recipe

Cake Layer
1 cup white sugar
1/3 cup butter, softened
1 egg
1/2 teaspoon vanilla
3/4 cup milk
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Grease and flour a springform pan and preheat oven to 325 degrees. In a small bowl, combine flour, baking powder and salt. Set aside. In a large mixing bowl, combine sugar, butter, egg and vanilla, blending well. Add the flour mixture and then the milk, stirring together until smooth. Pour into your prepared springform pan.

Pineapple Layer
1/4 cup butter
2/3 cup packed brown sugar
pineapple rings
maraschino cherries

Melt butter in a small saucepan and stir in 2/3 cup packed brown sugar. Drop small spoonfuls over top of cake batter until covered. Layer pineapple rings over top and place a maraschino cherry in the center of each ring. Bake for 25 minutes.

Cheesecake Layer
3 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream

Beat together softened cream cheese, sugar and vanilla. Add eggs, one at a time until blended. Gently fold in sour cream and pour over top of partially baked cake layer. Bake for 55 minutes and turn oven off. Leave cheesecake on center rack in oven and open the oven door for about 5 minutes. This will let the cheesecake acclimate to the outside temperature better and keep the center from sinking. Remove from oven and cool on wire rack. Refrigerate 4 hours before serving.

To Serve: Garnish with whipped cream and cherries.

Limoncello Cream Torte

Cheesecake Factory Copycat Recipe

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Preheat oven to 350 degrees. Grease and flour 3 (9 inch) round cake pans.

Cream the butter. Then add the sugar and beat until light and fluffy, approximately 5 minutes. Add the eggs one at a time, beating well after each. Add the flour in four parts, alternating with the milk. Mix in the vanilla and lemon extracts.

Divide the batter evenly between the three cake pans. Bake at 350 degrees for 20-30 minutes. Remove immediately from pans and allow to cool completely.

After the cake has cooled, pour a mixture of 4 tablespoons Limoncello and 1/4 cup lemon juice over each layer. Be careful not to make the cake soggy, more or less liquid may be needed.

Filling Between Layers
1 cup heavy whipping cream
8 ounces mascarpone cheese
2 tablespoons unsalted butter, softened
1/3 cup granulated sugar
4 tablespoons Limoncello liqueur
1 teaspoon lemon extract

Beat all ingredients together until soft peaks are formed. Spread evenly between the cooled cake layers. Optional: sprinkle with finely grated lemon rind.

1 cup unsalted butter, softened
1/4 cup solid vegetable shortening
5 cups (about 1 lb) confectioner's sugar
6 tablespoons fresh lemon juice
3 tablespoons Limoncello
2 tablespoons lemon flavored gelatin

Dissolve the gelatin in lemon juice and Limoncello. Mix all ingredients together with electric mixer at medium speed until you reach the desired consistency. For a yellow color add a few drops of yellow food coloring.
Keep the cake chilled, allow to warm a few minutes before serving.

Hot Fudge Brownie Cheesecake

Cheesecake Factory Recipe

1 good quality brownie mix, mixed according to box directions.
3 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
3/4 cup sugar
1 teaspoon vanilla
3 eggs
whipped cream or vanilla buttercream icing
slices almonds toasted
hot fudge

Mix brownie mix according to directions on box and pour into a greased 9 inch springform pan.

Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl until well blended. Add sour cream; mix well. Add 3 eggs, one at a time, until blended. Pour over brownie layer in pan.

Bake at 325 for 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Top with slightly warmed hot fudge, whipped cream or butter cream, toasted almonds and of course a cherry on top!

Pineapple Pisco Sour

Cheesecake Factory Recipe

Pisco is a South American grape brandy produced in Peru and Chile. Frothee is a drink-foaming ingredient found at liquor stores and bar supply outlets

1 1/2 ounces pisco
1 1/2 ounces pineapple juice
1 1/2 ounces sweet and sour mix
3/4 ounce grapefruit juice
3/4 ounce lime juice
3/4 ounce simple syrup
2 to 3 squirts Frothee

pineapple wedge
lime wedge

Fill cocktail shaker with enough ice to fill a 16 ounce wine glass.  Add all drink ingredients to the shaker and shake well.  Pour drink into a wine glass.  Garnish with a wedge of fresh pineapple and a lime slice on the rim of the glass. Add two cocktail straws,

Makes 1 drink.

Crab Hash

Menu Description: A Delicious Blend of Sauteed Crab, Red, Yellow and Green Peppers, Onions and Potatoes. Topped with Poached Eggs and Hollandaise Sauce. 

Cheesecake Factory Copycat Recipe

8 ounces fully cooked crabmeat
1 lb large red potatoes, unpeeled
2 ounces sliced bacon, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch dice
1 small red bell pepper, cut into 1/2 inch dice
3 sprigs fresh thyme, leaves picked and chopped
1/2 teaspoon paprika
coarse salt or sea salt
freshly ground black pepper
white vinegar, for poaching
4 -6 tablespoons vegetable oil
4 large eggs
2 scallions, sliced thin

Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate.

Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl.

Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper.  Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook.

Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan.

Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. 

To Serve:  Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce.

Easy Hollandaise Sauce
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1/4 cup salted butter, melted

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above.

Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined.