Homemade Cheesecake Factory Recipes That Taste Exactly Like The Real Thing

When I go to Cheesecake Factory, I always order their Oreo cheesecake. It's delicious!

Here are 5 copycat recipes of the popular restaurant's best dishes you can make at home.

Cheesecake Factory is where I had my very first slice of cheesecake. I asked my dad to take me there after a baseball game when I was probably twelve years old, and it's been one of my favorite restaurants ever since. My mother actually had the idea of making cheesecake factory copycat recipes for our blog, so here are five of Cheesecake Factory's most popular dishes you can make at home.

1. Cheesecake Factory Original Cheesecake Recipe

Here is the recipe for the Cheesecake Factory Original Cheesecake:

Ingredients:

Cream Cheese Filling 1 (8 ounces) package cream cheese, softened 1/3 cup granulated sugar 2 eggs Topping 5 Tablespoons sour cream 1 teaspoon vanilla extract 3 Tablespoons granulated sugar Garnish 8 ounces strawberries, sliced 6 Oreo Cookies

Instructions

Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese on medium speed until smooth. Add granulated sugar and mix well.

With the mixer on low speed, add eggs one at a time, mixing just until blended after each addition. Pour batter into prepared pan. Bake for 55 to 60 minutes, or until the center is almost set.

Remove from oven and place on a wire rack to cool for 20 minutes. Run a knife around the edge of the pan to loosen the cake. Let cool 1 hour longer. Cover and refrigerate for at least 8 hours.

Topping

In a small bowl, stir together sour cream, vanilla extract, and sugar until well blended. Spread evenly over cheesecake. Garnish with strawberry slices and cookie halves.

Keep refrigerated until ready to serve. Here are the rest of the ingredients you'll need for this recipe:

Ingredients for cream cheese filling

- 8-ounce package of cream cheese, softened 1/3 cup granulated sugar 2 eggs

Ingredients for topping

- 5 Tablespoons sour cream 1 teaspoon vanilla extract 3 Tablespoons granulated sugar and 4 Oreo Cookies.

Instructions for Cream Cheese Filling - Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese on medium speed until smooth. Add granulated sugar and mix well.

With the mixer on low speed, add eggs one at a time, mixing just until blended after each addition. Pour batter into prepared pan. Bake for 55 to 60 minutes, or until center is almost set.

Remove from oven and place on a wire rack to cool for 20 minutes. Run a knife around the edge of the pan to loosen the cake. Let cool 1 hour longer. Cover and refrigerate for at least 8 hours.

Instructions for Topping

- In a small bowl, stir together sour cream, vanilla extract, and sugar until well blended. Spread evenly over cheesecake. Garnish with strawberry slices and cookie halves. Keep refrigerated until ready to serve.

2. Copycat Cheesecake Factory Shrimp Scampi

Ingredients:

1/4 cup butter, divided 2 cloves garlic, minced 1 tablespoon olive oil 4 tablespoons lemon juice Salt and pepper to taste 2 pounds peeled and deveined shrimp 1/2 cup white wine 8-ounce linguine pasta 1/2 cup parmesan cheese 3 tablespoons chopped parsley

Instructions:

In a large skillet, melt 3 tablespoons of butter with olive oil. Add minced garlic and shrimp; season with salt and pepper. Cook over medium-high heat until shrimp are cooked through, about 5 minutes.

Add white wine to skillet, cooking for an additional 1 minute.

Meanwhile, cook pasta according to package directions. Add remaining 1 tablespoon of butter to cooked pasta. Toss in parmesan cheese, shrimp mixture, and chopped parsley to the cooked pasta.

3. Copycat Cheesecake Factory Santa Fe Salad

Ingredients: 1/4 cup canola oil, or extra-virgin olive oil 4 boneless skinless chicken breasts (1 1/2 pounds), tenders removed 1/4 cup lemon juice 2 teaspoons ground cumin 1 teaspoon salt, divided 8 ounces rotini or other pasta 4 cups water 2 cups corn kernels (fresh or frozen)

1 avocado, pitted and diced 3 tablespoons lime juice 1 small red onion, diced 1 cup grape tomatoes, halved 4 ounces pepper-jack cheese, shredded 1/2 cup chopped cilantro, divided 1 cup light sour cream 2 teaspoons chipotle hot sauce (or less for less heat)

Instructions

Heat oil in a large skillet over medium-high heat. Season chicken with lemon juice, cumin and, 1 teaspoon salt. Cook until golden brown on both sides and cooked through, about 5 minutes per side. Remove chicken and let cool. Break into bite-sized pieces or shred if preferred, and set aside.

Cook pasta according to package directions; drain and set aside.

In a large bowl, combine water, corn kernels (fresh or frozen), avocado, lime juice, red onion, grape tomatoes, pepper-jack cheese, and half the cilantro.

Toss to coat. Add pasta, sour cream, chipotle hot sauce (or less for less heat), remaining salt, chicken and dressing; toss well to coat. Garnish with remaining cilantro before serving.

4. Copycat Cheesecake Factory Pecan Turtle Pie

Ingredients

Ingredients for crust

1 cup flour 1/4 tsp salt 1/2 cup cold unsalted butter, cut into cubes 3 tbsp ice water Ingredients for filling 2 large eggs 1 egg yolk 8 ounces light brown sugar, packed 3 tbsp all-purpose flour 4-ounce semisweet chocolate chips 2 tbsps unsalted butter, melted 1 teaspoon vanilla extract 1/2 cup chopped pecans, toasted 12 caramel squares

Instructions for crust -

Combine flour and salt in a food processor. Pulse to blend. Add cold butter cubes and process until butter is cut into the dry ingredients until mixture resembles coarse meal. Transfer dough to a mixing bowl. Sprinkle 3 tablespoons of ice water over the dough, gently tossing with a fork. Try not to overwork the dough. If the dough is too dry, add another tablespoon of water.

Once the dough is moistened, gather it together in a ball and knead briefly on a floured surface until smooth. Wrap the dough with plastic wrap, leaving one end open so that you can squeeze the dough into a disk. Chill for at least an hour before rolling out.

Preheat oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the dough and place it on a lightly floured surface. Roll out dough to form a 13-inch round, about 1/8 inch thick. Place dough on a large baking sheet. Prick the bottom of the crust with a fork, and bake for 20 to 25 minutes or until golden brown. Remove from oven and put on a rack to cool completely before filling (leave the oven on).

Ingredients for pie - In a mixing bowl, beat eggs and egg yolks together with a mixer until smooth. Gradually beat in brown sugar, then flour and vanilla extract. Fold melted butter into the egg mixture along with 1/4 cup chopped pecans and the chocolate chips.

On a lightly floured surface, roll out the second disk of dough to form an 11-inch round, about 1/8 inch thick. Transfer dough to a 9-inch pie plate. Pour the chocolate mixture into the crust.

Roll out the remaining dough to form a 10 inch round, about 1/8 inch thick. Place over filling; trim and seal edges. Cut slits in top of crust to release steam while baking. Sprinkle with the remaining chopped pecans. Bake for about 50 minutes, or until crust is golden brown and filling is set.

5. Cheesecake Factory Parmesan-Crusted Chicken

Ingredients:

1/2 cup all-purpose flour 1 teaspoon kosher salt Freshly ground black pepper 4 boneless chicken breasts 1 large egg white 2 tablespoons cold water 1/2 cup Italian-seasoned bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons canola oil

Instructions:

Mix flour, salt, and pepper in a large resealable plastic bag. Add chicken to bag; seal and shake to coat.

Whisk egg white and water in a shallow dish until foamy. Combine bread crumbs and cheese in another shallow dish. Dip chicken into egg mixture, then coat with the bread crumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3 minutes per side.

Thank you for reading! Hopefully, these recipes inspired you to recreate some of your restaurant favorites from the comfort of your own home too!

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