15 Homemade Cheesecake Factory Recipe Copycat Favorites
Craving your favorite Cheesecake Factory dishes but don’t want to wait for a table? These copycat recipes bring restaurant flavors straight to your kitchen.
From creamy cheesecakes to savory entrees, you’ll discover how to recreate these beloved menu items at home with simple ingredients and easy techniques.
01. Irish Cream Chocolate Chip Cheesecake
Rich, creamy cheesecake infused with Baileys and studded with chocolate chips. This indulgent dessert has been a crowd-pleaser for decades and rivals any restaurant version.
Ingredients: 2 cups graham cracker crumbs, ½ cup melted butter, 32 oz cream cheese (softened), 1 cup sugar, 4 large eggs, ½ cup Baileys Irish Cream, 1 tsp vanilla extract, 1 cup mini chocolate chips.
How To Make Irish Cream Chocolate Chip Cheesecake
1. Preheat your oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil. Mix graham cracker crumbs with melted butter until evenly moistened, then press firmly into the bottom of your prepared pan.
2. Beat softened cream cheese with an electric mixer until completely smooth and fluffy, about 3 minutes. Gradually add sugar and beat until well combined, scraping down the sides of the bowl frequently to ensure no lumps remain.
3. Add eggs one at a time, beating just until incorporated after each addition. Pour in Baileys and vanilla, mixing until smooth. Gently fold in chocolate chips by hand, distributing them evenly throughout the batter.
4. Pour filling over crust and place in a roasting pan. Add hot water halfway up the sides of the springform pan. Bake for 55-60 minutes until center is almost set but still slightly jiggly. Cool completely before refrigerating overnight.
02. Parmesan Crusted Chicken Romano
Tender chicken tenderloins coated in a crispy blend of panko and Romano cheese. This restaurant-quality dish pairs perfectly with pasta and marinara for an impressive dinner.
Ingredients: 2 lbs chicken tenderloins, 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, ½ cup grated pecorino Romano cheese, 2 large eggs, ½ cup all-purpose flour, salt and pepper, olive oil for frying, cooked spaghetti, marinara sauce.
How To Make Parmesan Crusted Chicken Romano
1. Set up three shallow dishes for breading. Place flour seasoned with salt and pepper in the first dish, beaten eggs in the second, and combine panko breadcrumbs with both cheeses in the third dish for maximum flavor and crunch.
2. Pat chicken tenderloins completely dry and season with salt and pepper. Working with one piece at a time, coat in flour, dip in beaten eggs, then press firmly into the breadcrumb mixture, ensuring both sides are completely covered.
3. Heat ¼ inch of olive oil in a large skillet over medium-high heat until shimmering. Cook breaded tenderloins in batches for 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F.
4. Transfer cooked chicken to paper towel-lined plates to drain excess oil. Serve immediately over hot spaghetti with warm marinara sauce, allowing the crispy coating to stay perfectly crunchy.
03. Perfect Vanilla Bean Cheesecake
Ultra-smooth vanilla bean cheesecake with real vanilla bean specks throughout. This classic dessert captures the essence of the famous restaurant version with its silky texture and rich flavor.
Ingredients: 2 cups graham cracker crumbs, 6 tbsp melted butter, 32 oz cream cheese (room temperature), ¾ cup sugar, 4 large eggs, 1 vanilla bean (scraped), 2 tsp vanilla extract, ½ cup sour cream.
How To Make Perfect Vanilla Bean Cheesecake
1. Preheat oven to 325°F and grease a 9-inch springform pan. Combine graham cracker crumbs with melted butter until mixture holds together when pressed. Press firmly into bottom of pan, creating an even layer that extends slightly up the sides.
2. Beat room temperature cream cheese with an electric mixer on medium speed until completely smooth and no lumps remain, about 4 minutes. Gradually add sugar, beating until light and fluffy while scraping bowl sides frequently.
3. Add eggs one at a time, beating on low speed just until incorporated to avoid overmixing. Scrape vanilla bean seeds into mixture along with vanilla extract and sour cream, mixing until just combined and vanilla specks are evenly distributed.
4. Pour filling over crust and smooth the top with a spatula. Bake for 50-55 minutes until edges are set but center still has a slight jiggle when gently shaken.
5. Turn off oven and crack door open, allowing cheesecake to cool gradually for 1 hour. Remove from oven and cool completely at room temperature before refrigerating for at least 6 hours or overnight for best slicing results.
04. Crispy Avocado Egg Rolls
Golden fried egg rolls filled with creamy avocado, sun-dried tomatoes, and cilantro. These popular appetizers are even better when you can enjoy them immediately without the restaurant wait.
Ingredients: 3 ripe avocados, ¼ cup sun-dried tomatoes (chopped), 2 tbsp red onion (minced), 2 tbsp fresh cilantro, 1 tbsp lime juice, salt to taste, 12 egg roll wrappers, vegetable oil for frying, sweet chili sauce for serving.
How To Make Crispy Avocado Egg Rolls
1. Mash avocados in a large bowl until mostly smooth but still slightly chunky for texture. Stir in chopped sun-dried tomatoes, minced red onion, fresh cilantro, and lime juice. Season with salt to taste and mix gently to combine all flavors.
2. Place one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of avocado mixture into the center, being careful not to overfill which can cause bursting during frying.
3. Fold the bottom corner over the filling, then fold in the side corners and roll tightly toward the top corner. Brush the top corner with water and press to seal completely, ensuring no filling can escape.
4. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry egg rolls in small batches for 2-3 minutes, turning once, until deep golden brown and crispy on all sides.
5. Remove with a slotted spoon and drain on paper towels for 1 minute. Serve immediately while hot and crispy with sweet chili sauce for dipping, as the texture is best when freshly fried.
05. Sun-Dried Tomato Fettuccine
Creamy fettuccine pasta tossed with sun-dried tomatoes in a lightened version of the restaurant favorite. This satisfying dish delivers rich flavors without the heavy cream guilt.
Ingredients: 1 lb fettuccine pasta, ½ cup sun-dried tomatoes (chopped), 3 cloves garlic (minced), 1 cup half-and-half, ½ cup grated Parmesan cheese, 2 tbsp olive oil, ¼ cup fresh basil, salt and pepper to taste.
How To Make Sun-Dried Tomato Fettuccine
1. Cook fettuccine according to package directions until al dente, reserving 1 cup of the starchy pasta water before draining. The pasta water will help create a silky sauce that clings perfectly to the noodles.
2. Heat olive oil in a large skillet over medium heat and sauté minced garlic for 30 seconds until fragrant but not browned. Add chopped sun-dried tomatoes and cook for 1 minute to release their concentrated flavors.
3. Pour in half-and-half and bring to a gentle simmer, stirring constantly to prevent curdling. Let the mixture reduce slightly for 2-3 minutes until it begins to thicken and coat the back of a spoon.
4. Add drained pasta to the skillet and toss with the creamy sauce, adding reserved pasta water gradually until you achieve a smooth, glossy consistency that coats every strand.
5. Remove from heat and stir in grated Parmesan cheese and fresh basil, tossing until the cheese melts completely. Season with salt and pepper to taste, then serve immediately while the sauce is creamy and hot.
06. Dark Pumpernickel Bread
Dense, flavorful pumpernickel bread with a dark color and rich taste. This hearty loaf makes the perfect accompaniment to any meal and tastes just like the restaurant’s famous bread basket.
Ingredients: 2 cups bread flour, 1 cup rye flour, ½ cup whole wheat flour, 2 tbsp cocoa powder, 2 tsp instant yeast, 1 tbsp caraway seeds, 2 tbsp molasses, 1¼ cups warm water, 2 tbsp vegetable oil, 2 tsp salt.
How To Make Dark Pumpernickel Bread
1. Combine all dry ingredients including flours, cocoa powder, yeast, caraway seeds, and salt in a large mixing bowl, whisking together until evenly distributed. The cocoa powder gives this bread its characteristic dark color and subtle richness.
2. Mix molasses, warm water, and vegetable oil in a separate bowl until molasses dissolves completely. Pour the liquid mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of flour if the dough becomes too sticky to handle comfortably.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size. Punch down and shape into a round loaf, then place on a parchment-lined baking sheet.
5. Cover shaped loaf and let rise for 45 minutes until puffy. Preheat oven to 375°F and bake for 35-40 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.
07. Classic Steak Diane
Tender steaks in a rich cognac mushroom sauce that was once a fine dining staple. This impressive dish brings tableside elegance to your home kitchen without the flaming theatrics.
Ingredients: 4 beef tenderloin steaks (6 oz each), 8 oz mushrooms (sliced), 2 shallots (minced), 3 cloves garlic (minced), ½ cup cognac, 1 cup beef broth, 4 tbsp butter, 2 tbsp heavy cream, 2 tbsp fresh parsley, salt and pepper.
How To Make Classic Steak Diane
1. Season steaks generously with salt and pepper on both sides, letting them come to room temperature for 20 minutes. Heat a large skillet over medium-high heat until very hot, which is crucial for developing a beautiful sear.
2. Sear steaks for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Transfer steaks to a warm plate and tent with foil to rest while you prepare the luxurious pan sauce.
3. Reduce heat to medium and add 2 tablespoons butter to the same skillet. Sauté sliced mushrooms for 4-5 minutes until golden brown and their moisture has evaporated, concentrating their earthy flavor.
4. Add minced shallots and garlic to the mushrooms, cooking for 1 minute until fragrant. Carefully pour in cognac and let it simmer for 2 minutes, allowing the alcohol to cook off completely.
5. Pour in beef broth and simmer until reduced by half, about 3-4 minutes. Whisk in remaining butter and heavy cream, creating a glossy, rich sauce. Return steaks to the skillet briefly to warm through, then serve immediately topped with the elegant mushroom sauce and fresh parsley.
08. Bite-Sized Soft Pretzels
Perfectly chewy soft pretzel bites with a golden exterior and tender interior. These bite-sized treats are ideal for sharing and taste just like the restaurant’s famous warm bread service.
Ingredients: 3 cups all-purpose flour, 1 packet active dry yeast, 1 tbsp sugar, 1 tsp salt, 1 cup warm water, 4 tbsp melted butter, ⅓ cup baking soda, coarse salt for sprinkling, additional melted butter for brushing.
How To Make Bite-Sized Soft Pretzels
1. Dissolve yeast and sugar in warm water and let stand for 5 minutes until foamy. In a large bowl, combine flour and salt, then add the yeast mixture and melted butter, stirring until a soft dough forms.
2. Knead dough on a floured surface for 5-6 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled in size and springs back when lightly touched.
3. Punch down dough and divide into small portions. Roll each portion into ropes and cut into 1-inch pieces, creating uniform bite-sized portions that will cook evenly and look professional.
4. Bring 6 cups of water and baking soda to a boil in a large pot. Working in batches, boil pretzel bites for 30 seconds, then remove with a slotted spoon and place on parchment-lined baking sheets.
5. Brush each bite with melted butter and sprinkle generously with coarse salt. Bake at 425°F for 12-15 minutes until deep golden brown and perfectly chewy, serving warm for the best texture and flavor.
09. Cookies and Cream Cheesecake
Decadent cheesecake loaded with crushed Oreo cookies throughout and on top. This crowd-pleasing dessert combines the beloved cookie with creamy cheesecake for an irresistible treat.
Ingredients: 24 Oreo cookies (divided), 4 tbsp melted butter, 32 oz cream cheese (softened), ¾ cup sugar, 4 large eggs, 1 tsp vanilla extract, ½ cup sour cream, additional Oreos for garnish.
How To Make Cookies and Cream Cheesecake
1. Preheat oven to 325°F and line a 9-inch springform pan with parchment paper. Crush 16 Oreo cookies in a food processor until fine crumbs form, then mix with melted butter and press firmly into the bottom of your prepared pan.
2. Beat softened cream cheese with an electric mixer until completely smooth and fluffy, about 4 minutes. Gradually add sugar and beat until well combined, scraping down bowl sides to ensure no lumps remain in the mixture.
3. Add eggs one at a time, beating just until incorporated after each addition to avoid overmixing. Blend in vanilla extract and sour cream until smooth, then gently fold in remaining 8 crushed Oreos by hand.
4. Pour filling over crust and smooth the top with a spatula. Wrap the outside of the pan with aluminum foil and place in a roasting pan filled halfway with hot water to create a gentle, even baking environment.
5. Bake for 55-60 minutes until edges are set but center still has a slight jiggle. Cool completely at room temperature, then refrigerate overnight. Before serving, garnish with additional Oreo halves for an impressive presentation that showcases the cookies and cream theme.
10. Golden Fried Mac and Cheese Balls
Crispy-coated balls of creamy mac and cheese that are perfect for sharing. These handheld comfort food bites eliminate the need for utensils while delivering maximum cheesy satisfaction.
Ingredients: 3 cups cooked macaroni, 2 cups sharp cheddar cheese (shredded), ½ cup cream cheese (softened), ¼ cup milk, 2 eggs (beaten), 1 cup panko breadcrumbs, 1 cup all-purpose flour, vegetable oil for frying, salt and pepper to taste.
How To Make Golden Fried Mac and Cheese Balls
1. Combine cooked macaroni with shredded cheddar, softened cream cheese, and milk in a large bowl, stirring until cheese melts and creates a thick, cohesive mixture. Season with salt and pepper, then refrigerate for 2 hours until firm enough to shape.
2. Using your hands or a small scoop, form the chilled mac and cheese mixture into 1½-inch balls, placing them on a parchment-lined baking sheet. If mixture is too soft, refrigerate longer until it holds its shape well.
3. Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Roll each ball in flour first, then dip in beaten eggs, and finally coat thoroughly in breadcrumbs.
4. Heat 3 inches of vegetable oil in a heavy pot to 350°F. Fry mac and cheese balls in small batches for 2-3 minutes, turning occasionally, until deep golden brown and crispy on all surfaces.
5. Remove with a slotted spoon and drain on paper towels for 1 minute before serving. These are best enjoyed immediately while the exterior is crispy and the interior is hot and melted, creating the perfect contrast of textures.
11. Glazed Miso Salmon
Tender salmon fillets glazed with a sweet and savory miso sauce. This restaurant-inspired dish is surprisingly simple to make and delivers complex umami flavors that will impress any dinner guest.
Ingredients: 4 salmon fillets (6 oz each), 3 tbsp white miso paste, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), green onions for garnish.
How To Make Glazed Miso Salmon
1. Preheat oven to 400°F and line a baking sheet with parchment paper. Pat salmon fillets completely dry and place them skin-side down on the prepared baking sheet, spacing them evenly for consistent cooking.
2. Whisk together miso paste, honey, rice vinegar, soy sauce, and sesame oil in a small bowl until smooth. Add minced garlic and grated ginger, stirring until the glaze is well combined and free of lumps.
3. Brush half of the miso glaze generously over the top and sides of each salmon fillet, reserving the remaining glaze for later. Let the salmon marinate for 10 minutes to absorb the flavors.
4. Bake for 12-15 minutes, depending on thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F. The glaze should be caramelized and slightly darkened on the surface.
5. Brush with remaining glaze while still hot, allowing it to create a glossy finish. Garnish with sliced green onions and serve immediately while the salmon is moist and the glaze is perfectly caramelized.
12. Lemon Caper Chicken Piccata
Tender pounded chicken breasts in a bright lemon caper sauce. This classic Italian-inspired dish comes together quickly in one pan and delivers restaurant-quality results with minimal effort.
Ingredients: 4 boneless chicken breasts, ½ cup all-purpose flour, 4 tbsp olive oil, 4 tbsp butter (divided), ⅓ cup white wine, ¼ cup fresh lemon juice, 3 tbsp capers, ¼ cup fresh parsley, salt and pepper to taste.
How To Make Lemon Caper Chicken Piccata
1. Place chicken breasts between plastic wrap and pound to ¼-inch thickness for even cooking. Season both sides with salt and pepper, then dredge in flour, shaking off any excess coating.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until hot and shimmering. Cook chicken for 3-4 minutes per side until golden brown and cooked through, then transfer to a warm plate.
3. Add white wine to the same skillet, scraping up any browned bits from the bottom with a wooden spoon. These flavorful bits will add depth to your pan sauce and enhance the overall taste.
4. Stir in fresh lemon juice and capers, simmering for 2 minutes until the sauce reduces slightly and becomes more concentrated. The capers add a delightful briny pop that balances the bright acidity.
5. Remove from heat and whisk in remaining 2 tablespoons butter until the sauce becomes glossy and smooth. Return chicken to the skillet to warm through, then serve immediately garnished with fresh parsley and extra lemon wedges.
13. Layered Pumpkin Cheesecake
Two-layer cheesecake featuring a creamy vanilla base topped with spiced pumpkin filling. This stunning holiday dessert sits on a graham cracker crust and showcases beautiful autumn flavors in every slice.
Ingredients: 2 cups graham cracker crumbs, 6 tbsp melted butter, 24 oz cream cheese (softened), ¾ cup sugar (divided), 3 large eggs, 1 tsp vanilla extract, ¾ cup pumpkin puree, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger.
How To Make Layered Pumpkin Cheesecake
1. Preheat oven to 325°F and grease a 9-inch springform pan. Mix graham cracker crumbs with melted butter until evenly moistened, then press firmly into the bottom of the pan, creating a solid foundation for the layers.
2. Beat cream cheese until smooth and fluffy, about 3 minutes. Add ½ cup sugar and beat until combined, then add eggs one at a time and vanilla extract, mixing just until incorporated to avoid overmixing.
3. Remove 1½ cups of the plain cheesecake batter and pour the remainder over the crust, spreading evenly with a spatula to create the first layer. This will be your creamy vanilla base.
4. To the reserved batter, add pumpkin puree, remaining ¼ cup sugar, cinnamon, nutmeg, and ginger, mixing until smooth and well combined. The spices should be evenly distributed throughout for consistent flavor.
5. Carefully spoon the pumpkin mixture over the vanilla layer, spreading gently to avoid mixing the layers. Bake for 50-55 minutes until edges are set but center still jiggles slightly.
6. Cool completely at room temperature, then refrigerate for at least 4 hours before serving. The layers will set beautifully and create a stunning presentation when sliced, showcasing both flavors perfectly.
14. Chicken Madeira with Mushrooms
Juicy chicken breasts smothered in a rich mushroom sauce made with sweet Madeira wine. This elegant dish combines beef broth depth with wine sweetness for a sophisticated weeknight dinner.
Ingredients: 4 boneless chicken breasts, 8 oz mixed mushrooms (sliced), ½ cup Madeira wine, 1 cup beef broth, 2 tbsp butter, 2 tbsp olive oil, 2 tbsp heavy cream, 2 tbsp fresh thyme, 2 cloves garlic (minced), salt and pepper.
How To Make Chicken Madeira with Mushrooms
1. Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature.
2. Remove chicken to a warm plate and tent with foil to keep warm. Add butter to the same skillet and sauté sliced mushrooms for 4-5 minutes until golden brown and their moisture has evaporated completely.
3. Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Pour in Madeira wine, scraping up any browned bits from the bottom of the pan to incorporate those flavorful caramelized pieces.
4. Add beef broth and fresh thyme, bringing the mixture to a simmer. Cook for 5-7 minutes until the sauce reduces by half and becomes rich and glossy, concentrating all the wonderful flavors.
5. Stir in heavy cream and season with salt and pepper to taste. Return chicken to the skillet, spooning sauce over the top to warm through for 2 minutes before serving with the luxurious mushroom sauce.
15. Southwest Santa Fe Salad
Colorful Southwestern salad loaded with fresh vegetables, black beans, and corn. This satisfying main dish salad captures all the vibrant flavors and textures that make the restaurant version so popular.
Ingredients: 6 cups mixed greens, 2 grilled chicken breasts (sliced), 1 cup black beans (drained), 1 cup corn kernels, 1 avocado (diced), ½ cup cherry tomatoes (halved), ¼ cup red onion (sliced), ½ cup shredded cheese, tortilla strips, cilantro lime dressing.
How To Make Southwest Santa Fe Salad
1. Season chicken breasts with cumin, chili powder, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear when pierced with a fork.
2. Let grilled chicken rest for 5 minutes before slicing into strips. This resting period allows the juices to redistribute, ensuring each bite remains moist and flavorful throughout the salad.
3. Arrange mixed greens in a large serving bowl or individual plates, creating a bed for all the colorful toppings. Layer black beans, corn kernels, diced avocado, halved cherry tomatoes, and sliced red onion over the greens.
4. Top with sliced grilled chicken and sprinkle with shredded cheese and crispy tortilla strips for added texture and authentic Southwestern flavors. The combination creates a satisfying and complete meal.
5. Drizzle with cilantro lime dressing just before serving to keep the greens crisp and fresh. Toss gently to distribute the dressing evenly, ensuring every bite contains the perfect balance of flavors and textures.
Final Thoughts
These copycat recipes bring your favorite Cheesecake Factory dishes right to your kitchen. You’ll save money and time while enjoying restaurant-quality meals at home.
Start with the recipes that excite you most and gradually build your repertoire. Soon you’ll be creating these beloved dishes whenever the craving strikes.
