Secret Recipe World » Desserts

Cheesecake Factory Pumpkin Pie Recipe

Recipes McGee — Wed, 23 Nov 2011 18:29:49 +0000

Ingredients

1 1/2 cup all-purpose flour
1/4 cup cold butter — cubed
1/4 cup cold shortening — cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 3/4 cup whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions

Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
Add water and toss until mixed through.

Form the dough into a ball, then knead for 30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
Remove weights and bake an additional 5 minutes.

Gently beat together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.

Olive Garden Lemon Cream Cake Recipe

Recipes McGee — Fri, 22 Apr 2011 21:51:51 +0000

Ingredients

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar.

Add oil, egg yolks, water and lemon rind.

Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form.

Gradually add 3/4 cup sugar, and beat until peaks form.

Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Turn batter into ungreased 10 inch tube pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean.

Invert cake and cool completely in pan.

When cool, loosen edges and shake pan to remove cake.

To Make Filling: Beat cream to stiff peaks. Fold in lemon filling.

Chill until stiff.

Cheesecake Factory White Chocolate Raspberry Cheesecake Recipe

Recipes McGee — Wed, 13 Apr 2011 14:38:34 +0000

Ingredients

crust

1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted

filling

½ cup raspberry preserves
¼ cup water
4 x 8 oz pkgs cream cheese
1¼ cups granulated sugar
½ cup sour cream
2 tspn vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks

garnish

2 oz white chocolate, shaved
whipped cream

Preheat oven to 475 degrees.

Directions

Place a large pan or oven-safe skillet filled with about ½” of water into the oven while it preheats.

This will be your water bath.

Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl.

Heat for 1½ minutes on high in your microwave.

Stir until smooth.

Strain to remove the raspberry seeds (toss ‘em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.

Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine.

Press the crumb into a 9″ spring form pan that has been lined on the bottom and side with parchment paper.

Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.

Put the crust in your freezer until the filling is done.

Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla.

Mix for a couple minutes or until the ingredients are smooth and creamy.

Be sure to scrape down the sides of the bowl.

Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.

Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust.

Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling.

Use a butter knife to swirl the raspberry into the cream cheese.

Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much.

Pour the other half of the filling into the crust.

Carefully place the cheesecake into the water bath in the oven.

Bake for 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

Remove the cheesecake from the oven to cool.

When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate.

To serve, slice the cheesecake into 12 equal portions.

Apply a pile of canned whipped cream to the top of each slice and serve.

Red Lobster Cheesecake Recipe

Recipes McGee — Tue, 12 Apr 2011 14:35:23 +0000

Ingredients

Crust:
10 Ounces Lorna Doone Cookies – - crush
1/4 Pound Butter – - melted
1/4 Cup Sugar
1 Envelope Knox Unflavored Gelatin
Filling:
16 Ounces Cream cheese – - room temp
8 Ounces Sour cream
2 Lg Eggs
2 Tablespoons Butter
2 Tablespoons Cornstarch
1 Cup Sugar
1 Teaspoon Vanilla

Directions

Crushed cookie crumbs
CRUST- Mix crumbs with butter, sugar and gelatin.
Pat out evenly over bottom of greased 9″ springform pam. Bake at 350 ~ exactly 8 minutes.
FILLING- Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean.
Cool in pan on rack 20 minutes before releasing springform from the cake.
Cool another 20 minutes before cutting.
Sprinkle top with cookie crumbs.

Olive Garden Black Tie Mouse Cake Recipe

Recipes McGee — Sun, 03 Apr 2011 21:34:11 +0000

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup black coffee

1 cup milk

2 teaspoons vanilla extract

1/2 cup vegetable oil

3 teaspoons vanilla extract

1/4 cup butter

1/8 teaspoon salt

3 tablespoons milk

1 teaspoon vanilla extract

2 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees.

Sift first 6 ingredients together in large bowl.

Add eggs, coffee, milk, vegetable oil and the 2 teaspoons vanilla extract; blend until smooth.

Pour thin batter into a greased 13 x 9-inch baking pan.

Bake for 35 minutes.

Meanwhile, cream butter until soft and sir in confectioners’ sugar, the 1/8 teaspoon salt, the 3 tablespoons milk, and the 1 teaspoon vanilla extract.

Beat until smooth and creamy adding more milk, if necessary.

Spread over warm cake.

Chili’s Mighty Ice Cream Pie Recipe

Recipes McGee — Sun, 20 Mar 2011 15:19:42 +0000

Ingredients

1 Oreo Cookie Crust

1/2 Gallon Vanilla Ice Cream

1 (6 oz.) Pkg. Heath Bits

1 Cup Semi Sweet Chocolate Chips

1 Jar Chocolate Fudge Topping

1 Jar Carmel Topping

Directions

Freeze pie crust, Heath bits and chips.

When Heath bits and chips are frozen chop in food processor until fine.

Put pieces back in freezer.

Soften ice cream just until its a little soft.

Place lightly thawed ice cream in a mixing bowl and add heath bits and chocolate chips that have been processed.

Stir and mix well.

Place ice cream in frozen pie shell and refreeze.

When pie has been in freezer for several hours and frozen well you are ready for the next step.

Melt slightly 1/3 cup of the chocolate fudge topping so that it may stream when poured from a measure cup or spoon.

The Carmel may stream with out heating, if not you should do the same as the chocolate topping.

Remove the pie from freezer and stream chocolate and Carmel sauce on top of the pie and place back in freezer.

When completely frozen cover and will keep in freezer for several days.

Boston Market Cinnamon Apples Recipe

Recipes McGee — Mon, 28 Feb 2011 14:26:27 +0000

Boston Market Cinnamon Apples Recipe

As part of your Boston Market Recipes, this spot-on “copycat” Boston Market Cinnamon Apples Recipe is about to make a lot of people fall in love with you! It’s magic!

Ingredients

3 golden delicious

2/3 cup Water

1/2 tablespoon Flour

1 teaspoon Cornstarch

2 teaspoon Butter crumbled

1/2 cup Brown sugar

1/4 teaspoon Cinnamon

1 dash Salt

Directions

Preheat the oven to 350F / 180C.

Peel and core the apples. Cut each one into 16 slices and arrange the slices in an 8″x 8″ baking dish.

In a small bowl, combine the water with the flour, cornstarch, and Butter Buds and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon and stir until smooth.

Pour the cinnamon mixture over the apple slices, cover the dish with foil, and bake for 40 minutes. Stir the apples every 10 minutes

Cheesecake Factory Oreo Cheesecake Recipe

Recipes McGee — Wed, 16 Feb 2011 02:24:40 +0000

Ingredients

1 pkg. Oreo cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
3/4 cup granulated sugar
4 eggs
1 cup sour cream
1 tsp. vanilla extract
Whipped cream and additional cookies for garnish

Directions

1. Crush 25-30 of the cookies and combine with the melted butter to form bottom crust.
For the bottom I scrape the cream off.
Press firmly into the bottom and up the sides of a 9 inch pan.

2. Beat cream cheese and sugar together mixer on medium until creamy.
Lightly beat eggs and blend in one at a time by hand.
Add sour cream and vanilla and continue to blend well.

3.Coarsely chop remaining oreos and fold into the blended batter.
Pour mixture into crust in baking pan.

4.Bake in a 350° F 50-60 minutes or until firmly set.
Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.

* Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

Cheesecake Factory Ultimate Red Velvet Cake Cheesecake Recipe

Recipes McGee — Tue, 15 Feb 2011 02:23:37 +0000

Use prepared 9 inch springform pans. Reduce the baking time, and bake the two cheesecakes for 40-45 minutes, or until the sides are set and a little puffy and the center is slightly jiggly. They will firm up during cooling. Continue to follow the directions, and chill for at least 4 hours or overnight.
Red Velvet Cake Recipe

The second step in making The Cheesecake Factory’s Red Velvet Cheesecake is making the cake layers. Mix one batch of Red Velvet Cake Recipe batter according to directions. Spray or butter one 9 inch round cake pan, and bake at 350 degrees for 30-40 minutes, or until tooth pick comes out clean. Cool cake layer 10-15 minutes before loosening, then remove from the pan, cool completely and chill for a few hours. Carefully slice through the red velvet cake layer horizontally, making sure to cut into two evenly sized layers. Freeze cake layers for at least four hours or overnight. Meanwhile, make the buttercream frosting and cover unrefrigerated until ready to use.

Buttercream Frosting Recipe

* 1/2 pound solid shortening (1 cup)
* 1/2 pound butter, room temperature (1 cup or 2 sticks)
* 4 Tablespoons marshmallow creme
* 1 1/2 teaspoon pure vanilla extract
* 5 cups confectioners’ sugar, sifted (powdered sugar)
* 2 Tablespoon water as needed

Directions

How To Make Buttercream Frosting

1. Cream shortening, butter and marshmallow fluff together using a high speed mixer fitted with a beater attachment. Add vanilla extract and beat until light and fluffy.
2. Add powdered sugar one cup at a time, beating after each addition until smooth.
3. Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. Frosting should be totally smooth with no lumps.

Assembling the Red Velvet Cheesecake

1. Carefully remove chilled NY Style Cheesecake layers from springform pans. Place one Red Velvet Cake layer on a pretty serving plate, and spread with a very small dab of frosting for the “glue”. Top with one cheesecake layer, and another dab of frosting. Repeat with remaining Red Velvet Cake layer, frosting, then top with the last cheesecake layer. Chill the cake while getting the frosting ready.
2. Place 1 cup of Buttercream Frosting in a large pastry bag fitted with a large star tip. Frost the Red Velvet Cheesecake with an offset spatula, smoothing top and sides, being careful not to rip the cake up resulting in crumbs in the frosting. Using the filled pastry bag, pipe a border of frosting all around the edge of the cake top. If desired, pipe 12-16 equally spaced rosettes on top.
3. Chill Red Velvet Cheesecake until time to plate and serve. Cover and refrigerate any leftovers. Serve with raspberry coulis (sauce) if desired. Yields 12-16 slices.

Cheesecake Factory Tiramisu Cheesecake Recipe

Recipes McGee — Thu, 10 Feb 2011 02:26:29 +0000

Ingredients

3 (8 ounce) packages cream cheese
1 cup white sugar
1 (8 ounce) container mascarpone cheese
2 eggs
4 tablespoons flour
4 tablespoons coffee brandy or espresso
1 (8 ounce) package ladyfingers
4 tablespoons butter or margarine melted semisweet chocolate

Directions

Preheat oven to 350 degrees and place a pan of water on the bottom of oven.

Crush the package of ladyfingers to fine crumbs.
Melt the butter or margarine, and add to the crumbs.
Moisten with 2 tablespoons of the coffee brandy or espresso.
Press into 9 inch spring form pan.

In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth.
Add 2 tablespoons coffee brandy or espresso, and mix.
Add the eggs and the flour; mix slowly until smooth.

The consistency of the mascarpone can vary.
If the cheesecake batter is too thick, add a little cream.
Do not over-mix at this point. Pour batter into crust.

Place pan on middle rack of oven.
Bake for 40 to 45 minutes, or until just set.
Open oven door, and turn off the heat.
Leave cake to cool in oven for 20 minutes.
Remove from oven, and let it finish cooling.

Refrigerate for at least 3 hours, or overnight, before serving.
Right before serving, grate some semisweet chocolate on the top.
Makes 9 inch cheesecake