Cheesecake Factory shares favorite recipes that you can try at home (2024)

Restaurants all over the country are closed to customers for dining-in due to the coronavirus outbreak, and The Cheesecake Factory is no exception. Luckily for Cheesecake Factory fans, the company has transitioned to allowing curbside take-out and delivery service (where available).

But, what if you just don’t feel like venturing out of the house or there isn’t a convenient location near you? And what if your favorite dish from its extensive menu isn’t available for takeout? According to The Cheesecake Factory website, “Due to the current situation, we are offering a slightly limited menu for now.”

The good news, and possibly a little known secret, is you can check out The Cheesecake Factory’s online cookbook. There are more than 15 recipes listed and according to Delish, recipes are changed and added from time to time.

Delish goes on to say, even if you don't end up making any of these recipes while you're spending more time at home, they're still fun to click through, you can find out what ingredients are in your favorite dishes, and you get some new ideas for what to order from The Cheesecake Factory next time you are finally able to step back into the restaurant.

Unfortunately, there are no cheesecake recipes on the list, but many other popular items are available such as cinnamon roll pancakes, warm crab & artichoke dip (I’ve had this appetizer, and it’s excellent), and white chicken chili.

So OK, maybe the outcome of a recipe isn’t always as good as the real thing, but everyone has plenty of time on their hands right now. So, give it a shot.

To get your mouth watering, here are a few of the recipes available online at this time:

Cajun jambalaya pasta

Ingredients:

2 ounces olive oil

1 pound boneless/skinless chicken breasts, cut into 1-inch pieces

2 tablespoons Cajun spice blend

4 ounces red, yellow and green peppers, cut into thin strips

4 ounces red onion, cut into thin strips

6 ounces shrimp (shells, tails and veins removed)

1 tablespoon blanched garlic, minced

2 teaspoons Cajun spice blend

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

4 ounce Roma tomatoes, diced 1-inch pieces

1-1/2 cups spicy chicken-seafood broth

1 talbespoon chopped parsley

1 pound linguini pasta (fresh)

Instructions:

Heat the olive oil in a large saute pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken. Gently toss the chicken until each piece is evenly coated with the spice. Add the chicken into the saute pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with Kosher salt, ground black pepper, and a little more Cajun spice.

Add the diced tomatoes and chicken-seafood broth into the saute pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender. Drop the pasta into boiling salted water, and cook until al dente. Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.

Crispy brussels sprouts

Ingredients:

6 ounces brussels sprouts, washed and drained well

1 ounce brussels sprouts leaves

pinch coarse salt

1 slice bacon, cooked crisp, chopped

1 ounce maple-butter glaze*

Instructions:

Remove some of the whole outer leaves from the brussels sprouts and set aside. Cut the brussels sprouts into quarters and fry them until completely cooked, hot throughout and slightly crispy. Remove from the frying oil and allow to drain on paper towels. Fry the brussels sprout leaves until crispy. Remove from the frying oil and allow to drain on paper towels. Sprinkle a little coarse salt over the crispy leaves.

Place the quartered brussels sprouts into a mixing bowl. Add the chopped bacon into the bowl. Drizzle the maple-butter glaze evenly over the ingredients and gently toss together. Place onto a serving plate or into a bowl. Gently mound the crispy brussels sprout leaves on top of the quartered brussels sprouts.

*Available in fine food markets. Recipes can also be found in various cookbooks.

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