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.




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.

No comments:

Post a Comment