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.



Herb Crusted Salmon

Cheesecake Factory Copycat Recipe

4 (5 oz.) salmon fillets
5 tablespoons fresh lemon juice, divided
3⁄4 teaspoon lemon pepper
1 teaspoon parsley
1 teaspoon dried thyme
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1 cup half and half cream
white pepper

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non skin side with lemon pepper, parsley, thyme. Set aside.

In a saucepan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 tablespoons  lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 tablespoons butter. Set aside and keep warm.

Heat remaining 4 tablespoons butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

The Herb Crusted Salmon Salad  at The Cheesecake Factory uses the  herb crusted salmon and is served cold on top of baby lettuces, tomato and vegetables tossed in a balsamic vinaigrette.

Caramel Apple Cheesecake Bars

Cheesecake Factory Copycat Recipe

Makes 16 bars

2 1/2 cups crushed cinnamon graham crackers (about 1 1/2 sleeves)
1 stick butter, softened

16 ounces cream cheese, softened
2 eggs
1/2 cup sour cream
1/2 cup sugar
1 1/2 teaspoons vanilla
1 1/2 cups apple pie filling (with the apples chopped into small pieces)
1/2 cup caramel topping

5 tablespoons butter, softened
1 cup packed brown sugar
1/2 cup walnuts
1/3 cup flour
1 tablespoon cinnamon

Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed graham crackers and butter. Press them into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside to cool.

In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 3 minutes. Spread 1/2 the batter over the cooled graham cracker crust. Drop the apple pie filling by teaspoons over the cheesecake layer. Spread the remaining batter over the apples. Drizzle the caramel topping over the cheesecake. Then take a knife and swirl it gently into the batter.

In a small bowl, combine the ingredients for the streusel. Spread the streusel evenly over top the cheesecake. Bake at 350 for about 60 to 70 minutes or until the cheesecake has set and the edges are lightly browned. Cool completely, then store the cheesecake in the fridge.

Caramel Cappuccino Cheesecake


Makes 12 servings

1 (9 oz.) package chocolate wafers
1 cup semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted

3 (8 oz.) packages cream cheese, softened
1 cup packed brown sugar
1/2 cup sour cream
1/4 cup Kahlua (coffee liqueur)
2 tablespoons all purpose flour
2 tablespoons instant espresso powder
4 eggs, lightly beaten

1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt

Preheat oven to 350 degrees. Place a greased 9 inch springform pan on a double thickness of heavy duty foil (about 18 inches square). Securely wrap foil around pan. Place first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add butter, pulse until combined. Press onto the bottom and 2 inches up the sides of a prepared pan; set aside.

In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.

Bake 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Just before serving, sprinkle sea salt over caramel.

Fried Mac and Cheese Balls

Cheesecake Factory Copycat Recipe

1 3/4 cups of marinara sauce
1 3/4 cups alfredo
1/4 cup heavy whipping cream
1 teaspoon garlic powder
1/2 cup ricotta cheese
1 cup Italian blend shredded cheese
1/4 cup red wine

1 pound large elbow macaroni
3 tablespoons butter
2 cups whole milk heated and warmed
3 tablespoons milk
2 tablespoons flour
16 ounces grated white sharp cheddar
16 ounces smoked gouda cheese
salt and pepper, to taste
3 eggs
1 box panko bread crumbs
fresh Parmesan cheese for garnish only
vegetable oil for frying

To make the balls:  Cook your double elbow macaroni according to directions. Drain and rinse with cold water and set aside. (Make sure you under cook these noodles just a little). Start grating your cheeses with your grater. Place the cheddar and Gouda cheese in a large bowl and set aside.

In a big saucepan on the stove melt your 3 tablespoons of butter. Once it melts add your flour by sprinkling it in the saucepan and mix well with the whisk- stirring out the lumps. Whisk in your 2 cups of the warmed milk into the mixture. Cook for about 4 minutes till the sauce thickens.

Remove from heat and add the cheeses you grated from your cheese bowl. Stir well melting the cheese until it is melted and smoothed. Add your cooked drained macaroni to your cheese sauce. Fold in the macaroni well and mix well with the cheese sauce. Season with salt pepper.

Butter a large square glass pan. Put your macaroni cheese mix in the glass pan. Place the pan in the fridge till the mac and cheese is cold- about 2 hours. Using a Tablespoon Shape the cold mac and cheese into balls- about the size of an inch 1/2. Place the balls on a cookie sheet lined with foil in the freezer for about an hour.

Take the balls out of the freezer, and one by one hold them in your hand and compress the balls to make them firmer and tighter. Place them back on the cookie sheet lined with foil and stick them back in the freezer for one more hour.

In a small bowl place your 3 eggs and your 3 tablespoon of milk and whisk set aside. In a ziplock bag place your Panko bread crumbs set aside.Heat up your vegetable oil (You want enough to cover the mac and cheese balls).If you have a fryer than heat the fryer up. You know your oil is ready when you sprinkle water in the oil and it crackles.

One by one take your mac and cheese balls and dip in the egg mixture- then drop in the Panko bread crumbs. Coat each Mac and cheese ball good. Dip the coated mac balls in the heated vegetable oil. They will be a light brown when they are done. Set on a paper towel to drain the oil. When all your balls are done- place in a warm oven to keep warm while you make the sauce.

To make the sauce:  In a small saucepan on medium heat add the marinara sauce and Alfredo sauce and stir well to combine. Add the ricotta cheese, the Italian cheese, and the red wine. Stir well. Add in the heavy whipping cream, and garlic powder. Stir well. Keep the sauce on low till you are ready to serve.

To serve:  When you serve these Cheesecake Factory Fried Mac and Cheese balls you want to put a little sauce on your plate or bowl first. Add about 2 balls to your serving plate. Ladle a little sauce on the top of the fried mac and cheese balls. Sprinkle with fresh Parmesan cheese.

Chicken Piccata

Cheesecake Factory Copycat Recipe

Serves 4

1 to 1 1/2 pounds boneless skinless chicken breast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon oil
8 ounces sliced Portobello mushrooms
2 teaspoons butter
1/4 teaspoon salt
1/4 cup butter
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon capers
2 tablespoons heavy cream
2 teaspoons fresh chopped parsley
Serve with cooked angel hair pasta or other type of pasta

Slice chicken breasts in half, they should be about 3/8 to 1/2 inch thick after cutting. Place the chicken breast between plastic wrap and pound thin with a meat pounder. Pound chicken carefully until it reaches about 1/4 inch thick. Season chicken breast with salt and pepper.

Heat a skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Cook chicken breast until brown on both sides, remove from the pan. Reduce the heat slightly and mushrooms, 1 tablespoon butter, and a sprinkle of salt. Saute the mushrooms until they just begin to brown. Remove the mushrooms from the pan.

Add dry white wine to the pan, and scrape the browned bits off the pan with a wooden spoon. Add butter and lemon juice to the pan, and stir in capers and add heavy cream. Raise heat until the the mixture begins to bubble. Return mushrooms and chicken to the pan. Stir in fresh parsley and serve immediately. Serve with cooked angel hair pasta or other pasta of your choice.