Great Restaurant Recipes

Cheesecake Factory Pumpkin Cheesecake

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Classic New York Cheesecake

Chocolate Pecan Crust
10 rectangular chocolate graham crackers
3/4 cup ground pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (at room temperature)

Place graham crackers in large plastic food storage bag. Finely crush with rolling pin. Place in bowl. Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix until well blended. Scatter crumb mixture over bottom of 9-inch springform pan. Cover with plastic wrap; press evenly over bottom and up sides of pan. Refrigerate pan until ready to use.

Filling3
2 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Whole strawberries (optional)
Fresh mint sprigs (optional)

Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and smooth.

Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract; beat until blended. Pour cheese filling evenly into crust-lined pan.

Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set. Remove the pan to a wire rack to cool completely. Refrigerate for at least 12 hours or overnight.

To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs if desired.

21 Club Hamburger Recipe

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!


Enjoy more copycat recipe.

24 ounces cream cheese, softened and cut into chunks
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract

On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

Chocolate Glaze for sides (see below)German Chocolate Topping (see below)Whipped cream for garnish (optional)

In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth.

Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven.

Refrigerate until well chilled.Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time.

Garnish with whipped cream, if desired.Chocolate Glaze1/2 cup semisweet chocolate chips2 tablespoon whipping creamIn small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Topping
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.


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Cheesecake Factory Recipes