Cheesecake Factory Chocolate Mousse Cheesecake

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INGREDIENTS

  • CHOCOLATE CRUST:
  • 4 1/2 cups chocolate cookie crumbs
  • 1 cup unsalted butter
  • CHOCOLATE CHEESECAKE FILLING:
  • 2 (8-ounce) packages cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6 ounces semisweet chocolate, finely chopped
  • CHOCOLATE MOUSSE:
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons boiling water
  • 1/3 cup cocoa powder
  • 1 tablespoon vanilla
  • GARNISH:
  • Shaved semisweet or bittersweet chocolate
  • Whipped cream, aerosol or homemade

DETAILS

Servings 8
Preparation time 30mins
Cooking time 140mins

PREPARATION

STEP 1

CHOCOLATE CRUST:
Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.

CHOCOLATE CHEESECAKE LAYER:
Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs.

In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned.

CHOCOLATE MOUSSE
In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or “blooms.” Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake.

ASSEMBLE THE CHEESECAKE:
When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.

Starbucks Salted Caramel Mocha Drink Copycat Recipe

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Ingredients:

  • 2c ice
  • 1/4c coffee
  • 1/2c milk - or Half & Half or whipping cream
  • 1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup
  • 3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup
  • 2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)

Topping:

  • Whipped topping
  • Chocolate sauce
  • Caramel sauce
  • Sea Salt - if that is something you like - Starbucks states they use "a blend of turbinado sugar and sea salt"

Caffeine-Free

Replace coffee with milk (or whatever you are using).

Utensils:

  • Blender 
  • Ice cube trays - small ice cubes make for even easier blending
  • Measuring cups and spoons
  • Cups for serving
  • Straws

Blend all ingredients and serve. Enjoy!

Starbucks Pink Drink Copycat Recipe

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INGREDIENTS:

  • Ice
  • Sliced strawberries (fresh or frozen)
  • Tazo iced passion herbal tea concentrate
  • Very berry hibiscus-Instant refresher packet
  • Coconut milk

Directions:

  1. Fill a 16-oz cup halfway with ice and set aside.  Rinse and slice strawberries in half and set aside. Using a large measuring cup fill with 16-oz of cold water and pour in 1 Instant refresher packet, mix to combine.  Add 1 cup Tazo iced passion tea and mix well to combine.
  2. Pour tea mixture into the cup until halfway full, add sliced strawberries, and top with coconut milk and stir to combine.

 

Cheesecake Factory Cookie Dough Cheesecake

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CRUST

  • 2/3 package of Oreos, , crushed
  • 4 Tbls butter, , melted

CHEESECAKE

  • 2 1/2 pounds cream cheese, , softened - cut into 1 inch chunks
  • 1 1/2 cups sugar
  • 1/8 tsp salt
  • 1/3 cup sour cream
  • 2 tsp lemon juice
  • 2 tsp vanilla
  • 6 eggs, , plus 2 egg yolks
  • 1 Tlbs butter, , melted

COOKIE DOUGH

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup chocolate chips

INSTRUCTIONS

  1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
  2. Prepare the crust: Preheat oven to 325 degrees. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides. Bake for 10 minutes. Let cool completely.
  3. Prepare the Cheesecake: Increase oven heat to 500 degrees. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides, and add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining 3/4 cup of sugar.
  4. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
  5. Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.
  6. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.
  7. Let cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.
  8. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 12 slices, and top with whipped cream to serve.

Cheesecake Factory Celebration Cheesecake Recipe

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INGREDIENTS

1 

box Funfetti cake mix, plus ingredients called for on box

3 

8-oz. blocks cream cheese, softened

1 c. 

sugar

3 

large eggs

1/4 c. 

sour cream

2 tsp. 

pure vanilla extract

1/2 c. 

rainbow sprinkles, plus more for decorating

1/2 c. 

vanilla frosting

DIRECTIONS

  1. Preheat oven to 350° and grease a 9” springform pan with cooking spray.

  2. Prepare Funfetti cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.

  3. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla and fold in sprinkles.

  4. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)

  5. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

  6. Pipe vanilla frosting along border of the cheesecake then garnish with more sprinkles. Slice and serve cold.

Cheesecake Factory Adams Peanut Butter Cup Fudge Ripple Copycat Recipe

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Ingredients

Crust:

  • 22 Oreos about 2 1/2 cups crushed,
  • 6 tablespoons butter softened

Cheesecake:

  • 16 ounces cream cheese softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla

Toppings:

  • 8 Fun Size Butterfinger bars chopped
  • 8 Reese's peanut butter cups chopped
  • 1/2 cup caramel ice cream topping

Chocolate Layer:

  • 1 cup dark chocolate chips or semi-sweet
  • 1/2 cup heavy whipping cream

Peanut Butter Frosting:

  • 1/4 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 tablespoons milk
  • 1 cup powdered sugar

Instructions

  • Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed Oreos and butter. Press them evenly into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside on a wire rack to cool.
  • In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 2 minutes. Spread 1/2 the batter over the cooled Oreo crust. Sprinkle the chopped Butterfingers and Reese's cups evenly over the batter. Drizzle 1/2 cup caramel topping over the candies. Spread the remaining batter over everything. Bake at 350 for about 35-40 minutes or until the cheesecake has set and the edges are lightly browned.
  • To prepare the chocolate ganache topping, heat the heavy cream for about 30 seconds in the microwave. Do not allow the heavy cream to boil.**
  • Place the chocolate chips in a medium-size bowl and pour the heated cream over the chocolate chips. Cover the bowl with a plate or a lid and allow it to sit for 3-4 minutes.
  • Mix the chocolate chips and the cream together until the cream is completely mixed in with the chocolate. The ganache should be completely smooth.
  • Spread the chocolate over the top of the cheesecake evenly and allow it to set in the refrigerator preferably overnight, but at least for 4 hours.
  • After the cheesecake has set, remove the bars from the pan by pulling up on the tin foil. Discard the tin foil, place the cheesecake on a cutting board, and cut it into 16 squares.
  • In a small bowl, mix the butter, peanut butter, milk and powdered sugar until creamy. Drop this by tablespoons on top of each square of cheesecake, or use a decorating bag and tip (Wilton tip 1M) to make a simple swirl on each square.


Cheesecake Factory NY Style Cheesecake Recipe

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INGREDIENTS

For the crust:
1/2 cup almonds, finely ground
1/2 cup vanilla wafers, finely ground
1/2 cup graham crackers, ground
2 tablespoons melted butter

For the filling:
24 ounces cream cheese, at room temperature
1 1/3 cups granulated sugar
5 large eggs, at room temperature
16 ounces sour cream, at room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

For the blueberry compote (optional):
1 cup blueberries
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 tablespoon cornstarch

DIRECTIONS

  1. Preheat oven to 325°F. Grease a 9-inch springform pan with melted butter or cooking spray.
  2. Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
  3. Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
  4. Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door propped open for 1 hour.
  5. Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
  6. Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly.
  7. Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.

Best Roast Turkey Recipe

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INGREDIENTS
1 

12-14 lb. whole turkey, neck and giblets removed

kosher salt

Freshly ground black pepper

1 

onion, cut into wedges

1 

bunch thyme

Small handful of rosemary sprigs

1 

small handful sage leaves

1 

head garlic, halved crosswise

1/2 c. 

melted butter

2 c. 

chicken broth

 

DIRECTIONS
  1. Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  2. Brush butter all over turkey then season generously with salt and pepper. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth into the pan. Transfer to oven and immediately reduce oven heat to 350°.
  3. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh. (The meat temperature should be 165°).
  4. Cover cooked turkey with aluminum foil and let rest for 20 minutes before carving.

Starbucks Snowman Cookie

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INGREDIENTS: (makes 24-30 cookies)

  • 1 cup unsalted butter (at room temperature)
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoons baking powder
  • About 16 oz of dark chocolate wafers. Wilton or Ghirardelli
  • Edible gold dusting powder 

DIRECTIONS:

  • Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy 
  • Add vanilla and mix until well combined.
  • Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).
  • Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers and royal icing.

  • Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.
  • Spoon into a large zip-top bag and seal it well.
  • Place mold on a cookie sheet to keep it flat and easy to move.
  • Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.
  • Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.
  • Squeeze extra chocolate back into a small bowl and set aside.

 

Set toppers aside, and cut/bake cookies.

  • Preheat oven to 350 F degrees.
  • Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles.  Place on a cookie sheet that has parchment paper laid on top. 
  • Bake at 350F degrees for 10-12 minutes.
  • Slide parchment paper (with cookies on top) off baking sheet and cool completely.

ROYAL ICING INGREDIENTS:


Directions

  1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Assemble cookies.

  • Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.
  • Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. 
  • Allow topper to harden- sticking it firmly to the top of the cookie.
  • Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. (optional)

Chick Fil A Peppermint Chocolate Chip Milkshake

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  • 1 cup vanilla ice cream
  • 1 cup peppermint ice cream
  • ¼ cup half and half
  • ½ cup whole milk
  • ⅛ tsp. peppermint extract
  • peppermint candy canes-crushed
  • milk chocolate chips-crushed
Directions:
1. Put the first 5 ingredients into a blender and blend on high for 1 minute. 
2. Pour into a glass and top with Reddi Whip whipped topping and a cherry. 
3. Once it is topped with the whipped topping, add some crushed peppermint candy canes and some milk chocolate chips. Mix in gently. Might want to only add to the top, as they are very sharp.
4. Serve immediately. 

Starbucks Gingerbread Loaf

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Ingredients:

  • 1 1/2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoons ground cloves
  • 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon fresh orange zest
  • 2 Tablespoons fresh orange juice
  • 1 egg
  • 1 cup natural applesauce (no added sugar)

Frosting

  • 4 oz. cream cheese, room temperature
  • 1 Tablespoon butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pure orange extract
  • 1/2 teaspoon fresh orange zest
  • 1 1/2 cups powdered sugar

Directions:

  1. Preheat oven to 350°F.  Grease and flour (or line with parchment paper) a 9"x 5" loaf pan.
  2. In a medium bowl, add flour, spices, salt and baking soda.  Whisk to combine, then set aside.
  3. In the bowl of an electric mixer, beat butter until smooth.  Add sugar and blend until fully combined and fluffy.  Add orange zest and blend.
  4. Add fresh orange juice and blend.  Add egg and blend.  Add apple sauce and blend.
  5. Add flour mixture while slowly mixing.  Stir just until all ingredients are well combined.
  6. Pour/scoop batter into prepared pan and bake 40-50 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).  Cool loaf at least 1 hour before frosting.
  7. Prepare frosting by beating the cream cheese with an electric mixer until fully smooth.  Add butter and blend.
  8. Add about half of the powdered sugar and blend well.  Add extracts and zest and blend.
  9. Add remaining powdered sugar and beat until fully incorporated and frosting is smooth and fluffy.
  10. Spread frosting onto cooled cake.

Starbucks Cranberry Bliss Bar

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Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Craisins, roughly chopped
  • 2 squares baking chocolate or almond bark, melted

Instructions

  1. Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  2. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
  3. Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  4. To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. 

Starbucks Peppermint Mocha

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Ingredients for Peppermint Mocha Recipe

  • 1⁄4 C. granulated sugar
  • 1⁄4 C. water
  • 1⁄4 tsp. peppermint extract
  • 3 tbs. cocoa powder
  • 3 tbs. warm water
  • 1⁄2 C. strong coffee
  • 1 1⁄2 C. steamed milk (you can microwave if easier)

 

Directions ­for Peppermint Mocha Recipe 

  1.  Add water and sugar to a small saucepan and bring to a boil. Add the peppermint extract and simmer for 20 minutes. This will become your peppermint syrup.
  2.  Next, add the three tablespoons of cocoa powder to a mug and then add the three tbs. of water and mix.
  3.  Add in the strong coffee and 1 1⁄2 tsp. of peppermint syrup. Add in the milk and serve immediately with whipped cream and some peppermint pieces on top (optional).

Starbucks Gingerbread Latte

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GINGERBREAD SYRUP

  • 1/4 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup water
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

COPYCAT STARBUCKS GINGERBREAD LATTE

  • 3 tablespoons Gingerbread Syrup
  • 2 shots espresso
  • 3/4 cup 2% milk
  • fresh grated nutmeg
  • whipped cream optional

INSTRUCTIONS

GINGERBREAD SYRUP

  1. In a medium size saucepan, combine the ingredients.  Heat over medium heat, stirring until combined.
  2. Bring to a slow boil, reduce the heat and simmer for 5 minutes – stirring occasionally.
  3. Transfer to a heat proof storage container.  Shake well before each use to redistribute the spices.

COPYCAT STARBUCKS GINGERBREAD LATTE

  1. In a large coffee cup, add two shots of espresso.  Stir in 3 tablespoons of Gingerbread Syrup and top with frothed milk.
  2. Scoop the foam of the frothed milk onto the top of the latte.  Freshly grate nutmeg over the foam.

Cheesecake Factory Red Velvet Cheesecake Recipe

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Cake Ingredients

  •  15.25 ounces Duncan Hines Red Velvet Cake Mix
  •  3/4 cup water
  •  1/4 cup sour cream
  •  1/2 cup mayonnaise
  •  3 eggs
  •  1 egg yolk
  •  1/4 teaspoon kosher salt
  •  1/4 teaspoon vanilla extract

Cheesecake Ingredients

  • 24 ounes cream cheese softened
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons teaspoons vanilla paste or extract
  • 1/4 teaspoon kosher salt
  • 3 eggs, at room temperature large
  • 1/4 cup heavy cream at room temperature
  • 1 tablespoon flour or cornstarch

For Cream Cheese Frosting

  • 12 ounces cream cheese softened
  • 4 ounces unsalted butter softened
  • Heavy pinch kosher salt
  • 1 teaspoon vanilla paste or extract
  • 20 oz powdered sugar 5 cups
  • 3-4 Tablespoons heavy cream
  • 1 to 1 1/2 4 oz bars of real white chocolate (not candy coating)

INSTRUCTIONS

Cake Instructions

  • To Make the CakePreheat oven to 350F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Set aside.In a large bowl, combine the cake mix, water, sour cream, mayonnaise, eggs, and yolk, salt, and vanilla. Using a handmixer, mix on low speed for about 30 seconds. Scrape the bowl. Increase speed to medium and beat for 2 minutes. Divide the batter evenly between the two pans and bake in the center of the oven for 22-25 minutes, or until the tops spring back when lightly pressed, and the cakes are just starting to pull away from the sides of the pan. Allow to cool in pans for 15 minutes and then invert onto cooling racks. Invert again, so cakes cool right-side up. Note, the cakes will dome quite a bit. Once cool, use a large serrated knife to slice off the entire cake dome as evenly as you can. You should have two even discs of cake approximately 3⁄4” thick. Wrap well and refrigerate. 

Cheesecake Instructions

  • For the Cheesecake Place racks in the upper and lower thirds of the oven. Put a rimmed baking sheet on each rack. Preheat the oven to 300F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Don’t skip the parchment, because you’ll be turning these out once chilled. 
  • Set aside. Bring 2 quarts of water to a boil. Put the cream cheese in a large bowl. Using a hand mixer, beat on medium-low speed until smooth. Add sugar, vanilla, and salt, and continue to beat until well combined and smooth. Scrape the bowl as necessary. Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed. Whisk the cream and flour together, so there are no lumps. Beat this mixture evenly into the rest. Pour half of the batter into each prepared pan and smooth the tops. Pull out the top rack, place one of the cheesecakes into the rimmed baking sheet and then pour in boiling water to come up to the level of the batter, about 3⁄4”. Carefully slide the rack back in. Repeat with the other pan on the lower rack. Bake 20 minutes. Carefully rotate each pan and then continue to bake an additional 10 minutes. 
  • Turn the heat off, open the oven door for a few seconds to let some heat escape, and then close the oven door. Allow cakes to remain in the cooling oven an additional 30 minutes. Crack oven door open and let sit for 30 more minutes. Remove to racks and run a thin spatula around the inside of each pan to make sure the cakes have released from the sides. Cool completely, and then chill in the refrigerator for at least 4 hours or overnight. When cooled, turn cheesecakes out onto parchment-lined lined racks. Place lined rack on top of the pan, invert both and give a firm rap on the counter. The cheesecake should release from the pan with no problem. If you do have issues, set the bottom of the pan in warm water for 15 seconds and try again. Freeze the cheesecakes and then wrap well. Leave in the freezer until ready to assemble. 

Cream Cheese Frosting

  • For the Cream Cheese Frosting In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the salt and vanilla and continue to beat until smooth and creamy. Slowly beat in the powdered sugar, scraping the bowl as necessary. Beat in the cream, a bit at a time, until you have a nice spreading consistency. 

To assemble

  • To Assemble and Decorate It is easiest to assemble the cake on the stand or platter you’ll be serving it on, so make sure it is a good 12” in diameter and is nice and flat. Using a vegetable peeler, shave the sides of the bars of white chocolate to make curls. Catch them on a piece of parchment or a plate and refrigerate until needed. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake. Spread 3⁄4 cup of frosting evenly over the cake layer. Place one of the frozen cheesecake rounds onto the frosting and press down lightly. Frost with an additional 3⁄4 cup of frosting. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last frozen round of cheesecake. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thinly around the sides. Use an offset spatula to make a simple zigzag design in the frosting on the top of the cake. Press the white chocolate curls liberally around the sides of the cake. Leave in the refrigerator for at least 4 hours before slicing and serving with a signature tall swirl of whipped cream.

Cheesecake Factory Peppermint Bark Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Referigerate 4 hours
Total Time 2 hours 10 minutes

Ingredients

Peppermint Bark

  • 4 oz white chocolate high quality, broken into pieces
  • 4 oz semisweet chocolate high quality, broken into pieces
  • 1 tsp vegetable oil or coconut or canola oil, divided
  • 1/4 tsp peppermint extract divided
  • 1/3 cup candy cane crushed

Oreo crust

  • 24 Oreos with the filling, finely crushed
  • 5 tbsp unsalted butter melted

Cheesecake Filling

  • 32 oz cream cheese softened
  • 1 1/4 cups sugar
  • 3/4 cup sour cream
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 3 eggs
  • peppermint bark chopped into small pieces

White Chocolate Ganache

  • 5 1/2 oz white chocolate high quality, finely chopped
  • 1/2 cup heavy cream

Garnish

  • 3/4 cup whipped cream
  • crushed candy cane or hard peppermint candies crushed
  • dark chocolate pieces

Instructions

Peppermint Bark

  1. Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

  2. Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
  3. It’s better do this step a day or at least a few hours ahead!!!
  4. When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

  1. Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

  2. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

  1. Preheat oven to 350 degrees.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

  3. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

  4. Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

  5. 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 longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

  1. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
  2. Garnish with whipped cream, crushed candy cane and chopped chocolate.
  3. Store in the fridge.

Cheesecake Factory Oreo Cheesecake

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Ingredients

Oreo Crust Ingredients

  •  1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
  •  2 tablespoons butter melted, plus more for the pan

Oreo Cheesecake Ingredients

  •  24 ounces cream cheese 3 (8 ounce) packages
  •  1 cup sugar
  •  5 large eggs, at room temperature
  •  2 teaspoons vanilla extract
  •  1/4 teaspoon salt
  •  1/4 cup all-purpose flour
  • 1 (8-ounce) container sour cream, at room temperature
  • 6 Oreo cookies for the batter
  • 9 Oreo cookies for the top of the cheesecake
  • 1 cup of butter
  • Pan Needed 
  • 9 inch Spring Form Pan

Instructions

Oreo Crust Instructions

  • Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them. 

Oreo Cheesecake Instructions

  • All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process. 
  • Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth. 
  • Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture. 
  • Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes. 
  • Turn the oven off.
  • When time is up prop the oven door open and let the cheesecake stay in the oven for one hour.   The oven should be turned off at this point. 
  • Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings

Cheesecake Factory Reese's Cheesecake

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Ingredients

CHOCOLATE CAKE

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

CHEESECAKE

  • 4 8oz packages full fat cream cheese, softened
  • 1 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 tsp 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 tsp vanilla
  • 4-5 cups powdered sugar

GANACHE

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

Instructions

  • To make chocolate cake, preheat oven to 350.
  • Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.
  • In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
  • Add your eggs, buttermilk, butter and vanilla and mix until smooth.
  • Fold in your hot coffee until a runny batter forms.
  • Pour into your prepared baking pans and bake for about 30-35 minutes.
  • Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
  • Once fully cool, wrap in saran wrap and refrigerate.
  • To make your Cheesecake preheat your oven to 475.
  • Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.
  • In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.
  • Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.
  • Pour into your prepared pan and place pan in water dish.
  • Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.
  • Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
  • Once cooled trim off about 1/2-1" of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.
  • Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.
  • Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.
  • Add your dulce de leche to a bowl and add a few tsp of milk to thin out.

TO ASSEMBLE

  • On a turntable or cake stand add 1 of your layers of chocolate cake and top with half of your dulce de leche.
  • Top your dulce de leche with 1 layer of your cheesecake.
  • Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cheesecake.
  • Spread the rest of your dulce de leche and top with other layer of cake.
  • Trip outside of cake if need be to make even and spread a thin layer of your peanut butter buttercream to do a crumb coating and seal any gaps or spaces in the cake.
  • Place in the freezer for about 30 minutes to harden up slightly.
  • Meanwhile to make your ganache add your chocolate chips to heat proof bowl and add your heavy cream to sauce pan and heat until it just starts to boil.
  • Pour your cream over chocolate chips and cover for about 5-7 minutes.
  • Remove cover and stir until chocolate melts into cream.
  • Let sit until it starts to thicken slightly but not too thick.
  • Remove cake from freeze and pour some of your ganache over the top and spread down the sides of your cake (ganache should slightly harden once it hits the cool cake).
  • Repeat until top and sides of cake are covered.
  • Place your 1/4 cup peanut butter in small bowl and heat until liquid and drizzle over top of your cake.
  • Decorate top and bottom of cake with remaining buttercream.

Notes

Keep cake refrigerated.