✔ Updated · re-sized to 65 dishes by course, with tips for restaurant-style results
These Cheesecake Factory copycat recipes cover the dishes everyone orders again and again, from the warm brown bread to Chicken Madeira and, of course, the cheesecakes.
The most-made Cheesecake Factory copycat recipes are the brown bread, avocado egg rolls, Chicken Madeira, Bang Bang Chicken and Shrimp, Louisiana Chicken Pasta, Pasta Da Vinci, Cajun Jambalaya Pasta, fried mac and cheese, Thai lettuce wraps and the Original Cheesecake. Most need only supermarket ingredients; the trick is usually the sauce, such as Madeira mushroom sauce or a coconut curry sauce.
- Easiest wins: brown bread, Chicken Madeira, Pasta Da Vinci.
- Best for a crowd: Louisiana Chicken Pasta, Cajun Jambalaya Pasta, fried mac and cheese.
- Best make-ahead dessert: any cheesecake, which needs to chill overnight anyway.
I've grouped 65 favorites by course with what goes into each, so you know exactly what to recreate at home.
Bread, Appetizers and Small Plates
Start with the bread basket and the shareable plates. Many can be prepped ahead and fried or baked just before serving, which is exactly how I handle a crowd.
Brown Bread
The famous dark, slightly sweet wheat loaf, colored with molasses and cocoa, often rolled in oats and served warm with whipped butter.
Avocado Egg Rolls
Chunks of avocado, sun-dried tomato, red onion and cilantro in a crisp wrapper, served with a sweet tamarind-cashew dipping sauce.
Tex Mex Egg Rolls
Spicy chicken, corn, black beans, peppers, onion and melted cheese fried in egg roll wrappers, with salsa and a creamy avocado dip.
Sweet Corn Tamale Cakes
Griddled sweet corn cakes topped with sour cream, salsa verde, diced avocado and pico de gallo; a sweet and savory starter.
Thai Lettuce Wraps
Satay chicken strips, carrots, bean sprouts, coconut curry noodles and cool lettuce cups with peanut, sweet chili and tamarind sauces.
Fried Macaroni and Cheese
Creamy mac and cheese chilled, rolled into balls, breaded and deep-fried until golden, served over a creamy marinara sauce.
Buffalo Blasts
Chicken, cheese and spicy buffalo sauce sealed in crisp wrappers, served with celery sticks and blue cheese dressing for dipping.
Crispy Crab Wontons
Crisp wontons filled with crab and cream cheese, a take-out classic paired with sweet and sour or sweet chili sauce.
Crispy Brussels Sprouts
Brussels sprouts roasted or fried until the edges char, then tossed with bacon, sweet balsamic glaze and a little parmesan.
Chicken Taquitos
Seasoned shredded chicken rolled in corn tortillas and fried crisp, topped with guacamole, sour cream and salsa.
Spinach and Cheese Dip
Hot, bubbling spinach and cheese dip served with crisp tortilla chips and salsa; easy to make in a skillet.
Grilled Artichoke
Steamed then grilled artichoke halves, smoky and tender, with a garlic and asiago dipping sauce for the leaves.
Pasta Favorites
The pastas are the backbone of the menu and the most searched copycats. Most use sautéed chicken or shrimp and a cream or wine sauce built in the same pan, so they come together in 30 to 40 minutes.
Louisiana Chicken Pasta
Parmesan-crusted chicken over bow-tie pasta with mushrooms, peppers and onions in a spicy New Orleans-style cream sauce.
Pasta Da Vinci
Sautéed chicken, mushrooms, onion and garlic in a Madeira wine cream sauce, tossed with penne and finished with parmesan.
Cajun Jambalaya Pasta
Shrimp and chicken sautéed with onions, tomatoes and peppers in a spicy Cajun sauce, served over linguine.
Bistro Shrimp Pasta
Crispy battered shrimp over spaghetti with mushrooms, tomatoes and arugula in a basil, garlic and lemon cream sauce.
Chicken Bellagio
Crispy coated chicken breast over basil pesto cream pasta, topped with thin prosciutto and a lemony arugula salad.
Four Cheese Pasta
Penne baked with a blend of mozzarella, ricotta, romano and parmesan cheeses in a rich tomato and basil sauce.
Fettuccine Alfredo
Fettuccine in a silky butter, cream and parmesan sauce; add grilled chicken or shrimp to make it a full meal.
Shrimp Scampi
Shrimp sautéed with garlic, white wine, lemon and butter, tossed with angel hair pasta, tomatoes and fresh basil.
Pasta Carbonara
Spaghetti tossed with crisp bacon, peas, garlic and a creamy parmesan sauce; chicken is a popular addition.
Spicy Chicken Chipotle Pasta
Spicy chicken with bow-tie pasta, peppers, onions and peas in a smoky chipotle cream sauce with parmesan.
Sun-Dried Tomato Fettuccine
Fettuccine with sun-dried tomatoes, mushrooms, garlic and fresh herbs in a light parmesan cream sauce.
Tomato Basil Pasta
Simple pasta with fresh tomato, garlic, basil and olive oil, finished with parmesan; a quick, lighter weeknight copy.
Chicken, Seafood and Main Dishes
Chicken Madeira
Sautéed chicken breast topped with asparagus and melted mozzarella in a Madeira wine and mushroom sauce, usually served with mashed potatoes.
Bang Bang Chicken and Shrimp
Crispy chicken and shrimp in a spicy coconut curry sauce with vegetables, served with rice and topped with peanuts and coconut.
Chicken Marsala
Golden chicken breasts in a mushroom and Marsala wine sauce, often served with bow-tie pasta or mashed potatoes.
Chicken Piccata
Thin, lightly floured chicken in a bright lemon, butter, white wine and caper sauce, served over angel hair pasta.
Crusted Chicken Romano
Chicken breast crusted with parmesan and romano cheese, pan-fried until crisp and served with spaghetti in tomato sauce.
Chicken Parmesan
Breaded chicken cutlets topped with marinara and melted mozzarella, baked until bubbling and served with pasta.
Spicy Cashew Chicken
Chicken stir-fried with roasted cashews, onions, peppers and a spicy, savory sauce, served with steamed rice.
Orange Chicken
Crispy chicken tossed in a sticky, sweet and tangy orange glaze with a hint of chili, served with white rice.
Miso Salmon
Salmon glazed with a sweet-savory miso sauce, served with rice and stir-fried vegetables such as snow peas and mushrooms.
Herb-Crusted Salmon
Salmon fillet baked with a fresh herb and breadcrumb crust, served with mashed potatoes and asparagus.
Baja Chicken Tacos
Grilled chicken in soft tortillas with avocado, cilantro, onion and a creamy chipotle sauce, with rice and black beans.
Fish Tacos
Crisp or grilled white fish in soft tortillas with crunchy cabbage slaw, cilantro and a tangy lime crema.
Steak Diane
Seared beef medallions in a peppery mushroom and wine pan sauce, served with mashed potatoes.
Hibachi Steak
Thinly sliced marinated steak seared hot and served with onions, bean sprouts, mushrooms and a ginger-soy sauce.
Salads and Soups
Santa Fe Salad
Marinated chicken, greens, avocado, black beans, corn and crispy tortilla strips with spicy peanut-cilantro dressing.
BBQ Ranch Chicken Salad
Chopped greens with chicken, corn, black beans, tomato and crispy onion strings, dressed with ranch and barbecue sauce.
Luau Salad
Greens with chicken, mango, sesame, crispy wontons and green beans in a sweet and tangy vinaigrette.
Chinese Chicken Salad
Shredded chicken, cabbage, carrots, crispy wonton strips and toasted almonds with a sesame-ginger dressing.
Cobb Salad
Chopped chicken, bacon, avocado, egg, tomato and blue cheese arranged in rows over romaine with your choice of dressing.
Chicken Tortilla Soup
Tomato-chile broth with shredded chicken, corn and spices, topped with crispy tortilla strips, avocado and cheese.
Copycat Cheesecakes
Every cheesecake below starts from the same base: a dense, creamy New York-style filling on a graham cracker crust, baked in a water bath and chilled overnight. Master the Original first, then play with flavorings and toppings. My first one cracked right down the middle, and the water bath fixed it for good.
Original Cheesecake
The classic: tall, dense and creamy vanilla cheesecake on a graham crust, finished with a thin sour cream topping.
Fresh Strawberry Cheesecake
The Original topped with glazed fresh strawberries; the most popular way to serve plain cheesecake.
Ultimate Red Velvet Cake Cheesecake
Layers of red velvet cake and vanilla cheesecake covered in cream cheese frosting, a showstopper for celebrations.
Oreo Cheesecake
Cookies-and-cream cheesecake with chunks of chocolate sandwich cookies in the filling, on a chocolate cookie crust.
Chocolate Chip Cookie Dough Cheesecake
Vanilla cheesecake loaded with chunks of egg-free cookie dough and chocolate chips, topped with more dough and walnuts.
Godiva Chocolate Cheesecake
A deep chocolate cheesecake layered with chocolate cake and mousse and finished with a glossy ganache.
White Chocolate Raspberry Truffle Cheesecake
Creamy cheesecake swirled with raspberry and studded with white chocolate, on a chocolate crust.
Lemon Raspberry Cream Cheesecake
Lemon cheesecake layered with raspberry and vanilla cake, finished with lemon mousse; bright and fruity.
Dulce de Leche Caramel Cheesecake
Caramel cheesecake swirled and topped with thick dulce de leche, a favorite for caramel lovers.
Salted Caramel Cheesecake
Vanilla cheesecake and caramel layers topped with salted caramel sauce and whipped cream.
Pumpkin Cheesecake
Spiced pumpkin cheesecake on a graham crust, a fall favorite topped with whipped cream.
Pumpkin Pecan Cheesecake
Pumpkin cheesecake and pecan pie baked together in one pan, topped with caramel and whipped cream.
Key Lime Cheesecake
Tangy key lime cheesecake on a graham crust, topped with whipped cream; lighter and fresher than chocolate versions.
Banana Cream Cheesecake
Banana cream cheesecake topped with whipped cream and sliced bananas, like banana pudding in cheesecake form.
Pineapple Upside-Down Cheesecake
Pineapple upside-down cake and cheesecake in one, with caramelized pineapple and a cherry finish.
Tiramisu Cheesecake
Coffee-soaked ladyfingers and mascarpone-style cheesecake dusted with cocoa, an Italian twist on the classic.
Sauces, Dressings and Drinks
Many Cheesecake Factory dishes depend on one standout sauce. Make these in bigger batches and keep them in the fridge for up to a week.
Tamarind-Cashew Dipping Sauce
The sweet, tangy sauce served with avocado egg rolls: tamarind, cashews, honey, vinegar, cilantro and garlic, blended smooth.
Cilantro Sauce
A creamy, tangy green sauce for tacos and egg rolls, made with cilantro, sour cream, mayonnaise, lime and garlic.
Santa Fe Salad Dressing
Spicy peanut-cilantro vinaigrette with lime, honey and chili; also good on grilled chicken and noodle salads.
Coconut Curry Sauce
The base of Bang Bang Chicken and Shrimp: coconut milk, curry paste, garlic, ginger and a little sugar.
Raspberry Lemonade
Fresh lemonade blended with raspberry purée, served over ice; easy to make by the pitcher.
Tips for Restaurant-Style Results at Home
- Use room-temperature cream cheese and eggs for cheesecake, and mix on low speed. Cold ingredients and fast mixing cause lumps, air bubbles and cracks.
- Bake cheesecake in a water bath at a low temperature, around 325 to 350°F, then cool it slowly in the turned-off oven with the door cracked before chilling it overnight.
- Swap the wine if you need to. Dry Marsala or medium-dry sherry is the closest substitute for Madeira in Chicken Madeira and Pasta Da Vinci. For an alcohol-free version, use extra beef or chicken broth with a splash of balsamic vinegar.
- Pound chicken thin and even, to about ½ inch, so it cooks quickly and stays juicy. Chicken is safe at 165°F in the thickest part.
- Build sauces in the same pan. The browned bits left after searing chicken or shrimp give cream and wine sauces their restaurant depth. If a cream sauce is too thin, see how to thicken alfredo sauce.
- Fry at the right temperature. Keep oil at 350 to 375°F for egg rolls, wontons and fried mac and cheese, and fry in small batches so the oil stays hot.
- Store leftovers safely. Refrigerate cooked dishes within 2 hours and eat them within 3 to 4 days. Keep cheesecake covered in the fridge for up to 5 days, or freeze slices for up to 2 months.
More Restaurant-Style Recipes From Our Kitchen
These are not Cheesecake Factory recipes, but if you like the dishes above, they scratch the same itch.
No-Bake Oreo Cheesecake
A creamy cookies-and-cream cheesecake that sets in the fridge with no oven or water bath needed.
Get the recipe →
Sara Lee Cheesecake
A copycat of the classic creamy frozen cheesecake, easy to make at home with a simple graham crust.
Get the recipe →
BJ's Parmesan Crusted Chicken
Juicy chicken with a crisp parmesan crust, in the same family as Crusted Chicken Romano and Louisiana Chicken Pasta.
Get the recipe →
Red Lobster Shrimp Scampi
Garlicky, buttery shrimp scampi that pairs perfectly with angel hair pasta for a restaurant-style dinner.
Get the recipe →
Panda Express Orange Chicken
Crispy chicken in a sticky, sweet and tangy orange sauce, ready faster than takeout.
Get the recipe →
Spinach Artichoke Dip
A hot, cheesy, bubbling spinach and artichoke dip to serve with chips or toasted bread.
Get the recipe →
Frequently Asked Questions
What are the best Cheesecake Factory copycat recipes?
The most popular are the brown bread, avocado egg rolls, Chicken Madeira, Bang Bang Chicken and Shrimp, Louisiana Chicken Pasta, Pasta Da Vinci and the Original Cheesecake. Chicken Madeira and Pasta Da Vinci are the easiest place to start, since both use one pan and a simple Madeira mushroom sauce.
What is in Cheesecake Factory Bang Bang Chicken and Shrimp?
It is crispy fried chicken and shrimp in a spicy coconut curry sauce with vegetables such as carrots, peas and onions, served with white rice and topped with peanuts, toasted coconut and green onion. To copy it, simmer coconut milk with red curry paste, garlic, ginger and a little sugar, then add the crispy chicken and shrimp.
What can I use instead of Madeira wine in Chicken Madeira?
Dry Marsala is the closest match, followed by medium-dry sherry or port mixed with a little extra broth. For an alcohol-free sauce, use beef or chicken broth with a splash of balsamic vinegar and a pinch of sugar. Simmer the sauce until it reduces by about half for the deepest flavor.
How do you make cheesecake as creamy as The Cheesecake Factory?
Use full-fat cream cheese at room temperature, mix on low speed so you don't beat in air, and add the eggs last, one at a time. I bake mine in a water bath at a low temperature, cool it slowly in the oven with the door cracked, then chill at least 8 hours before slicing.
What is Cheesecake Factory brown bread made of?
It is a soft wheat bread sweetened with molasses or honey, with cocoa powder and sometimes coffee added for its dark color. It is not pumpernickel or rye. Copycat versions use bread flour and whole wheat flour, and the loaves are often rolled in oats or cornmeal before baking and served warm with butter.
