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Copycat Cheesecake Factory Recipes

Craving your favorite Cheesecake Factory dishes but don’t feel like dining out? Now, you can enjoy the restaurant’s most popular recipes right at home with easy copycat recipes!

Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce:

1 ¾ cups marinara sauce
1 ¾ cups alfredo sauce
¼ cup heavy whipping cream
1 teaspoon garlic powder
½ cup ricotta cheese
1 cup Italian blend shredded cheese
¼ cup red wine

Balls:

16 ounces grated white sharp cheddar, grated
16 ounces smoked gouda cheese, grated
3 tablespoons butter
2 tablespoons flour
2 cups whole milk, warmed
1 pound large elbow macaroni, cooked
Salt and pepper, to taste
3 eggs
3 tablespoons milk
3 cups panko breadcrumbs
Fresh Parmesan cheese for garnish only
vegetable oil for frying

Directions

Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
In a small bowl, beat your eggs and 3 tablespoons of milk together.
Place the bread crumbs in a shallow dish.
In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to paper towel as they finish cooking to drain.
Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

1 tablespoon vegetable oil
2 tablespoons green bell pepper, minced
2 tablespoons red bell pepper, minced
½ cup red onion, minced
⅓ cup carrot, shredded
5 teaspoons garlic, minced
3 eggs, beaten
1 ½ pounds ground sirloin
1 pound ground pork
1 tablespoon Italian parsley, minced
1 tablespoon granulated sugar
2 teaspoons salt
1 ½ teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon rubbed (ground) sage
½ teaspoon paprika
¾ cup whole milk
¾ cup breadcrumbs

Onion Topping

2 tablespoons butter
1 medium onion, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper

Mushroom Gravy

2 tablespoons butter
1 teaspoon garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced mushrooms
1 teaspoon minced Italian parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon rubbed (ground) sage

Directions

Preheat the oven to 350°F.
Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and the milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove loaf from oven and let stand for 30 more minutes.
Make the onion topping and gravy while the meatloaf is cooking.
To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
Serve sliced meatloaf topped with onions and gravy.

Farfalle with Chicken and Roasted Garlic

This rich creamy pasta is another dish the Cheesecake Factory is famous for. This recipe is inspired by their delicious entrée.

Serves 4 | Prep. time 15 minutes | Cook time 35 minutes

Ingredients

2 boneless skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 tablespoons extra-virgin olive oil
12 ounces center-cut bacon, cut into strips
8 ounces cremini mushrooms quartered
½ yellow onion, chopped
½ cup sundried tomatoes, roughly chopped (reserve the oil)
¾ cup white wine
1 cup heavy cream
1 head roasted garlic
¾ cup Parmesan cheese, divided
1 pound bow tie pasta (farfalle), cooked and drained (but not rinsed)

Directions

Cube the chicken and season it with salt and black pepper.
In a large skillet, warm the olive oil over high heat.
Cook the chicken until lightly browned on both sides, about 6 minutes. When it is browned, remove it from the skillet and set it aside. Add the bacon to the skillet and cook until crisp.
When the bacon is done, stir in the mushrooms and onion and cook for about 5 minutes, or until soft, then remove them from the skillet.
Next, add the sundried tomatoes and white wine to the skillet. Stir and let it cook until the liquid reduces to half volume, about 12–15 minutes.
When reduced, stir in the heavy cream, roasted garlic, chicken, and vegetables.
Stir in most of the Parmesan cheese, saving a little for garnishing.
Stir in the pasta and serve with the remaining Parmesan cheese sprinkled on top.

Pumpkin Cheesecake

This is one of the Cheesecake Factory’s most popular desserts. Now you can make this recipe (inspired by the Cheesecake Factory’s) at home.

Serves 8-10 | Prep. time 30 minutes plus 8 hours refrigeration time | Cooking time 1 hour 45 minutes

Ingredients

2 ½ cups graham cracker crumbs
¾ cup unsalted butter, melted
2 ¾ cups granulated sugar, divided
1 teaspoon salt, plus a pinch
4 (8-ounce) blocks cream cheese, at room temperature
¼ cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature
1 tablespoon vanilla extract
2 ½ teaspoons ground cinnamon
1 teaspoon ginger, ground
¼ teaspoon cloves, ground
2 cups whipped cream, sweetened
⅓ cup toasted pecans, roughly chopped

Directions

Preheat the oven to 325°F and grease a 12-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, melted butter, ¼ cup of the sugar, and a pinch of salt. Mix until well combined and press the mixture into the prepared springform pan. Bake for about 25 minutes.
While the crust is baking, begin making the filling by beating together the cream cheese, sour cream, and pumpkin.
Add the rest of the sugar, and slowly incorporate the beaten eggs and vanilla. Add the remaining salt, cinnamon, ginger, and cloves.
Fill a large baking pan (big enough to hold your springform pan) with about half an inch of water. Place it in the oven and let the water get hot.
Put foil around the edges of your springform pan, then add the filling and place the pan in the oven inside the water bath you made with the baking pan.
Bake for 1 hour and 45 minutes, or until the center is set. You can turn the foil over the edges of the cake if it starts to get too brown. Remove the pan from the oven and place it on a cooling rack for at least one hour before removing the sides of the springform pan.
After it has cooled, remove sides of the pan and refrigerate the cheesecake for at least 8 hours or overnight.
Serve with whipped cream and toasted pecans.

Raspberry Lemonade

Serves 8 | Prep. time 2 minutes | cook time 3 minutes

Ingredients

1 cup water
1 cup sugar
1 cup freshly squeezed lemon juice
1 ½ cups fresh or frozen raspberries
Extra sugar for the rim of your glass

Directions

In a small saucepan, heat the water and sugar until the sugar completely dissolves.
Meanwhile, purée the raspberries in a blender. Add the contents of the saucepan and the cup of lemon juice. (If it’s too thick you can add extra water.)
Wet the rim of your glass and dip it into a bit of sugar to coat the rim before pouring the lemonade into the glass.
Serve.

***These recipes and more are found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Popular Copycat Cheesecake Factory Recipes

Fried Mac and Cheese Balls

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce

1 ¾ cups marinara sauce
1 ¾ cups alfredo sauce
¼ cup heavy whipping cream
1 teaspoon garlic powder
½ cup ricotta cheese
1 cup Italian blend shredded cheese
¼ cup red wine

Balls

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

Directions

Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
In a small bowl, beat your eggs and 3 tablespoons of milk together.
Place the bread crumbs in a shallow dish.
In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into the oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to the paper towel as they finish cooking to drain.
Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

Avocado Egg Rolls

This is one of the Cheesecake Factory’s most popular appetizers and for good reason. This recipe is a copy of the original but tastes just as amazing.

Makes 8 egg rolls | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

3 avocados, halved, peeled, and seeded
1 Roma tomato, diced
¼ cup diced red onion
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
8 egg roll wrappers

Cilantro Dipping Sauce

¾ cup fresh cilantro leaves, loosely packed
⅓ cup sour cream
1 jalapeño, seeded and deveined (optional)
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

Directions

First, mix together all of the ingredients for the cilantro dipping sauce, and set it aside.
In a medium mixing bowl, mash the avocados up a bit with the back of a fork. Gently mix in the tomato, onion, cilantro, lime juice, salt, and pepper.
In a deep skillet or saucepan, heat the vegetable oil over medium to high heat.
Take your egg roll wrappers and fill each one with some of the avocado mixtures. Fold the sides over, and then fold down the top and bottom. You can wet your fingers and dampen the wrapper to seal the seams.
When the oil is heated, add the egg rolls and fry until they turn a beautiful golden brown. Then remove them and place them on a paper towel to drain.
Serve with cilantro dipping sauce.

Chicken Madeira

This Chicken Madeira recipe is a spin-off of one of the Cheesecake Factory’s most loved recipes.

Serves 8 | Prep. time 40 minutes | Cook time 40 minutes

Ingredients

Chicken

4 chicken breasts
1 cup balsamic vinaigrette
2 tablespoons brown sugar
2 tablespoons olive oil
1 cup mozzarella cheese, shredded
fresh parsley (for garnish)

Sauce

2 tablespoons butter
2 cups white mushrooms, sliced
2 cups beef stock
¼ cup balsamic vinaigrette
2 tablespoons brown sugar

Directions

Preheat the oven to 350°F.
Place each chicken breast in between two pieces of plastic wrap or parchment paper and pound until they are about ¼-inch thick.
In a plastic bag, combine the vinaigrette, brown sugar, and olive oil, then add the pounded chicken breasts. Refrigerate and let them marinate for at least an hour (but longer would be better).
When they are done marinating, you can either brown the breasts in a hot skillet by cooking for 2 minutes on each side, or you can skip this step if you are in a hurry.
Place the chicken breasts in a baking pan and bake for 12–15 minutes. Because the breasts are pounded thin, they won’t take long to cook.
In the skillet, you used to brown the chicken breasts and melt the butter over medium heat. Add the sauce ingredients and cook until the sauce reduces to about half the original amount.
Change the setting on your oven to broil. Cover each chicken breast with mozzarella and cook until the cheese melts.
Serve with the pan sauce.

Cuban Sandwich

The Cheesecake Factory’s lunches are as good as their dinners. This recipe is inspired by the Cheesecake Factory’s Cuban sandwich.

Serves 4 | Prep. time 20 minutes | Cooking time 5 minutes

Ingredients

½ teaspoon olive oil
2 garlic cloves, minced
½ cup reduced-fat mayonnaise
8 slices artisan bread
8 thick slices deli smoked turkey
4 slices deli ham
8 slices Swiss cheese
12 dill pickle slices
1 cup fresh baby spinach

Directions

Heat the olive oil in a small skillet. Add the garlic and cook until the garlic is fragrant. Remove it from the heat and let it cool, then stir it into the mayonnaise.
Spread some garlic mayo over each slice of bread, and assemble the sandwiches using turkey, ham, cheese, pickles, and spinach.
Cook the sandwiches in a panini maker or grill them in a skillet until the cheese melts and the bread has browned up.
Serve.

Ultimate Red Velvet Cheesecake

This may take a little more time and effort compared to other dishes and desserts, but I promise it will all be worth it once you take that first gloriously perfect bite.

Serves: 16 – Preparation Time: 3 hours 30 minutes – Cooking Time: 1 hour 15 minutes

Ingredients

Cheesecake

2 (8-ounce) packages cream cheese, softened
⅔ cup granulated white sugar
Pinch salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
Non-stick cooking spray
Hot water, for water bath

Red velvet cake

2 ½ cups all-purpose flour
1 ½ cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 ½ cups vegetable oil
1 cup buttermilk
¼ cup red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

Frosting

2 ½ cups powdered sugar, sifted
2 (8-ounce) packages cream cheese, softened
½ cup unsalted butter softened
1 tablespoon vanilla extract

Preparation

For the cheesecake, preheat the oven to 325°F.
Beat the cream cheese, sugar, and salt for about 2 minutes, until creamy and smooth. Add the eggs, mixing again after adding each one. Add the sour cream, heavy cream, and vanilla extract, and beat until smooth and well blended.
Coat a springform pan with non-stick cooking spray, then place parchment paper on top. Wrap the outsides entirely with two layers of aluminum foil. (This is to prevent water from the water bath from entering the pan.)
Pour the cream cheese batter into the pan, then place it in a roasting pan. Add boiling water to the roasting pan to surround the springform pan. Place it in the oven and bake for 45 minutes, until set.
Transfer the springform pan with the cheesecake onto a rack to cool for about 1 hour. Refrigerate overnight.
For the red velvet cake, preheat the oven to 350°F.
Combine the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In a separate bowl, mix the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Add the wet ingredients to the dry ingredients. Blend for 1 minute with a mixer on medium-low speed, then on high speed for 2 minutes.
Spray non-stick cooking spray in 2 metal baking pans that are the same size as the springform pan used for the cheesecake. Coat the bottoms thinly with flour. Divide the batter between them.
Bake for about 30–35 minutes. The cake is done when only a few crumbs are attached to a toothpick when inserted in the center. Transfer the cakes to a rack and let them cool for 10 minutes. Separate the cakes from the pans using a knife around the edges, then invert them onto the rack. Let them cool completely.
To prepare the frosting, mix the powdered sugar, cream cheese, butter, and vanilla using a mixer on medium-high speed, just until smooth.
Assemble the cake by positioning one red velvet cake layer onto a cake plate. Remove the cheesecake from the pan, peel off the parchment paper, and layer it on top of the red velvet cake layer. Top with the second red velvet cake layer.
Coat a thin layer of prepared frosting on the entire outside of the cake. Clean the spatula every time you scoop out from a bowl of frosting, so as to not mix crumbs into it. Refrigerate for 30 minutes to set. Then coat cake the with a second layer by adding a large scoop on top and then spreading it to the top side of the cake and then around it.
Cut into slices. Serve.

***These recipes and more can be found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory Most Popular Recipes at Home. To get your copy, click on the cover or click here.