Cheesecake Factory Cheesecakes Recipes

Picture this: you’re handed a dessert menu boasting over 30 kinds of cheesecakes, each one a slice of heaven. That’s the magic of the Cheesecake Factory, a brand synonymous with indulgence. Known for their extravagant and creative cheesecake flavors, they’ve become a global icon, offering everything from the traditional to the utterly outrageous—think salted caramel, s’mores, and even seasonal pumpkin pecan cheesecakes.

Cheesecake has always held a special place in dessert lovers’ hearts. Its velvety texture and rich flavors make it a universally loved treat. But what sets the Cheesecake Factory apart is their ability to elevate this timeless dessert.

In this blog, we’re bringing the Cheesecake Factory’s decadence to your kitchen! These Cheesecake Factory Cheesecakes recipes, inspired by their menu, are tailored for the home cook. Get ready to recreate the magic—no reservations required.

What Makes Cheesecake Factory Cheesecakes Special?

Signature Characteristics:

The Cheesecake Factory’s cheesecakes stand out due to their impeccable balance of textures and flavors. Here are some signature traits:

• Creamy Cheesecake Filling: Smooth and rich, offering the perfect melt-in-your-mouth experience.
• Rich Toppings: From decadent chocolate ganache to tangy fruit compotes, their toppings add a luxurious touch.
• Flavorful Crusts: Whether it’s a classic graham cracker base or a crunchy cookie crust, the foundation adds the ideal crunch and flavor contrast.

The Variety:

What makes the Cheesecake Factory’s cheesecakes truly special is the diverse range of flavors they offer. Whether you crave something classic or want to try something more adventurous, there’s a cheesecake for everyone:

• Classic: Like the timeless Original Cheesecake.
• Fruity: Such as the Lemon Raspberry Cheesecake, offering a refreshing tang.
• Chocolatey: Think of the Oreo Dream Extreme, a chocolate lover’s dream.
• Nutty: For example, the Pecan Turtle Cheesecake with its nutty crunch and caramel richness.

Why People Love Them:

People flock to the Cheesecake Factory not just for the cheesecake, but for the entire indulgent experience.

• Presentation: Each cheesecake is a work of art, beautifully plated and styled to perfection.
• Flavor Balance: The carefully crafted balance of creamy, sweet, and tangy flavors creates a dessert experience that’s nothing short of spectacular. Every bite feels like a treat that’s worth savoring.

01. Reese’s Peanut Butter Chocolate Cake Cheesecake

Total Time: 8 hours | Servings: 16 slices

Ingredients:

Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• Heaping 3/4 cup cocoa
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs (room temp)
• 1 cup buttermilk
• 1/2 cup butter (melted)
• 1 tablespoon vanilla extract
• 1 cup hot black coffee

Cheesecake:

• 4 (8oz) packages full-fat cream cheese (softened)
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 2 teaspoon vanilla extract
• 5 eggs
• 12 fun-sized Reese’s Peanut Butter Cups (chopped)
• 1 (14oz) can of dulce de leche

Peanut Butter Buttercream:

• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup peanut butter
• 1 1/2 teaspoon  vanilla
• 4-5 cups powdered sugar

Ganache:

• 2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon  vanilla

Instructions:

Chocolate Cake:

1. Preheat oven to 350°F. Line two 9-inch round pans with parchment paper and spray with cooking spray. Set aside.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.
3. Add eggs, buttermilk, melted butter, and vanilla, and mix until smooth.
4. Fold in hot coffee, resulting in a runny batter.
5. Pour batter evenly into prepared pans and bake for 30-35 minutes. Let cool for 10 minutes in the pans before inverting onto cooling racks.
6. Once cool, wrap cakes in plastic wrap and refrigerate.

Cheesecake:

1. Preheat oven to 475°F. Fill a large pan with 1/2-inch of water. Spray a 9-inch springform pan with non-stick spray and wrap the bottom in foil.
2. Beat cream cheese until fluffy, then add sugar, sour cream, and vanilla. Mix well.
3. Add eggs one at a time, blending well after each addition. Fold in chopped Reese’s Peanut Butter Cups.
4. Pour mixture into prepared pan and place in the water bath. Bake for 10 minutes, then reduce heat to 350°F and bake for 50-60 minutes, until just set.
5. Cool completely before refrigerating for 4-6 hours, or overnight. Once chilled, trim 1/2-1″ off the top to level, and split the cake in half.

Peanut Butter Buttercream:

1. Cream together butter and shortening until fluffy. Add peanut butter and vanilla, mixing well.
2. Gradually add powdered sugar, one cup at a time, until you reach the desired consistency.

Assembly:

1. Spread one layer of chocolate cake on a cake stand or turntable.
2. Top with half of the dulce de leche, followed by one layer of cheesecake.
3. Spread with about 1 cup of peanut butter buttercream, then add the second layer of chocolate cake.
4. Top with the rest of the dulce de leche and the second layer of cheesecake.
5. Trim the sides if necessary and apply a crumb coat of peanut butter buttercream. Freeze for 30 minutes.

Ganache:

1. Heat heavy cream in a saucepan until it just begins to boil, then pour over chocolate chips in a heatproof bowl.
2. Cover and let sit for 5-7 minutes. Stir until smooth.
3. Let ganache cool slightly, then pour over the top and down the sides of the cake.

Finish:

1. Warm peanut butter in a small bowl and drizzle over the cake.
2. Decorate the cake with remaining buttercream as desired.

02. Coconut Cream Cheesecake

Total Time: 4 hours 35 minutes | Servings: 12

Ingredients:

For the Crust:

• 2 1/2 cups grated fresh coconut
• 1 cup whipping cream (scalded)
• 3 cups all-purpose flour
• 1/3 cup cold butter (sliced)
• 4 teaspoons granulated sugar
• For the Cheesecake Filling:
• 20 ounces cream cheese (softened)
• 1 1/2 cups granulated sugar
• 4 eggs
• 2 egg yolks
• 2 1/2 tablespoons coconut liqueur
• 1 teaspoon fresh lemon juice (no substitutions)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Topping:

• 1 cup sour cream
• 1/4 teaspoon cream of coconut
• 1/2 teaspoon coconut liqueur
• Toasted coconut flakes (for garnish)

Instructions:

1. Preheat oven to 325°F (163°C).

Make the crust:

1. Puree the grated coconut and whipping cream in a blender for about 4 minutes. Set aside to cool.
2. In a separate bowl, cut the cold butter into the flour and 4 teaspoons of sugar until the mixture resembles small crumbs.
3. Press this mixture into the bottom of a prepared pie dish or cheesecake pan.
4. Bake the crust for 25 minutes or until golden brown. Once done, remove from oven and allow it to cool.

Make the cheesecake filling:

1. In a large bowl, cream together the softened cream cheese and 1 1/2 cups of sugar until smooth.
2. Stir in the cooled coconut-cream puree.
3. Slowly stir in the eggs and egg yolks.
4. Stir in the 2 1/2 tablespoons coconut liqueur, lemon juice, and the vanilla and almond extracts until fully incorporated.
5. Pour this mixture over the cooled crust.

Bake the cheesecake:

1. Bake in the oven for about 1 hour, or until the sides are set and the center is firm to the touch.
2. Allow the cheesecake to cool for 30 minutes.

Make the topping:

1. Beat together the sour cream, cream of coconut, and 1/2 teaspoon coconut liqueur until smooth.
2. Spread this topping evenly over the cooled cheesecake.
3. Return the cheesecake to the oven and bake for 10 more minutes.

Cool and refrigerate:

1. Allow the cheesecake to cool for another 30 minutes at room temperature.
2. Then refrigerate for at least 4 hours, or longer for best results.

Garnish and serve:

1. Just before serving, sprinkle toasted coconut flakes over the top of the cheesecake.

03. Coconut Macaroon Cheesecake Cups

Total Time: 30 Minutes | Servings: 12

Ingredients

• 2-1/2 cups shredded, sweetened coconut flakes
• ¼ cup granulated sugar
• 5 egg whites (from large eggs)
• 1 teaspoon vanilla extract
• 4 tablespoons + 1-1/2 teaspoons butter, melted and cooled slightly
• Melted chocolate
• Deeply chilled slices of The Cheesecake Factory Cheesecake (Vanilla Bean Cheesecake)
• Whipped cream
• Sundae toppings (toasted coconut, toffee pieces, dark chocolate shavings)

Instructions

1. Preheat Oven: Preheat the oven to 325°F (165°C).
2. Prepare Coconut Mixture: Place the coconut flakes in a large mixing bowl and break up any chunks with a spatula. Add the sugar and stir to combine. Add the egg whites and vanilla extract. Stir to coat the coconut evenly. Add the melted butter and continue to stir until the coconut is fully coated.
3. Prepare Muffin Tin: Spray a 12-well muffin tin with non-stick spray. Use a 1-ounce scoop to scoop ¼ cup of the coconut mixture into each well. Press the mixture into the bottom and sides of each well to form a cup shape. Use the bottom of a glass or small plastic container to tightly pack the coconut into each well.
4. Bake: Transfer the muffin tin to the preheated oven and bake for 20-24 minutes, or until the coconut is light golden brown. Allow the cups to cool before assembling the cheesecake cups.
5. Assemble Coconut Macaroon Cheesecake Cups: Spread melted chocolate inside each cooled coconut macaroon cup. Use an ice cream scoop to take a scoop of cheesecake from the deeply chilled slices and place it into each prepared coconut macaroon cup. Use a spoon to flatten the cheesecake so that it’s level with the top of the cup.
6. Top and Serve: Cover the top of the cheesecake with whipped cream. Sprinkle with your choice of toppings: toasted coconut, toffee pieces, and dark chocolate shavings.

04. Cheesecake-Filled Cupcakes

Total Time: 1 Hour 5 Minutes | Servings: 2

Ingredients

• 3-1/2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 2 sticks unsalted butter
• 2 cups granulated sugar
• 3 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 3 large whole eggs
• 2 large egg yolks
• 2 cups buttermilk
• The Cheesecake Factory Original Cheesecake slices
• Whipped cream
• Prepared fresh strawberry halves, blueberries, and raspberries

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda until combined.
3. Mix Wet Ingredients: Using a small hand mixer, mix the butter, sugar, oil, and vanilla until light and fluffy.
4. Add Eggs and Yolks: Add the eggs and egg yolks one at a time, mixing well and scraping the sides of the bowl after each addition.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients in three additions, alternating with half of the buttermilk, beginning and ending with the dry ingredients. Mix until combined.
6. Fill Cupcake Liners: Deposit about 1/3 cup of the prepared batter into each cupcake liner.
7. Add Cheesecake Filling: Using a 1-ounce scoop, add a scoop of Original Cheesecake into the center of the batter in each cupcake.
8. Bake the Cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick or skewer inserted into the center of a cupcake comes out clean.
9. Cool the Cupcakes: Allow the cupcakes to cool to room temperature.
10. Top and Serve: Top each cupcake with whipped cream and fresh berries like strawberries, blueberries, and raspberries.

Conclusion

Now, it’s your turn to bring these creations to life! Try one or all of these Cheesecake Factory Cheesecakes Recipes recipes and share your experiences in the comments below. Don’t forget, the fun doesn’t stop there—feel free to customize each cheesecake with your favorite flavors and toppings for a personalized twist!

Baking indulgent desserts at home is a satisfying and joyous experience. Recreating Cheesecake Factory magic in your own kitchen allows you to enjoy all the flavors and presentation without leaving the house.

So grab your ingredients, get baking, and treat yourself to the rich, creamy goodness of these homemade cheesecakes!