Monday, January 26, 2009

Cheesecake Factory Key Lime and Pumpkin Cheesecake, Snickers and Red Lobster's Cheesecake


Hubby and I had a nice dinner one night at Buck Owen's Crystal Palace. It has been a while since we last ate there. Aside from the good food, we always love the place, the country music and dancing. We had ribs and ordered a slice of cheesecake for dessert. I seldom try cheesecake because I don't like it much but there's tasted Ok. Aimee, Hubby's daughter, always recommends Cheesecake Factory for cheesecake. I haven't tasted their's yet but I would love to. But I have copycat recipes below from Top Secret Insider's edition recipe book. I bet these are good. I added Snicker and Red Lobster's cheesecake recipes too. I don't have the Crystal Palace's recipe but these are good to try. Hope you like it.

Cheesecake Factory Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat till smooth and creamy. Pour filling into crust. Bake for
60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove
the pan sides and cut. Serve with whipped cream.

Cheesecake Factory Pumpkin Cheesecake
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.


Red Lobster's Cheesecake
Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin

Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla

crushed cookie crumbs for garnish
Crust; mix crumbs with butter, sugar, and gelatin. Pat
out evenly over bottom of a greased 9" springform
pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour
cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into
crust. Return to 350 oven and bake 30−35 min. or until
knife inserted in the center comes out clean. Cool 20
min. before cutting. Sprinkle top with cookie crumbs.


Snickers Cheesecake
3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped

Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 − 9 inch springform pan.

4 comments:

yen said...

hi, thanks for the quick response. i will try one of the recipes.

Lion's Deal said...

Amazing recipe! Will try the pumpkin one. The red lobster got me curious, though!

AiDiSan said...

I super love cheesecake and I have mastered making NO Bake Bluberry cheesecake.

Anonymous said...

hello po,

ask ako question about puto/pwde ba gamitin fresh milk sa puto?kc wla akong makita d2 sa grocery sa france evap milk.salamat..