CHEESECAKE FACTORY CARAMEL CHEESECAKE RECIPE RECIPES

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CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE | TOP SECR…



Cheesecake Factory Pumpkin Cheesecake Recipe | Top Secr… image

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.  Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.  Find more of your favorites from Cheesecake Factory here. Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 30 minutes0S

Prep Time 45 minutes0S

Cook Time 45 minutes0S

Nutrition Facts : Calories 739 calories

HOW TO MAKE CHEESECAKE FACTORY KEY LIME CHEESECAKE …



How to Make Cheesecake Factory Key Lime Cheesecake … image

Just 15 minutes after the very first Cheesecake Factory opened in Beverly Hills back in 1978, the lines began forming. Here's their cheesecake twist on the delicious Key lime pie. Since Key limes and Key lime juice can be hard to find, this recipe uses standard lime juice which can be purchased bottled or squeezed fresh. If you can find Key lime juice, bear in mind that Key limes are more tart, so you'll need only half as much juice. This recipe also requires a springform pan. If you don't have one, you can use two 9-inch pie pans and make two smaller cheesecakes. Try more of my Cheesecake Factory hacks here.  Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 30 minutes0S

Prep Time 45 minutes0S

Cook Time 45 minutes0S

Nutrition Facts : Calories 869 calories

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  • For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes.  For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce. Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan. Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours. Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day. For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely.   Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
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Copycat Cheesecake Factory Original Cheesecake is the easiest way to avoid a trip to the restaurant for your cheesecake fix. An the recipe is crazy simple!
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  • Preheat oven to 325°, and grease an 8" or 9" springform pan with cooking spray. Make the crust: In a large bowl, combine graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside. Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar at medium speed until smooth and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Carefully transfer the pan to the oven. Bake cake until just slightly jiggly, or center registers 145°F on a digital thermometer inserted to a depth of 2-inches, about 1 hour 30 minutes. Turn the oven off, prop oven door open, and let cool for 1 hour. Finally, transfer to the fridge and chill until the cake is completely cool, 5 hours and up to overnight. While the cake cools, make the glazed strawberries: Whisk cornstarch and warm water in a small bowl until totally combined. In a medium saucepan, add strawberries, sugar, lemon juice, and cornstarch slurry. Over medium heat, bring mixture to a simmer. Cook until the liquid has thickened to a syrupy texture and it coats the strawberries. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve. To serve: top each slice with a few glazed strawberries and a swirl of whip cream
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