Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

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One bite of this cheesecake and you'll swear it's from Cheesecake Factory!

 

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.

DIY Traditional New England Clam Bake

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Today, typical clambake fare includes lobster, clams, potatoes, and corn, wrapped and steamed in seaweed (a menu and preparation similar to that of ancestors). Spending a day on the beach recreating this American pastime makes the perfect top off to your beach vacation. 

Digging the Pit

Before hosting a clambake, make sure it's legal to cook on your preferred beach. Then, invite tons of friends and family and start digging. The ideal pit size for accommodating your various crustaceans and veggies should measure approximately 3-feet deep and 4 to 5 feet in diameter. Once the pit is dug, line the bottom of your pit with large stones that are 6 to 8 inches around. Tackle this preparation in the early morning, before the sun is high and the sand is hot. 

Building the Fire

Next, build a fire on top of the rocks using hardwood you brought from home, bought from a general store, or collected on the beach. Driftwood also works well in a pinch. Allow your fire to burn for several hours (and most of the afternoon), re-stoking it, as needed. In the final hour before cooking, as a hack, add charcoal to your bed of embers to ensure ample heat for cooking your food. If you choose to omit the charcoal, test your heat source by splashing water on the rocks—the water should sizzle and evaporate upon contact. When your fire dies down to just embers and charcoal, it's ready to cook on. Rake out any extra wood and ash, and then cover the hot rocks and charcoal with a 3-inch layer of wet seaweed.

Preparing the Food

The quantity of food you cook depends on the crowd size. An intimate feed for 6 to 8 people calls for at least one 1 1/4-pound lobster per person, 2 pounds new potatoes, 6 pounds littleneck or cherrystone clams, and 1 ear of corn per person (husk on). If you're expecting more, bump up the quantities to the sufficient amount of food needed—your fire pit can handle it. Purchase your lobster and clams live, and on the day of cooking, and keep them chilled until you're ready to steam them. Rinse and scrub the clams in a sink, prior to cooking, and wash and pierce the potatoes with a knife. Then, wrap the corn and potatoes individually in foil and load all the food items into a cheesecloth sack, placing it on top of the embers. Cover the food with another 2 inches of wet seaweed and watch it steam.

(Note: Have a few buckets of seawater on hand to drizzle over the pit for a good steam. Having water available also serves as a safety precaution, in the event of a fire gone out of control.) 

Steaming and Serving the Meal

Cover the entire pit with a burlap sack or large piece of canvas that has been soaked in seawater. Secure the sides of the sack with heavy rocks or sand to seal in the steam. Let the entire ensemble cook for about 1 1/2 to 2 hours. And don't forget to melt 1 pound of butter for dipping. This can be done in a pot at the edge of your pit or at home on the stove, prior to serving. 

When done, lobsters will turn red, clamshells will open, and potatoes should be easily pierced with a fork. Use oven mitts or leather fire gloves to remove the food from the pit. Place the food sack on a tarp in the sand or on a picnic table and serve it buffet style, with individual cups of melted butter. Accompany your meal with cold beer, white wine, or Prosecco.

DIY Hot Dog Bar

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What a fun idea! Set up a DIY hot dog bar for your next bbq or party! 
This theme is super easy to pull together. 
Target and Walmart are great sources for BBQ supplies. Be sure to check the dollar section first.
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FOOD NEEDED:
  • hot dogs (we like Ballpark and Sugardale)
  • buns
  • chili
  • corn chips 
  • shredded cheddar cheese
  • guacamole
  • diced onions
  • pickle spears
  • tomato slices
  • mustard
  • hot peppers
  • sweet peppers
  • coleslaw
  • deli mustard
  • ketchup

This was more than enough and offered guests a range of combinations to choose from.

FREE BBQ THEMED PRINTABLES – Download Links:

(click on a link to download the high-res pdfs. ENJOY!)

– Blank Food Labels (can also be used as Place Cards)
– Water Bottle Labels
– “Drink Up” Sign
– Hot Dog Recipe Signs
– “Make Your Own Hot Dog” Sign

DIY Burger Bar

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HOW TO MAKE A BUILD-YOUR-OWN-BURGER BAR

The possibilities for toppings are almost endless! How big or small you want your options to be is totally up to you. Have your buns, hamburger patties, and toppings spread out on a big buffet table so your guests can choose what they like. Have the table placed next to the grill if you’d like to serve the patties as they’re done cooking. 

Here are some topping ideas!

CHEESES:

  • Cheddar
  • Swiss
  • Pepper Jack
  • Blue

TOPPINGS:

  • Lettuce
  • Tomatoes
  • Avocado
  • Red onions
  • Caramelized onions
  • Sauteed mushrooms
  • Bacon
  • Pickles
  • Jalapeño peppers

CONDIMENTS:

  • Mayonnaise
  • Yellow mustard
  • Dijon mustard
  • Ketchup
  • Ranch
  • BBQ sauce

SIDE DISHES:

  • veggie tray
  • fruit tray

 

DIY Southern Fish Fry

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For a southern fish fry, traditionally, catfish is the ideal choice for a fish fry. Other great choices are flounder, bass or bream. A good rule of thumb is 1/2 to one pound of fish per person.  

 

Invest in a deep fryer

 


With a large amount of fish to fry, you'll want to invest in a quality deep fryer. Since half the fun is enjoying the warm weather, opt for an outdoor fryer. At the end of the day, you'll be glad your house doesn't smell like deep-fried fish.

 

Sides, Sauces and Sips For Your Fry

 

  • French fries
  • onion rings
  • hush puppies
  • cole slaw
  • tartar sauce
  • vinegar
  • ketchup
  • lemon wedges
  • pickles
  • cocktail sauce
  • beer
  • sweet tea
  • lemonade

 

Stock Up On Picnic Supplies

Part of the beauty of a fish fry is the limited cleanup. Ditch the fancy tableware and break out the paper plates, napkins, and plastic utensils. While you're at it, lay some old newspapers or brown paper bags out on top of some picnic tables.

 

RECIPES:

Ingredients

  • TARTAR SAUCE

    • 3/4 cup mayonnaise
    • 2 tablespoons chopped sweet gherkin pickles
    • 2 tablespoons minced fresh dill
    • 1 tablespoon thinly sliced scallions (white and light green parts only)
    • 2 teaspoons chopped capers (rinsed and drained)
    • 2 teaspoons freshly squeezed lemon juice
    • 2 teaspoons Dijon mustard
    • Salt and pepper to taste

  • FISH AND FRIES

    • Vegetable oil, for frying
    • 3 russet potatoes, cut into 1/4-inch sticks
    • 3/4 cup fine cornmeal
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup milk
    • 2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
    • Tartar sauce (recipe above)
    • Lemon wedges, for serving
 

Preparation

For the tartar sauce:

In a medium bowl, mix together mayonnaise, gherkins, dill, scallions, capers, lemon juice, mustard, salt and pepper. Set aside in the fridge until ready to use.

For the fish and fries:

1. Fill a Dutch oven or heavy deep saucepan with 3 inches of oil and heat the oil to 350°F over medium-high heat. Preheat oven to 250°F.

2. Place a cooling rack onto a rimmed baking sheet. Lower the potatoes into the oil (don't overcrowd; you may need to cook in batches). Fry for 3 minutes. Remove to prepared baking sheet.

3. Increase the heat of the fryer to 375°F.

4. Place fries in the hot oil for a second fry and cook until golden brown and tender, about 6 minutes. Remove to prepared baking sheet and sprinkle with salt. Keep warm in oven while the fish fries.

5. In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.

6. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

MORE IDEAS HERE!

Starbucks Unicorn Frappuccino Copycat Recipe

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INGREDIENTS

  1. For the blue syrup:
  2. 1/2 teaspoon blue raspberry Kool-Aid powder
  3. 1/2 teaspoon hot water
  4. 1/4 cup white chocolate candy melts, melted
  1. For the Frappuccino:
  2. 1/2 cup ice
  3. 3/4 cup milk
  4. 1-2 scoops vanilla ice cream
  5. 1/2 tablespoon mango syrup
  6. 1 tablespoon pink lemonade Kool-Aid powder
  7. 1/4 teaspoon citric acid
  8. 1/2 tablespoon grenadine syrup
  1. For the topping:
  2. Whipped cream
  3. Pink pearl dust
  4. Blue pearl dust

DIRECTIONS

  1. To make blue syrup: Into a bowl, add Kool-Aid powder and water, and mix to combine. Whisk in the melted white chocolate until completely incorporated. If it sets or is a little too thick, you can add 1 drop of water at a time until you have a pourable consistency.
  2. To make Frappuccino: Into a blender, add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, citric acid, and grenadine. Blend until smooth. If the color isn't vibrant enough, you can add more grenadine 1/4 teaspoon at a time.
  3. To assemble: Pour the pink mango Frappuccino into the cup, filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup, letting it drip down slightly. Top with remaining Frappuccino and whipped cream, and then sprinkle with pearl dust. Serve immediately.

INFORMATION

Category
 
Drinks, Shakes
Yield
 
1 Frappuccino
Total Time
 
15 minutes

Starbucks Mango Dragonfruit Refresher Copycat

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Ingredients

  • 2 cups water
  • 1/2 Packet of Crystal Light Peach Mango (single serving) or Mango Juice 4 oz
  • 1 Packet of Great Value Dragonfruit Drink Mix (single serving)
  • 1 teaspoon of your favorite sweetener
  • 1 cup of Ice
  • ¼ cup Mango fruit or Dragon Fruit, chopped finely for Garnish (optional)

Takes 5 min.

serves: 20 oz.

Instructions

  1. Pour Water into a Shaker Cup
  2. Add 1/2 packet of Crystal Light Peach Mango (single serving) or Mango Juice 4 oz.
  3. Add 1 packet of Great Value Dragonfruit Drink Mix (single serving)
  4. Add 1 teaspoon of your favorite sweetener
  5. Add 1 cup of Ice
  6. Optional: Add the 1/4 cup of Mango Fruit or Dragonfruit, finely chopped
  7. Shake all ingredients in a shaker cup
  8. Pour into a 20 oz. serving cup with ice
  9. Alternative: You can replace 1 cup of water with lemonade for your preference, they offer this at Starbucks as well

Starbucks S'mores Frappuccino Copycat Recipe

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Ingredients
  • 4 cups ice.
  • 1/2 cup black coffee, cooled.
  • 1/4 cup whole milk.
  • 1 teaspoon vanilla.
  • 3 tablespoons marshmallow topping.
  • 2 tablespoons chocolate sauce or syrup.
  • Garnish: whipped cream, graham cracker crumbs and chocolate syrup.
Instructions
  • Add Iced Coffee, cocoa powder and ice to the blender.
  • In a small bowl, heat marshmallows in microwave for 30 seconds.
  • Add marshmallows to blender.
  • Blend until smooth.
  • Pour into glass.
  • Garnish with whip cream, crushed graham crackers and chocolate bars.

Copycat Honeybaked Ham

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INGREDIENTS

  • 8 lb spiral cut ham
  • 1/4 cup honey
  • 2 cups granulated sugar
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon smoked paprika
  • cooking spray
  • fresh herbs for garnish

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
  • Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.
  • Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.
  • Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves and smoked paprika in a medium sized pan along with 1/2 cup of drippings from the pan or water.
  • Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.
  • Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until glaze starts bubbling.
  • Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.
  • Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired

Nana's Famous Mashed Potatoes

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Ingredients

  • 4 lbs. Yukon Gold potatoes, peeled, cut into 2” pieces
  • 1 tablespoon kosher salt, plus more
  • 1 1/2 whole milk
  • 3 sprigs thyme (optional)
  • 2 bay leaves
  • 1 1/2 unsalted butter, plus more for serving
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
  • Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
  • Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and ¾ cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
  • Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
  • Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
  • Serve mashed potatoes with a few pats of butter on top.
  • Do Ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.

Homemade Strawberry Shortcake

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Ingredients:


1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Our Fave Scrambled Egg Recipe

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Here is my fave go-to scrambled egg recipe:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.

Midwestern Famous Homemade Chili #BUSHSChiliBeans

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During this winter of polar vortexes here in the midwest, it is all about comfort food for my family. There is nothing a hearty, slow-simmered chili on a cold winter night! Our family loves chili and it's easy to whip together even during the week.
BUSH’S® Chili Beans have so many varieties to choose from: pinto, kidney, black, white, red or mixed beans, mild, medium or hot sauce. They are perfect for chili because they are already simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions.
Be sure to print your coupon below before heading out to Walmart! The coupon is while supplies last, so get printing today.
  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (16-ounce) cans BUSH’S® Chili Beans (pick your fave variety!)
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin

HOW TO MAKE IT

Step 1

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in bigger pot; stir in beans and remaining ingredients. Let simmer for an hour.

Step 2

Add toppings, like cheddar cheese or corn chips.

Get more chili recipes here!

Chocolate Chunk Cookies

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Chocolate Chocolate Chunk Cookies

Ingredients 

1 1/2 cups all-purpose flour, spooned and leveled 
3/4 teaspoon kosher salt 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter 
24 ounces semisweet chocolate, chopped 
1 cup sugar 
3 large eggs 
1 teaspoon pure vanilla extract 

Directions 

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. 
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. 
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. 
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. 
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. 

These are perfect for cookie exchanges! Or you could substitute in peanut butter chips. We really like the Reeese's chips.

Chili's Copycat Molten Lava Cake

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  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons flour
  • caramel sauce, for drizzling
  • vanilla ice cream
  • Smuckers Chocolate Magic Shell ice cream topping, for drizzling

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
  3. Whisk in powdered sugar until combined.
  4. Add 3 eggs and 1 egg yolk, and whisk until combined.
  5. Add vanilla and flour and mix again.
  6. Generously spray four oven safe cups with cooking spray, and evenly fill with batter.
  7. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
  8. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
  9. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top

Instant Pot Hamburger Helper

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You'll Need:

  • vegetable oil
  • ground beef
  • yellow onion 
  • garlic
  • kosher salt
  • ground black pepper
  • Worcestershire sauce
  • tomato paste
  • beef broth
  • cheddar cheese
  • elbow macaroni dry

Add the oil to the pressure cooker and set to sauté.

  1. Next, add ground beef and diced onion. Brown the ground beef, about 5 minutes.
  2. Season with garlic, Worcestershire sauce, tomato paste, salt and pepper. Cook for 2 more minutes.
  3. Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom. 
  4. Add the rest of the broth and macaroni. Stir well.
  5. Lock the lid, turn the pressure valve to closed and set the cooking time to 5 minutes.
  6. When instant pot beeps and is done cooking, quick release the steam valve. 
  7. Stir in the cheese until melted and combined.

Need an instant pot? Get one here!

Starbucks Pumpkin Pound Cake Recipe

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Ingredients

  •  1 1/2 c. All Purpose Flour
  •  1/2 tsp. Ground Cinnamon
  •  1/2 tsp. Salt
  •  1/2 tsp. Baking Soda
  •  1/2 tsp. Baking Powder
  •  1/4 tsp. Ground Cloves
  •  1/4 tsp. Ground Nutmeg
  •  1 1/2 c. Sugar
  •  1/2 c. Fat Free VanillaYogurt
  •  3 Egg Whites
  •  1 c. Canned Pumpkin

Instructions

  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.