Cheesecake Factory Secret Recipes for the Holidays

The Cheesecake Factory Pumpkin Cheesecake-Copycat Recipe
Pumpkin is a Holiday standard food. Sweeten Up Your Holidays with this delicious Cheesecake Dessert
Ingredients:
-1½ cups graham cracker crumbs
-5 tbsp butter, melted
-1 cup plus 1 tbsp sugar
-3 x 8-oz packages cream cheese, softened
-1 tspn vanilla
-1 cup canned pumpkin
-3 eggs
-½ tspn cinnamon
-¼ tspn nutmeg
-¼ tspn allspice
-whipped cream, for serving (amount to taste)

Preparation:
-Preheat the oven to 350°F.

-Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp 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.

-Press the crumbs onto the bottom and about two-thirds of the way up the sides of the 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 itbsp

-In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

-Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

-Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.

-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.
-Serve with a generous portion of whipped cream on top.

Serves 8.

YUMMY LATTE SECRET RECIPE- Relax and Enjoy
Starbuck's Pumpkin Spice Latte - Copycat Recipe

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
-In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.
-Remove from heat, stir in vanilla and spice, put into blender and blend for approximately 15 seconds until foamy.
-If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
-Pour into a large mug or two mugs. Add the espresso on top.
-Top with whip cream and add pumpkin spices, cinnamon or nutmeg
Provided: The Kitchen

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Ingredients:

Filling

-1 1/2 pound cream cheese
-1 cup sugar
-5 large eggs
-1/4 teaspoon salt
-2 teaspoon vanilla
-1/4 cup flour
-8 ozs sour cream
-5 Oreo cookies (chopped coarsely)
-10 coarsely chopped Oreo cookies for the topping

Crust

-1 1/2 cup Oreo cookie crumbs ( 25 Oreo cookies finely chopped)
-2 tablespoon melted butter
-9%u2033 pan (butter sides and bottom)

-Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2%u2033 up the sides, set aside.
-All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
- Slowly add sugar and continue beating cream cheese until mixed well.
- Add eggs one at a time and continue to beat until blended.
- Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
- Stir in the coarsely chopped oreo cookies with a spoon.
- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
- Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
-After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Serves 4-6

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The Cheesecake Factory Bang-Bang Chicken & Shrimp Copycat Recipes

Cheesecake Factory Copycat Recipe Secrets

Ingredients:
-2 tablespoons extra-virgin olive oil
-1 pound chicken breast tenders
-1 tablespoon chicken broth
-1 medium onion, chopped
-2 cloves garlic, minced
-3/4 teaspoon dried cilantro
-1 teaspoon grated fresh ginger
-1 teaspoon finely grated lemon peel
-1/8 teaspoon ground cuminpinch of ground turmeric
-1 cup coconut milk
-2 tablespoons macadamia nuts, finely ground
-1 teaspoon sugar
-1/4 teaspoon ground red pepper
-2 cups fully cooked shrimp
-1 tablespoon tamarind paste
-2 teaspoons water
-Chopped scallion for garnish
-Cooked rice

1.Using a large skillet, heat oil and cook chicken - about 5 minutes per side or until browned and no longer pink in the center. Remove
to platter and set aside.

2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,lemon peel, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned; stir in coconut milk, nuts, sugar, red pepper and shrimp.

3. Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm.

4. Using same pan (do not discard sauce) add tamarind paste and water previously mixed in small bowl. Bring to a gentle boil until thickened and mixture measure about 1 cup.

5. Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.

6. Serve on bed of rice.
Serves 4

Source: America's Secret Recipes by Ron Douglas
Provided by: Secret Recipes

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For the holidays serve these delicious Avocado Eggrolls. Ideal Cheesecake Factory entree recipe for the Holidays.

2-4 servings
30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top
corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.
Provided by: Secret Recipes

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Cheesecake Factory Copycat Chicken Madeira Copycat Recipe
Copycat Recipe- Chicken Recipe Secrets

Description: Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom
Madeira sauce. Serve with mashed potatoes.

Ingredients
-1 tablespoon olive oil
-4 boneless, skinless chicken breast fillets
-8 asparagus spears
-4 mozzarella cheese slice

Madeira Sauce:
-2 tablespoons olive oil
-2 cups sliced fresh mushrooms
-3 cups Madeira wine
--2 cups beef stock
-1 tablespoon butter
-1/4 teaspoon ground black pepper

Preparation:
1. Place chicken breasts between plastic wrap and pound to 1/4-inch thickness; season with salt and pepper.

2. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.

3. Prepare Madeira sauce: Using the same pan, over medium heat, add 2 tablespoons oil and heat; add mushrooms and saute for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to 1/4 of its original volume and is a dark brown color.

4. Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediately
transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.

5. Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to
appear on the cheese.

6. To serve, arrange 2 breasts on each plate, top each with 4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over
each.
Serves 4
Provided by: Secret Recipes

Cheesecake Factory Restaurant's History
The Cheesecake Factory was founded by Oscar and Evelyn Overton. In the late 1940's Evelyn Overton opened a cheesecake shop in Detroit, Michigan.  To be an at home mother she closed her shop and continued to bake in her home kitchen. She supplied her cakes to several local restaurants.  In the 1970's her children were grown.  Oscar and Evelyn decided to move their cheesecake business to Los Angeles, California. They opened a 700 square foot store in Los Angeles and called it, "The Cheesecake Factory®".  As in any business the early years were difficult. Evelyn was the manager and baker. Oscar was the salesman and promoter.

In Los Angeles the Overton's baking reputation and sales grew  to such an extent they purchased a larger bakery. With a striving business Evelyn created over 20 cheesecake varieties and other desserts. These items were sold to hundreds of wholesale accounts. Their business extended from Los Angeles to Santa Barbara, San Diego and several out-of-state clientele. The first Cheesecake Factory Restaurant® as opened in Beverly Hills, California.  The founder of the first restaurant was their son, David Overton. David Overton established a restaurant that offered fresh quality ingredients with creative and numerous menu selections.  There are approximately 150 Cheesecake Factory Restaurants today. The success that the Cheesecake Factory® enjoys today took many years and reflects generational progression based on a dream.  The Cheesecake Factory Restaurant® is an American Dream come true

Whatever else be lost among the years,
Let us keep Christmas still a shining thing;
Whatever doubts assail us, or what fears,
Let us hold close one day, remembering
It's poignant meaning for the hearts of men.
Let us get back our childlike faith again.

The Prime Rib Recipe Secret is my once a year favorite. My family loves it!,

INGREDIENTS

3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
8 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
Freshly ground black pepper

DIRECTIONS
Mix together the ginger, marmalade, 4 garlic, soy sauce, brown sugar, hot sauce, and mustard.
Stir in the beer. Prick holes all over the roast with a 2 pronged fork.
Cut 4 garlic cloves in 1/3 and insert thru-out interior of roast. Pour marinade over roast.
Cover, and refrigerate for at least 2 hours, basting at least twice.

Preheat oven to 400 degrees F (200 degrees C).

Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Provided by:allrecipes.com/photo provided America Online

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Outback SteakHouse Copycat Rack of Lamb with Cabernet Sauce
Secret Restaurant Recipes

I love Lamb if it is Lamb Chops, Lamb Shanks, Lamb Stew or Rack of Lamb. For your special dinners Rack of Lamb enhanced with Cabernet Sauce. With America's Secret Recipes You Are Not Limited to Only a Few Recipes. America's Secret Recipes over 700 Restaurant Copycat Recipes.

Secret Recipe from Outback Steakhouse.-Copycat Recipe
Outback Steakhouse Rack of Lamb Cabernet Sauce

1- 1/3 C. cabernet wine
1/4 C. butter
2 -1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. garlic powder

In a bowl mix 1/3 cup of wine with flour, set aside.

Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .

Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.

Stir in flour mixture. While you are reducing liquid, brown butter in
another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ).

WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

When you are finished cooking this, you should have 7 cups.
Provided by: America's Secret Recipes

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A turkey is nothing without a delicious turkey dressing. Delicious and easy to prepare dressings.
INGREDIENTS:

1 stick butter,
1.1/2 cups finely chopped onion,
3 cups finely chopped celery
2 batches cornbread (2 8-inch square pans of cornbread),
4 cups bread crumbs (from bread ends or slices toasted dry)
3 - 4 cups turkey or chicken broth
2 tablespoon dried sage
2 tablespoons poultry seasoning
1/2 teaspoon dried thyme
3 beaten eggs.

DIRECTIONS: Preheat oven to 400 degrees F. Saute the onions and celery in butter over medium heat until tender but not brown. In bowl, mix the sauteed vegetables together with the cornbread, bread crumbs, poultry seasoning, sage, thyme, broth and the eggs. Spread evenly in greased baking pan Bake for about 30 to 40 minutes. Serves 12.
Provided by: Allrecipes.com

Cranberry Orange Relish
Ingredients
Makes 2 cups
2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
2 teaspoons freshly grated ginger
1/2 cup sugar
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted, broken in pieces
Directions
Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
From Martha Stewart Living, November 1995

After the holidays there is one dilemma. What do you do with the leftover turkey? Well the turkey is a bird that can cook-up various recipes. There are a variety of different meals you can prepare with your leftover turkey. In the winter months turkey soup is always a favorite recipe. Try the simplest turkey soup or be more creative and try turkey soup with cheddar dumplings. Turkey pot pie is great for lunch or dinner with a salad. Oh that turkey can also be prepared as a healthy turkey salad. Maybe you want something more spicey with your leftover turkey try turkey chili. Additional, leftover turkey entree ideas are turkey a la king, turkey hash, and turkey casserole. For a special relish try cranberry relish.
Browse Leftover Turkey Recipes & Enjoy!

Cooking Measurement Conversion
Conversions for teaspoons, tablespoons, cups, pints and fluid ounces.

1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons plus 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablesspoons plus 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons plus 2 teaspoons
3/4 cup = 12 tablespoons
1 cup - 48 teaspoons
1 cup - 16 tablespoons

8 fl. ozs. = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound

Favorite restaurant recipe secrets revealed. Now cook them from the comfort of your home. Hundreds of secret recipes from top restaurants. Discover copycat recipes from: Applebee's ®, California Pizza Kitchen ®, Cheesecake Factory ®, Chili's®, Claim Jumper®, KFC®, Macaroni Grill®, Mc Donald's®, Olive Garden®, Outback Steakhouse®, PF Chang's®, TGI Friday® and
Many More Order: America's Secret Recipes
For a Collection Secret Recipe Cookbooks OrderFavorite Recipes Secrets

Starbuck's Eggnog Latte -Copycat Recipe

Ingredients
-2 shots espresso
-5 oz eggnog - (to 6)
-5 oz half-and-half - (to 6)
nutmeg, to taste

-Combine all in a tall glass.
- Top with Whip Cream and Nutmeg

Servings: 1

Wishing You And Your Family A Happy And
Safe Holiday Season.
Thank You For Your Generous Support.
BON APPETITE!