SALTED CARAMEL CHEESECAKE RECIPE CHEESECAKE FACTORY RECIPES

Name: Eggnog Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16 servings.
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 3 tablespoons butter, melted; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 3 tablespoons all-purpose flour; 2 large eggs, room temperature, lightly beaten; 3/4 cup eggnog; 1/2 teaspoon rum extract; Dash ground nutmeg; Whipped cream and additional ground nutmeg, optional

EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT

Eggnog Cheesecake Recipe: How to Make It image

I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional

Steps:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.

Nutrition Facts : Calories 275 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 24g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

CHEESECAKE FACTORY SPICY CASHEW CHICKEN RECIPE | TOP ...

Cheesecake Factory Spicy Cashew Chicken Recipe | Top ... image

This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory. The thorough menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice. The secret of the great flavor is in the sauce, which has now been hacked for you in this recipe. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins. If you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on the amazing sauce. Tips on that shortcut can be found below in the Tidbits. If you like this one, you'll want to check out more of my copycat Cheesecake Factory recipes here.

Provided by Todd Wilbur

Total Time 1 hours 0 minutes0S

Prep Time 35 minutes0S

Cook Time 25 minutes0S

Ingredients

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PEANUT BUTTER CUP CHEESECAKE RECIPE: HOW TO MAKE IT

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania
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Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 574 calories per serving

In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

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CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE | TOP SECR…

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
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Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving

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I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 40 minutes
Category Desserts
Cuisine North America, Mexican
Calories 468 calories per serving

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

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Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

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