How To Make Cheesecake Factory Red Velvet Cheesecake?

Cheesecake Factory’s food is at its best when its food matches the restaurant’s equally all-over-the-place architecture. The Spicy Chicken Chipotle Pasta, with its mix of chicken, asparagus

How to make red velvet cheesecake from scratch?

Cook’s Tools: Cheesecake Factory Red Velvet Cheesecake Cake Copycat. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended.

What is the best cake to order at Cheesecake Factory?

The Cheesecake Factory is known for their fabulous, decadent cakes and cheesecakes. This Red Velvet Cheesecake Cake is one of my favorites to order there, but it’s a treat to have only once {or twice} a year. If you love Cheesecake Factory’s Cheesecake Cakes, then check out my copycat Carrot Cake Cheesecake Cake.

What is red velvet cake made of?

Red Velvet cake is made by combining traditional cake ingredients such as flour, eggs, and vanilla. Also, it calls for cocoa powder, vinegar, and buttermilk. The additional ingredients turn the batter a dark red color that is oftentimes enhanced by adding red food coloring.

How much does it cost to make a copycat red velvet cake?

Wow your guests for Valentine’s Day, Christmas, Birthdays, and dinner parties! Enjoy this Copycat Red Velvet Cheesecake Cake for a fraction of the cost. It costs about $20.47 to make the entire cake, and it serves 16. That’s just $1.28 per serving.

Does Cheesecake Factory have red velvet cheesecake?

The Cheesecake Factory Red Velvet Cake Cheesecake is the ultimate red velvet cake cheesecake. It is perfect for special occasions like Valentine’s day, or anytime you want to treat the cheesecake lovers in your life.

How much does a red velvet cheesecake cost at Cheesecake Factory?

How much is a Red Velvet Cheesecake Cake from Cheesecake Factory? A piece of this cake at the Cheesecake Factory will run you anywhere from $6.95 to $9.95.

What flavor is red velvet?

Red velvet cake tastes like very mild cocoa with a slightly tart edge. The cream cheese frosting is the most forward flavor. Perhaps even more important than the taste is the texture: smooth, soft, tender and light with creamy icing.

What is the most popular cheesecake flavor at Cheesecake Factory?

Top 7 cheesecakes at The Cheesecake Factory

Very Cherry Ghirardelli Chocolate Cheesecake.
White Chocolate Raspberry Truffle.
Oreo Dream Extreme Cheesecake.
Celebration Cheesecake.
Toasted Marshmallow S’mores Galore.
Cinnabon Cinnamon Swirl Cheesecake.
Chocolate Hazelnut Crunch Cheesecake. Type of Cheesecake: Chocolate Hazelnut.

How much is a 10 inch cheesecake from Cheesecake Factory?

Cheesecake Factory Menu Prices

Item	Price	Change
10 Inch Original	$48.76	+$0.54 +1.12%
10 Inch Fresh Strawberry	$60.64	+$0.42 +0.70%
10 Inch Toasted Marshmallow S’Mores Galore™	$58.23	+$0.01 +0.02%
10 Inch Adam’s Peanut Butter Cup Fudge Ripple	$57.10	+$0.13 +0.23%

Do Cheesecake Factory make their own cheesecake?

The Cheesecake Factory does not make its cheesecakes in each specific restaurant, but rather has them shipped to each store. There’s even a page on the site dedicated to how exactly each slice should be plated.

Can I freeze red velvet cheesecake?

Yes! This red velvet cheesecake freezes very well.

Are Cheesecake Factory cakes baked?

They aren’t made in-house. In case the name didn’t give it away, Cheesecake Factory desserts aren’t exactly baked mom-and-pop style. All of the decadent cheesecakes are put together by baking teams in Calabasas Hills, California and Rocky Mount, North Carolina, before being frozen and shipped all over the country.

How much is a whole cheesecake from the Cheesecake Factory?

You can order them online, right now, straight from Cheesecake Factory’s website. Prices vary based on size and flavor, but you can snag a 6-inch Original Cheesecake for around $20. If you’re more into chocolate, grab a 7-inch Godiva Chocolate Cheesecake for just under $32.

What is the point of red velvet cake?

Red velvet is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring.

Is red velvet cake the same as chocolate cake?

Many people wonder, is red velvet cake really just a chocolate cake? While it certainly has a chocolate flavor and cocoa powder as a main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe.

What is best at Cheesecake Factory?

At The Cheesecake Factory, there are so many choices! Here are the top seven entrees that you should try!

Crispy Chicken Costoletta.
Truffle-Honey Chicken.
Stuffed Cheddar Burger.
Molto Meat Flatbread Pizza.
Factory Turkey Burger.
Chicken Parmesan “Pizza Style”
Cauliflower Tacos.

How many types of cheesecake does the Cheesecake Factory have?

Looking over the cheesecake menu at The Cheesecake Factory is a daunting task, especially when there are 34 flavors available. And after a filling meal, it can be tough to figure out which dessert to choose.

Can you bring your own cake to Cheesecake Factory?

Can I Bring My Own Cake To The Cheesecake Factory? Does your mom or grandma make a special cake every year for your birthday? You don’t want to get rid of tradition. You can absolutely bring an outside cake into The Cheesecake Factory if you choose to do so.

Does Sam’s Club have red velvet cheesecake?

The Cheesecake Factory 9′ Ultimate Red Velvet Cake Cheesecake – Sam’s Club.

What is the price of a whole cheesecake at the Cheesecake Factory?

How many calories are in a slice of red velvet cheesecake?

There are 1250 calories in 1 slice (237 g) of Cheesecake Factory Ultimate Red Velvet Cheesecake.

What is in the celebration cheesecake at Cheesecake Factory?

It’s been aptly named the ‘Celebration Cheesecake’ because it looks like a freakin’ party. The new dessert is intensely layered, featuring the company’s original cheesecake, vanilla cake, chocolate, vanilla, and strawberry mousse, and cream cheese with confetti sprinkles to top it all off.

How do you make a red velvet cheesecake?

Make the Oreo crust: First,crush the cookies,mix with melted butter,and press tightly into a pan (use springform). Chill for a minimum of 20 mins.

Prep the filling. Beat the room-temp cheese until fluffy.

Color the batter. Next,stir in a bit of red gel color at a time,until you get the shade you want.

Bake. Place in a water bath.

Frost.

What can you eat at the Cheesecake Factory?

– Louisiana Chicken Pasta. The Cheesecake Factory. … – Pasta Napoletana. Twitter. … – Cinnamon Roll Pancakes. … – Chicken and Broccoli Pasta. … – Sheila’s Chicken and Avocado Salad. … – SkinnyLicious Chicken Pot Stickers. … – Kid’s Menu Macaroni and Cheese. … – Bruleed French Toast.

Is the Cheesecake Factory worth it?

The former employees said the chain’s salads and alcoholic drinks aren’t always worth the money. Visit Insider’s homepage for more stories. Originally founded as a Los Angeles bakery in 1972, The Cheesecake Factory is now an international restaurant chain known for its large portions and expansive menu.

Cheesecake Factory Red Velvet Cheesecake Cake Copycat

This recipe for Red Velvet Cheesecake Cake from the Cheesecake Factory is very delicious!Impress your visitors on special occasions such as Valentine’s Day, Christmas, birthdays, and dinner gatherings!Get the same delicious taste of the original Red Velvet Cheesecake Cake for a fraction of the price!Make the entire cake, which costs around $20.47 and serves 16 people.That works out to only $1.28 per serving.

I’ve included two additional fantastic cheesecake cakes in this post for you to enjoy all year round: my EPIC Buckeye Brownie Cheesecake Cake and Copycat Carrot Cake Cheesecake Cake recipes.
The Cheesecake Factory Red Velvet Cheesecake Cake is another delicious copycat recipe that I’m sharing with you today.
The Cheesecake Factory is renowned for its rich desserts and cheesecakes that are really delicious.

Despite the fact that this Red Velvet Cheesecake Cake is one of my favorite things to get there, it’s only available for purchase once a year.
Cheesecake Cakes from the Cheesecake Factory are delicious, and my Carrot Cake cheesecake cake is a close replica of the original.
I presented this cake at a dinner party, and it was a huge hit with everyone.

It was a true show-stopper!Putting in the time and effort is definitely worthwhile!In addition to being tasty, the cheesecake layer between layers of red velvet cake and topped with cream cheese frosting is also aesthetically pleasing.

Ingredients and Cost

The following ingredients are included in the price of the recipe: 32 ounces cream cheese – $7.48
23 cup granulated white sugar – $0.16
4 large eggs – $0.40
13 cup sour cream – $0.48
1 3 cup heavy whipping cream – $0.39
1 Tbsp & 3 teaspoons vanilla extract – $4.07
2 12 cups all-purpose flour – $0.48
12 cups granulated white sugar – $0.35

NOTE: The pricing for the recipes were estimated by looking at the websites of grocery stores. Based on the items you currently have on hand, you may estimate the cost of the dish in your head.

Instructions

Prepare the cakes and allow them to cool. Trim them so that they’re flat on the surface
Place a cake layer on a cake stand and top with your cheesecake layer (you may need to cut the cheesecake layer if it is too thick).
Place the other cake layer on top of the cheesecake
then repeat the process.
Refrigerate for 30 minutes after covering with a thin coating of icing.
Another layer of frosting should be applied on top.
Prepare shavings of white chocolate
White chocolate shavings can be used to decorate the cake. 1 hour before serving, place the cake in the refrigerator.
Slice it up and savor it

Storage Tips

PREPARE TO SERVE: This cake may be kept at room temperature for approximately two hours before it has to be refrigerated.STORAGE: Wrap the cake in plastic wrap and place it in the refrigerator for 4-5 days.FROZEN: Wrap the cake in two pieces of plastic wrap and aluminum foil and place it in the freezer.Freeze for up to a month at a time.Allow the cake to thaw for 4-5 hours at room temperature.

Recipe FAQ’s

I’m wondering how much a Red Velvet Cheesecake Cake from the Cheesecake Factory costs.A slice of this cake from the Cheesecake Factory will cost you anything from $6.95 to $9.95 depending on the size.You can prepare it on your own with a little bit of effort and get the entire cake for that amount!Where do you find the distinction between a red velvet cake and an ordinary cake?In order to make red velvet cake, you’ll need to combine basic cake components such as flour, eggs, and vanilla extract.

In addition, cocoa powder, vinegar, and buttermilk are required ingredients.
The inclusion of the additional ingredients gives the batter a dark crimson hue, which is typically accentuated by the addition of red food coloring.
A standard cake has components that are comparable to this one, but does not often contain buttermilk or vinegar.

More Desserts:

The Buckeye Brownie Cheesecake Cake, Cannoli Cream, Cannoli Cupcakes, Chocolate Chip Cake, Coconut Cupcakes with Coconut Swiss Meringue Buttercream, Copycat Carrot Cake Cheesecake Cake, Copycat Olive Garden Lemon Cream Cake, Copycat Red Velvet Cheesecake Cake, Lemon Lush, Red Velvet Cupcakes, Strawberry Shortcake Roll up Cake, Pumpkin Whoopie Pies, Red Velvet Whoopie Pies, Pink Macarons, Pumpkin Whoopie Pie

CHEESECAKE:

13 cup granulated white sugar, a pinch of salt, 16 ounces softened cream cheese at room temperature, 2 big eggs, 13 cup sour cream, 13 cup heavy whipped cream
1 teaspoon of pure vanilla bean essence

RED VELVET CAKE:

3 tablespoons unsweetened cocoa powder (not Dutch process), 1 12 teaspoons baking soda, 1 teaspoon salt, 2 large eggs at room temperature, 12 cups vegetable oil, 1 cup buttermilk, 14 cup red food coloring in two 1-ounce bottles, 2 teaspoons vanilla extract, 2 teaspoons white vinegar
2 12 cups granulated white sugar
2 12 cups granulated white sugar
2 12 cups granulated white sugar
2 12 cups granulated white

CREAM CHEESE FROSTING:

2 12 cups powdered sugar, lightly sifted to eliminate any lumps
12 cup unsalted butter, at room temperature
1 teaspoon vanilla essence
16 ounces cream cheese at room temperature

FOR GARNISH:

white chocolatefor garnish, *see recipe notes*

PREP OVEN AND PAN:

Reposition the oven racks so that they are in the middle and bottom positions. Preheat the oven to 325 degrees F. and place a large roasting pan on the bottom rack of the oven.
Set a pot of water on the burner to come to a boil.
Cooking spray a 9-inch springform pan and line the bottom of the pan with parchment paper before starting the recipe. Afterwards, wrap the bottom of the springform pan in two pieces of aluminum foil that completely cover the bottom and extend up both sides of the pan. Using aluminum foil will prevent water from leaking into the pan while it is in the water bath.

MAKE THE CHEESECAKE LAYER:

Add the cream cheese to the bowl of a stand mixer, or a large mixing basin using a handheld mixer, and mix until smooth. To make the cream cheese smooth and creamy, use an electric mixer.
Toss in the sugar and salt, and mix for 2 minutes, scraping down the sides of the basin occasionally.
Add the eggs and stir until everything is well-combined.
After that, combine the sour cream, heavy whipping cream, and vanilla extract.
Continue to mix until the mixture is smooth and well blended.
Pour the batter into the springform pan that has been prepared. In addition, spread the batter into an equal layer.
Preheat the oven to 350°F. Place the springform pan in the roasting pan already in the oven. Pour the boiling water from the kettle into the roasting pan, making sure that 1 inch of water surrounds the edges of the springform pan.
Bake for 45 minutes, or until the cheesecake feels firm to the touch and is not jiggly.
Removing the cheesecake from the roasting pan and allowing it to cool on a wire rack for 1-2 hours is recommended.
Once the cheesecake has cooled completely, place it in the freezer (while still in the springform pan) and freeze until completely frozen, about 2-3 hours or overnight.

MAKE THE RED VELVET CAKE LAYERS:

Preheat the oven at 350 degrees Fahrenheit with the oven rack in the middle position.
Prepare two 9-inch round metal baking pans by greasing and flouring them (or spraying them with nonstick baking spray and flouring them).
The dry ingredients, which include the flour, sugar, cocoa powder, baking soda, and salt, should be combined in a large mixing basin.
Add the eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the dry ingredients and combine well.
Make use of a handheld mixer to combine everything together for around 1 minute on the lowest speed.
Scrape down the sides of the bowl and beat for 2 minutes on medium-high speed.
Divide the batter evenly between the pans that have been prepared. Using your fingers, smooth the batter into a uniform layer in each pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few wet crumbs.
Place both pans on the middle rack.
To finish cooling the cakes, flip them onto a wire rack for a total of 10 minutes after which you may run a knife around their edges and allow them cool fully.

MAKE THE CREAM CHEESE FROSTING:

In a large mixing bowl, using a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, butter, and vanilla extract until creamy and smooth.

ASSEMBLE THE CAKE:

On your cake plate or dish, place one layer of red velvet cake
Take the cheesecake out of the freezer and set it aside. Remove the edges of the springform pan from the pan.
The cheesecake may be removed from the bottom pan by inserting a knife underneath the parchment paper. Remove the parchment paper off the bottom of the cheesecake and set it aside.
Take a look at how the cheesecake layer compares to the red velvet cake layers in terms of size. To make the cheesecake layer the same size as the red velvet layers, shave portion of its outside to get it closer to their respective sizes.
Invert the cheesecake layer over the red velvet cake layer that is already on the cake plate
top with the second red velvet cake layer
and refrigerate overnight.

FROST THE CAKE:

Apply a thin crumb coat of frosting around the perimeter of the cake with a long, thin icing spatula.
Refrigerate the cake for 30 minutes before serving to allow the crumb coat to set properly.
The cake should be frost by placing a huge dollop of frosting on top of it. Spread the frosting over the top of the cake with the same long, thin icing spatula that you used to make the cake. To make it look the most equal as possible, let the excess drip down the edges.
Frost the sides of the cake with a light layer of frosting.
Chop up some chocolate chips or shave some white chocolate on top of the cake for decoration.
Cover and refrigerate the cake until it is time to serve it.

Make your own Cheesecake Factory Red Velvet Cheesecake

CopyKat Recipes > CopyKat Recipes Red Velvet Cheesecake (Cheesecake) Recipe (Cheesecake Factory Cake) The Cheesecake Factory is a restaurant that specializes in cheesecake.Cheesecake made with red velvet cake and cream cheese frosting is the ultimate red velvet cake cheesecake.If you want to treat the cheesecake fans in your life on special occasions such as Valentine’s Day, this recipe is great for you.This post includes affiliate links for your convenience.As an Amazon Associate, I receive money when people make qualifying purchases via my links.

Why this is the copycat recipe for Cheesecake Factory Red Velvet Cheesecake you must try.

Many of the copycat recipes available on the internet have the improper layers.They are made out of a cheesecake layer sandwiched between two layers of delicious red velvet cake.This is not how the cheesecake is served at the Cheesecake Factory restaurant.It is served with two layers of cheesecake on top of which are two layers of cake on the bottom.Now, in order to make this happen, you may want to invest in a kitchen scale, which will allow you to evenly measure out the cheesecake batter.

My Escali Kitchen Scale is one of my favorite kitchen appliances.
This was one of the recipes I used at cooking school.
It is really simple to operate and can withstand a great deal of abuse.

What makes the Cheesecake Factory cheesecake so good?

Cheesecake Factory’s Original Cheesecake is sandwiched between layers of moist Red Velvet Cake and topped with our signature cream cheese frosting.You will be blown away by the taste combination in this exquisite red velvet cheesecake after just one mouthful.The mix of rich chocolate cake and creamy cheesecake is like something out of a fairy tale.All of the cheesecakes at The Cheesecake Factory are really delectable.They provide just the appropriate amount of sweetness and tang to the dish.

It is difficult to compete with the range of flavors available in Cheesecake Factory Cheesecakes.
There is a good chance that you will locate one that you will adore.
This is not a difficult dish to prepare, but it does need some forethought and preparation time.

Learn how to create Red Velvet Cheesecake from the Cheesecake Factory by going through all of the ingredients and following the directions.
Make sure to plan ahead of time and get ready to impress your guests with this stunning red and white cheesecake that will leave them speechless.
For the holidays and Valentine’s Day, this dish is a must-have dessert recipe.

Red Velvet Cheesecake ingredients

Ingredients: 1 box Red Velvet Cake mix, water, sour cream, mayonnaise, large eggs at room temperature, Kosher salt, vanilla extract, cream cheese, sugar, vanilla paste, heavy cream at room temperature, flour, butter, and white chocolate bars

How to make a Red Velvet Cheesecake Cake?

To prepare this cake, we’ll start with a box mix and then add a few more ingredients into the batter to create a rich and luscious cake that will be hard to resist. Here are all of the steps you’ll need to follow in order to prepare this scrumptious Red Velvet Cheesecake.

Preheat the oven to 350 degrees Fahrenheit. Prepare the two 9-inch round cake pans by spraying nonstick spray into the pans, then cutting parchment rounds and placing them into the pans, and then spraying them again.
In a large mixing bowl, whisk together the cake mix, water, sour cream, mayonnaise, 3 eggs and 1 egg yolk, salt, and vanilla extract until well combined. To combine the ingredients, use an electric mixer. Make careful to scrape the edges of the basin with a spatula to ensure that all of the batter is well blended.
Distribute the cake batter between the pans in the most equal manner possible.
In a preheated oven, bake for 22 to 25 minutes, depending on how large the pans are.
Invert the pans and allow the cakes to cool on a wire rack for 15 minutes after baking.
When the cakes have cooled, use a serrated knife to level the tops.
Refrigerate the cakes once they have been wrapped in plastic wrap.
Adjust your oven racks so that one is in the top third of the oven and the other is in the lower third of the oven for the cheesecake.
Preheat the oven to 300 degrees Fahrenheit
prepare the two 9-inch round cake pans by coating the pans with nonstick spray, then cutting the parchement rounds and placing them into the pans, and then spraying the pans again
(Do not omit the parchment paper
it is necessary to ensure that the cheesecake comes out of the pan without breaking.) Boil two cups of water, which will be used to produce a water bath for the cheesecake.
Set aside.
Then, using a hand mixer, smooth up the cream cheese mixture until it is completely smooth. Then, one at a time, add the eggs. After each addition, thoroughly mix the ingredients together, scraping down the sides of the bowl as necessary.
After whisking the cream and flour together until there are no lumps, fold the cream mixture into the cream cheese mixture.
Half of the batter should be placed in each pan.
One 9-inch circle should be placed on a baking sheet with a rim. Fill the baking sheet with boiling water up to the rim. Repeat the same with the second round 9-inch pan and the third rimmed baking sheet.
Using caution, gently place one rimmed baking sheet on the top rack and another on the bottom rack.
Cook for 20 minutes at 350°F. After that, carefully rotate the rimmed baking sheet on the top rack to the bottom rack, and then carefully rotate the rimmed baking sheet on the bottom rack to the top rack.
Add another 10 minutes to the baking time.
Turn the heat down to a minimum. It is necessary to open the door for a few seconds in order to allow some heat to escape. Then close the door behind you.
Allocate an extra 30 minutes for the cakes to cool in the cooling oven
open the oven door and allow the cakes to cool for a further 30 minutes.
Remove the cakes to cooling racks and run a thin spatula over the inside of each pan to ensure that the cakes have freed from the sides. Allow the cakes to cool fully before placing them in the refrigerator for at least 4 hours or overnight. When the cheesecakes have cooled completely, turn them out onto racks that have been lined with parchment paper. Insert a lined rack on top of the pan and invert both of them while giving a firm rap on the counter. The cheesecake should easily come out from the pan
choose the platter on which you want to serve the cake
arrange the cake on the plate so that you don’t have to move it.
To make the white chocolate curls, use a vegetable peeler to shave the sides of the white chocolate bars to create the curls.
Refrigerate the white chocolate curls until they are firm.
Combine the cream cheese, butter, Kosher salt, and paste in a large mixing bowl. Using a hand mixer, thoroughly combine the ingredients. Add the powdered sugar in one cup at a time, stirring constantly, until the sugar is completely dissolved. Continue to beat until the mixture is smooth.
Using a tablespoon of frosting, make a well in the center of the dish and place one of the cake rounds into it, being careful to center the cake
Spread 34 cup of frosting over the top of the cake layer in an equal layer.
To assemble, place one of the frozen cheesecake rounds on top of the icing and softly push down
Add an extra 34 cup of frosting over the top of the cake.
Place the other cake round on top of the icing and gently push it down to adhere to the frosting. Finish with the remaining frozen round of cheesecake and another 34 cup of icing before refrigerating overnight.
Scrape the remaining frosting out onto the top of the cake with a spatula. Spread the frosting out into an equal layer over the cake’s top and sides, then use an offset spatula to create a simple zigzag design in the frosting on the cake’s top and sides. Spread the extra frosting that extends over the edge of the cake thinly around the edges. Press the white chocolate shavings into the edges of the cake to create a decorative border.

As a result of the stark contrast between the red cake and the light cheesecake, it is preferable if each layer is the same thickness.If you don’t already have a kitchen scale, you should consider purchasing one so that you can weigh the batters and split them exactly in half while baking.If the cheesecake batter weighed 39 ounces, I knew I needed to put 19.5 ounces of batter in each of the two 9-inch cake pans.Although your batter will very likely weigh the same as mine, it is still a good idea to weigh it just to be sure.

How do you get the cheesecake and the cake layers to be the same thickness?

You may use a kitchen scale to ensure that you are pouring the same quantity of batter into each baking pan. If the cake rises to the top of the pan and forms a little dome, you may need to level it with a knife.

What’s the best frosting for Red Velvet Cheesecake Cake?

Icing made with cream cheese is the best sort of frosting to use for this cake. It’s rich, creamy, sweet, and tangy, and it’s the perfect base for a cheesecake recipe.

How do you store this Red Velvet Cheesecake Recipe?

This cake must be kept in the refrigerator at all times. Make certain that it is protected with a cake dome. In your refrigerator, this will keep for around one week. Make careful to press plastic wrap over the sliced piece of the cake in order to keep the edges of the cake wet when baking.

Does this freeze well?

This cheese freezes well, but only to a limited extent.Because so much of the cake is soft, freezing individual slices of the cake may result in the pieces losing their form.If you freeze the cheesecake in its whole for up to a month before serving it, it will be OK to freeze.If you’re interested in making this wonderful Cheesecake Factory Red Velvet Cheesecake, I hope you’ll attempt this recipe.All of your visitors will be wowed by this wonderful cheesecake!

This is one of those delectable cakes that everyone will remember.
It is a gorgeous cake that also happens to be delicious.

Do you love The Cheesecake Factory? Be sure to check out these copycat recipes

Recipes for Original Cheesecake, Oreo Cheesecake, Chicken Piccata Pasta, Chicken Madiera, and more dishes are available.

Popular Cheesecake Recipes

The following cheesecake recipes are available: Easy Brownie Bottom Cheesecake, Peach Cream Cheesecake, Cheesecake Buttercream Recipe, and Cheesecake Bars. The following cheesecake recipes are available: Olive Garden Cheesecake – Pumpkin, Lindy’s Cheesecake NYC, Tiramisu Cheesecake Recipe, New York-Style Cheesecake, and Mandarin Orange Cheesecake.

Consider checking out more of my simple dessert recipes and the greatest casual dining restaurant copycat dishes on my website! Please visit Jenni Field’s Pastry Chef Online to see more of her delicious recipes, as well as to learn how to make this dish yourself.

Cake Ingredients

3 eggs, 1 egg yolk, 1/4 teaspoonkosher salt, 1/4 teaspoon vanilla essence
15.25 ouncesDuncan Hines Red Velvet Cake Mix
3/4 cupwater
1/4 cup soured cream
1/2 cup mayonnaise

Cheesecake Ingredients

A mixture of 24 ounces melted cream cheese, 3/4 cup granulated sugar, 1 1/2 teaspoons vanilla paste or extract, 1/4 teaspoon kosher salt
3 big eggs at room temperature
1/4 cup heavy cream at room temperature
1 tablespoon flour or cornstarch

For Cream Cheese Frosting

12 ounces melted cream cheese
4 ounces softened unsalted butter
a heavy sprinkle of kosher salt
1 teaspoon vanilla paste or extract
20 oz powdered sugar, 5 cups
3-4 Tablespoons heavy cream
1 to 1 1/2 4 oz bars of real white chocolate (not candy coating)
1 to 1 1/2 4 oz bars of real white chocolate (not candy coating)

Cake Instructions

Making the Cake is the first step.Preheat the oven to 350 degrees Fahrenheit.Spray two 9-inch cake pans with nonstick cooking spray.Line the bottoms of the pans with circles of parchment paper and spray them once more.Make a mental note to put it away.

In a large mixing bowl, whisk together the cake mix, water, sour cream, mayonnaise, eggs and yolks, salt, and vanilla extract until well combined.
Mix on a low setting for approximately 30 seconds with a hand mixer.
Scrape the bottom of the basin.

Increase the pace to medium and continue to beat for another 2 minutes.
Bake for 22-25 minutes in the center of the oven, or until the tops of the cakes spring back when lightly touched and the cakes are just beginning to come away from the edges of the pan.
Allow for 15 minutes of chilling time in the pans before inverting onto cooling racks.

Invert the pan one more so that the cakes cool right side up.Take note that the cakes will have a significant amount of dome to them.Allow it cool completely before cutting off the entire cake dome with a big serrated knife as evenly as possible.You should have two discs of cake that are roughly 3 inches thick each.Wrap tightly with plastic wrap and place in the refrigerator.

Cheesecake Instructions

In order to make the Cheesecake Place oven racks in the top and lower thirds of the oven to bake the potatoes. Place a rimmed baking sheet on each of the three racks. Preheat the oven to 300 degrees Fahrenheit. Spray two 9-inch cake pans with nonstick cooking spray. Line the bottoms of the pans with circles of parchment paper and spray them once more. Keep the parchment paper handy since you’ll be turning them out once they’ve been cold.
Make a mental note to put it away. 2 quarts of water should be brought to a boil. In a large mixing bowl, combine the cream cheese and the remaining ingredients. Using a hand mixer, beat on a medium-low speed until the mixture is completely smooth. Continue to beat until the sugar, vanilla, and salt are fully incorporated and the mixture is smooth. Scrape the bottom of the dish as needed. One at a time, beat in the eggs, scraping the sides of the basin after each addition, until the mixture is smooth. Make sure there are no lumps in the cream and flour mixture by whisking them together. This mixture should be mixed in equally with the remainder. Pour half of the batter into each prepared pan and level the tops with a spatula to ensure even baking. Remove the top rack from the oven and set one of the cheesecakes on a rimmed baking sheet. Fill the baking sheet with boiling water until it reaches the level of the batter, about 3 inches over the bottom of the cheesecake. Slide the rack back into place with care. Continue with the other pan on the lowest rack until all are used. Cook for 20 minutes at 350°F. Carefully rotate each pan, and then bake for a further 10 minutes on each side.
To turn off the heat, first open the oven door for a few seconds to allow some heat to escape, and then shut the oven door again. Allow cakes to cool in the oven for a further 30 minutes after they have been removed. Open the oven door and let it to rest for another 30 minutes. Remove the cakes to cooling racks and run a thin spatula over the interior of each pan to ensure that the cakes have freed from the edges of the pans. Allow it cool fully before putting it in the refrigerator for at least 4 hours or overnight to set. When the cheesecakes have cooled completely, turn them out onto racks that have been lined with parchment paper. Insert a lined rack on top of the pan and invert both of them while giving a firm rap on the counter. Without a hitch, the cheesecake should easily come away from the pan. If you do have troubles, place the bottom of the pan in warm water for 15 seconds and try again. Wrap the cheesecakes tightly once they have been frozen. Place the frozen components in the freezer until you are ready to assemble them.

Cream Cheese Frosting

For the Cream Cheese Frosting, combine the ingredients in a mixing bowl.A hand mixer, fitted with a paddle attachment, may be used to cream the cream cheese and butter together until smooth.Continue to beat until the mixture is smooth and creamy, adding the salt and vanilla as needed.In a slow, steady stream, beat in the powdered sugar, scraping the bowl as needed.Gradually beat in the cream until you have a smooth, spreadable consistency, about 2 minutes.

To assemble

To Assemble and Decorate the Furniture Cake assembly is most convenient when done on the stand or dish that will be serving it, so make sure it is at least 12″ in diameter and perfectly level before beginning.Remove the edges of the white chocolate bars from their packaging with a vegetable peeler to create curls.Put them on a piece of parchment paper or a plate and place them in the refrigerator until required.One of the cake rounds should be pressed into the center of the dish with a tablespoon of frosting, making sure the cake is centered on the platter.Spread 34 cup of frosting on top of the cake layer in an equal layer.

Place one of the frozen cheesecake rounds onto the icing and softly push down.
Repeat with the other cheesecake rounds.
Add an extra 34 cup of frosting over the top of the cake.

Place the other cake round on top of the icing and gently push it down to adhere to the frosting.
Finish by icing the top of the cheesecake with another 34 cup of frosting and placing the last frozen round on top.
Scrape the remaining frosting out onto the top of the cake with a spatula.

Distribute it evenly across the cake’s surface, and then distribute the excess that extends over the edge of the cake thinly along the edges of the cake.To produce a basic zigzag design in the frosting on the top of the cake, use an offset spatula to form the design.Press the white chocolate curls over the edges of the cake in a circular motion.Refrigerate for at least 4 hours before slicing and topping with a towering swirl of whipped cream to create the trademark look.

170 milligrams of cholesterol |
595 milligrams of sodium |
205 milligrams of potassium |

0 grams of fiber |
75 grams of sugar |
950 international units of vitamin A |

116 milligrams of calcium |2.2 milligrams of iron I reproduce your favorite restaurant recipes so that you may cook these dishes in the comfort of your own kitchen.I assist you with the preparation of supper and serve meals that you know your family will enjoy.The majority of the ingredients for all of the recipes can be found at your neighborhood grocery shop.The books CopyKat.com’s Dining Out in the Home and CopyKat.com’s Dining Out in the Home 2, written by Stephanie, are available on Amazon.

Copycat Cheesecake Factory Red Velvet Cheesecake


Nutrition Facts (per serving)
551	Calories
37g	Fat
51g	Carbs
7g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label


Nutrition Facts
Servings: 12
Amount per serving
Calories	551
% Daily Value*
Total Fat 37g	47%
Saturated Fat 21g	103%
Cholesterol 143mg	48%
Sodium 411mg	18%
Total Carbohydrate 51g	18%
Dietary Fiber 1g	3%
Total Sugars 43g
Protein 7g
Vitamin C 0mg	1%
Calcium 95mg	7%
Iron 1mg	7%
Potassium 159mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. If you are a fan of the Red Velvet Cheesecake from the Cheesecake Factory, you will be pleased to hear that it is simple to make this restaurant favorite at your own convenience. This delectable, vibrantly colored cheesecake is topped with a trademark cream cheese icing that is identical to the original cheesecake. Achieving the ideal cheesecake requires you to avoid overbaking the filling. Whether making cheesecake, it can be difficult to discern when it is entirely cooked, which can lead some individuals to become anxious. Here’s what you should be looking for: When you take the cake out of the oven, it should still have a tiny wobble to it. Don’t be concerned
the mixture will harden up as it cools. You will get a properly cooked and simple to slice cheesecake the next day after taking it from the refrigerator if you follow these instructions. And one that is completely prepared to receive the cream cheese icing that you will apply to it. For the Chocolate Crust, combine the following ingredients: 1 1/2 cups finely ground chocolate wafer biscuits
4 tablespoons melted butter
1 1/2 cups finely ground cocoa powder

For the Red Velvet Cheesecake Filling, combine three (8-ounce) packages cream cheese at room temperature with three large eggs lightly beaten, one (8-ounce) carton sour cream, one cup granulated sugar, three tablespoons unsweetened cocoa powder, two teaspoons vanilla extract, one-fourth teaspoon salt, and one bottle (1 ounce) red food coloring until the desired color is achieved.

For the Cream Cheese Frosting, combine the following ingredients: 3/4 cup room temperature butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 ounces softened cream cheese at room temperature

Assemble all of the materials
In a medium-sized mixing bowl, combine the chocolate cookie wafer crumbs and the melted butter until well combined.
Press the wet crumbs into the bottom of a 9-inch springform pan that has been gently oiled. Place in the refrigerator to firm up while you prepare the rest of the recipe. Preheat the oven to 375 degrees Fahrenheit.
Mix all of the ingredients for the filling together in a large mixing bowl until smooth and well-combined. Pour the filling into the prepared pan and bake for 30 minutes at 350 degrees F (180 degrees C). Blend until everything is well-combined.
The red food coloring should be added last and mixed until entirely absorbed.
Filling should be carefully poured into the cold crust. Bake at 375 degrees for about 60 minutes, or until the borders are set but the middle is still somewhat loose. The cake should have swelled and quiver slightly when shook. Don’t overcook the potatoes. As the cheesecake cools, it will settle and become firmer.
Allow the cheesecake to cool fully on a wire rack before serving. Afterwards, wrap the dish lightly in plastic wrap and place it in the refrigerator to cool for at least several hours, if not overnight.
When you’re ready to serve the cake, start working on the cream cheese icing. In a small mixing bowl, cream together the cream cheese and butter until light and fluffy. Add the powdered sugar and vanilla extract and mix until smooth.
Remove the pan’s sides and set them aside. Decorate the top of the cheesecake with whipped cream. Make ahead and store in the refrigerator until ready to serve.

Chocolate Wafer Cookie Crust

In baking, chocolate wafer cookies are very thin, crispy chocolate cookies that are widely used in the preparation of chocolate crumb crusts.They have a bittersweet chocolate flavor to them, as well as a very dark color.Crushed, they are often used in the preparation of crusts.To make the chocolate wafer cookies finely ground, simply pulse them in a food processor until they are finely ground.When using a food processor, it is best to place the ingredients in a plastic zip-top bag and smash them by hand with a rolling pin if you don’t have one.

How to Store Red Velvet Cheesecake

If you cover the cheesecake tightly in plastic wrap, it will survive up to 5 days in the refrigerator.Wrap slices individually in plastic wrap and then aluminum foil before freezing for up to 3 months to ensure lengthier storage (and ease of defrosting) after freezing.Frozen slices should be defrosted in the refrigerator one at a time (or as needed).Rate This Recipe is a must-try.This does not sit well with me.

It’s hardly the worst case scenario.
Yes, this will suffice.
I’m a fan, and I’d suggest it.

Amazing!
It’s fantastic!
Thank you for your feedback!

Cheesecake Factory Red Velvet Cheesecake Recipe

Cheesecake Factory Red Velvet Cheesecake that tastes just like the one you’d receive at the bakery.If there ever was a delicious delight, this is it!When it comes to holiday treats that are both fun and delicious, red velvet is towards the top of my list.There’s simply something about a lovely crimson cake with chocolate icing that makes you feel extra wonderful.

When I bake red velvet cupcakes with cinnamon cream cheese frosting for my daughters, they go crazy.In the past, I’ve topped them with these very lovely handmade chocolate hearts that seem sophisticated but are actually quite simple to prepare.That will remain a closely guarded secret.So you can imagine their delight when we recently went to dine at The Cheesecake Factory and saw that the dessert on the menu was none other than a red velvet cake.This was not your typical red velvet cake, however it was delicious nonetheless.No, not at all!

Are you familiar with this delectable confection?
If this is the case, you are in for a very unique surprise.
The magnificent original consists of two luscious layers of red velvet cake sandwiching a layer of cheesecake, with a final slice of cheesecake resting on top of everything.
I know, it’s crazy!
So, what’s not to love about a cheesecake that’s baked within a cake, right?
You’re having a hard time keeping it together, aren’t you?

Neither do I!After the girls and I split a slice of that red velvet cheesecake craziness, I knew I had to try my hand at making it at home as well.The finished cake is rather excellent, and it is a pretty near match to the cheesecake factory’s red velvet cheesecake cake in terms of texture and flavor.Smooth, creamy vanilla bean cheesecake is paired with light, supple layers of chocolate cake, and, as is typical, fluffy cream cheese frosting is used to round off this exquisite cake’s appearance.

In my version, I made only one layer of cheesecake since I believed it was the best ratio of cake to cheesecake for us.
However, if you want to keep things traditional, simply double the cheesecake recipe and set the second layer on top, then frost as desired.
Decorate the exterior of the cake with chocolate curls, cocoa powder, or even red velvet crumbs to give the impression that the diner is about to indulge in a sumptuous delicacy.
There are a few steps to this cake, but each one is well worth the effort.
If you have dinner guests or simply a couple of small girls who enjoy red velvet cupcakes, this dessert is guaranteed to please them.

And red velvet cookies, of course.Oh, and don’t forget about the red velvet cheesecake brownies, which are really delicious!

Are you tired of the dinner routine?

Are you stuck in a rut or searching for some interesting new dishes to try?Every day, our Facebook Group continues to expand!If you haven’t already, we welcome you to come check it out and get involved in the festivities.You may ask for recipe ideas, discuss cooking skills, or receive assistance in determining the best new pan set for your needs and budget.

If you’ve already signed up, please ask a friend to join you!

How To Make A Cheesecake Factory Red Velvet Cheesecake? – Food & Drink

The Cheesecake Factory’s Red Velvet Cake Cheesecake will blow your mind. It’s very delicious. For those who wish to send a special treat to the cheesecake fans in their lives, we can create a custom cheesecake just for you on any occasion, including Valentine’s Day and any other time they are in the mood for it.

How Much Does A Red Velvet Cheesecake From Cheesecake Factory Cost?

Is there a pricing for the Red Velvet Cheesecake Cake at the Cheesecake Factory? A slice of cheesecake at the Cheesecake Factory will set you back between $6 and $8. From $9.50 to $9.50.

Do Cheesecake Factory Make Their Own Cheesecake?

All Cheesecake Factory cheesecakes are sent directly to each store, rather than being sold in separate locations. In fact, our website has gone so far as to establish a table of specs that details exactly what should be served with each piece of food.

What Is Red Velvet Flavor?

Chocolate and pastry combine to create a cake flavor that is akin to chocolate. With the addition of the cream cheese icing, you get the impression that your taste is becoming more acute. The smooth, soft, supple, and light flavor and texture are the most important aspects of the dish.

Does Sam’S Club Have Red Velvet Cheesecake?

A 9-inch Ultimate Red Velvet Cheesecake from The Cheesecake Factory is available for purchase at Sam’s Club.

How Many Calories Are In A Red Velvet Cheesecake From Cheesecake Factory?

One slice of Cheesecake Factory Ultimate Red Velvet Cheesecake (served at 237 g) has 125 calories and 237 g of carbohydrates.

What Is The Best Cheesecake At Cheesecake Factory?

A delicious cherry Ghirardelli chocolate cheesecake with a rich, chocolaty taste
It’s a delectable raspberry pie with a white chocolate ganache on top
The Oreo Dream series’ Extreme Cheesecake
the Extreme Cheesecake from the Oreo Dream series
With this Cheesecake, the perfect treat to unwind with, you can relax.
With marshmallows and marshmallow sugar on hand, get ready to enjoy S’mores galore.
It’s a cinnamon swirl cheesecake that’s perfect for the winter.
The following is the type of cake: Chocolate cake with a crunch, topped with a creamy Chocolate Hazelnut icing

How Much Does A Cheesecake Cost From Cheesecake Factory?


Food	Price
Cheesecakes
Original	$6.95 to $7.95
Fresh Strawberry	$6.95 to $7.95
Chocolate Hazelnut Crunch Cheesecake	$6.95 to $7.95

Can You Buy A Whole Cheesecake From Cheesecake Factory?

Is there a cheesecake that is whole? You’re going to buy a whole cheesecake in every flavor, right? Yes! It is possible to select from three different flavors: Original, Ultimate, and Chocolate Raspberry Truffle. In addition, each unit is available in three different sizes for your convenience.

How Much Is A 10 Inch Cheesecake From Cheesecake Factory?


Item	Price
10 Inch Original	$48.76
10 Inch Fresh Strawberry	$60.64
10 Inch Toasted Marshmallow S’Mores Galore	$58.23

How Does Cheesecake Factory Make Cheesecakes?

Some of these cheesecakes are genuinely available at bakeries in Calabasas, California, as well as Rocky Mount, North Carolina, that specialize in making them. The crust of frozen cheesecakes is defrosted before being served to guests after they have been sent to restaurants.

What Is Cheesecake Factory Cheesecake Crust Made Of?

The cheesecake crust is made with approximately 1 cup graham cracker crumbs. 2 tbsp white granulated sugar, 1/2 cup finely chopped almonds, 1/2 cup finely chopped walnuts, and 1/4 cup walnuts (finely chopped).

How Do I Get A Free Cheesecake From Cheesecake Factory?

To receive a free slice, guests must include a slice of cheesecake or layer cake in their Qualifying Purchase. When they check out, they must use the promotion code ″FREESLICE.″

What Is Red Velvet Flavor Made Of?

The flavor of red velvet cake can be attributable to a number of variables. The main components in red velvet cake are buttermilk, vinegar, cocoa powder, and cream cheese frosting. When most recipes just utilize a tablespoon size to two teaspoons of cocoa powder, the flavor of red velvet cake is nonexistent.

Is Red Velvet Just Chocolate?

It’s red velvet cake, which is generally created with cream cheese icing atop a chocolate cake. Buttermilk, cornmeal, butter, chocolate, vinegar, and flour are commonly crushed up. Brown sugar, which is sometimes known as red sugar, is thought to be the source of the cake’s name.

How To Make Cheesecake Factory Red Velvet Cheesecake? – Food & Drink

You’ll adore this Cheesecake Factory Cheesecake, which has a golden color and a rich red velvet cover that adds to its unique flavor. On Valentine’s Day or whenever other people respect them, you can even treat your cheesecake fans at home.

How Much Does A Red Velvet Cheesecake From Cheesecake Factory Cost?

At the Cheesecake Factory, a Red Velvet Cheesecake Cake costs around $35. A slice of cheesecake from The Cheesecake Factory starts at $6. From $95 to $95.

What Flavor Is Red Velvet?

It has a small tartness to it and a very subtle cocoa flavor. The tastier flavor is cream cheese frosting, as most people know. The texture of this meal is even more crucial than the taste; ours has a smooth, soft, supple, and light mouthfeel.

How Many Calories Are In A Red Velvet Cheesecake From Cheesecake Factory?

1250 calories per 8-ounce slice of Cheesecake Factory Ultimate Red Velvet Cheesecake (237 g).

Do Cheesecake Factory Make Their Own Cheesecake?

Cheesecake Factory makes cheesecake at a variety of restaurants, but because each one is made uniquely, they are sent to each location. There’s even a menu dedicated to which plate each slice should be placed on on the website.

What Is The Best Cheesecake At Cheesecake Factory?

Ghirardelli Chocolate Cheesecake is sweet and very cherry.
It’s time to make a white chocolate raspberry truffle
Oreo Dream Extreme Cheesecake in a creamy and delectable version.
Celebration Cheesecake is a delectable dessert.
We have a plethora of marshmallows. and a delectable toast
Cinnamon swirl cake with Cinnabon cinnamon.
Chocolate Hazelnut Crunch Cheesecake is the type of cheesecake. Color and consistency are subject to change.

How Much Does A Cheesecake Cost From Cheesecake Factory?


Food	Price
Cheesecakes
Original	$6.95 to $7.95
Fresh Strawberry	$6.95 to $7.95
Chocolate Hazelnut Crunch Cheesecake	$6.95 to $7.95

Can You Buy A Whole Cheesecake From Cheesecake Factory?

Is it possible to get all of the different cheesecake flavors? Yes! You can choose from an Original, an Ultimate Red Velvet Truffle, or a Chocolate Raspberry Truffle. There are two other sizes to chose from as well.

How Much Is A 10 Inch Cheesecake From Cheesecake Factory?


Item	Price
10 Inch Original	$48.76
10 Inch Fresh Strawberry	$60.64
10 Inch Toasted Marshmallow S’Mores Galore	$58.23

What Flavor Goes With Red Velvet Cake?

Chocolate treats are popular, as are exquisite sweets like red velvet cake. Spices like cinnamon, clove, ginger, and nutmeg will be thrown in for good measure to spice up the traditional. The flavors complement the chocolate beautifully, in addition to producing a rich, substantial taste that has already shown to be a great dessert.

What Makes Red Velvet Taste Different?

Red Velvet Cake with buttermilk and vinegar, cream cheese frosting, and the taste of red velvet cake as depicted in it. In what amounts to a cake with flavor, cake delivers both balance and acidity. Cocoa powder has also been added to the recipe to give it a subtle chocolate flavor.

Did Little Mix Write Red Flavor?

According to a Tone Glow interview, they revealed it was initially for Little Mix’s song ″Dance With Nobody.″

How Many Calories Are In A Whole Cheesecake From Cheesecake Factory?

An Original Cheesecake from The Cheesecake Factory has 820 calories.

How Many Carbs Are In A Slice Of Red Velvet Cheesecake From Cheesecake Factory?


Serving Size	?
Total Carbohydrates	125g	42%
Dietary Fiber	1g	4%
Sugars	104g
Protein	14g	28%

Which Cheesecake Factory Cheesecake Has The Most Calories?

The Cheesecake Factory’s Oreo Dream Extreme Cheesecake has ″more than 1,600 calories,″ according to Graham.

Top 7 cheesecakes at The Cheesecake Factory

If you’ve ever visited The Cheesecake Factory, you’re well aware of their extensive menu; it’s so extensive that you could visit for a month and get something different each time.Seasonal menu items appear and disappear, old favorites return, and new favorites are introduced to the menu — the list continues on and on!Because there are so many cheesecakes to choose from, we’ll do our best to narrow it down to the top seven (hopefully without too much difficulty)!

At The Cheesecake Factory, there are so many choices! Here are the top seven cheesecakes that you should try!

7. Chocolate Hazelnut Crunch Cheesecake

Chocolate cheesecake is the most common type of cheesecake.Hazelnut Hazelnut Crunch, Nutella, and Whipped Cream are some of the toppings available.According to the website, there’s also a swirl of basic cheesecake (which, let’s be honest, there’s nothing wrong with!).Inside the cheesecake, there appear to be small swirls of some sort of chocolate spread as well (perhaps Nutella).

My favorite part is the wonderfully swirled Nutella on top!This is for you if you like Nutella!

6. Cinnabon Cinnamon Swirl Cheesecake

Cinnabon Cinnamon and Vanilla Crunch Cake is a type of cheesecake (Layered) Cream Cheese Frosting, Caramel, and Whipped Cream are some of the toppings.I think to myself every time I see a photo of this one that it nearly seems too good to eat (I mean, they all do, but the caramelly swirls on this one really do it for me/everyone).This cheesecake is similar to a Cinnamon Roll Cheesecake.The cream cheese frosting combined with the cheesecake flavor may appear to be overly rich, but trust me when I say that whether you make it last for a few days or eat it all at once, it’s still great!

5. Toasted Marshmallow S’mores Galore

Hershey’s Cheesecake is a type of cheesecake (Chocolate) Chocolate Ganache, Toasted Housemade Marshmallow, Honey Maid Graham Crackers, and Whipped Cream are among the toppings.This particular cheesecake is quite likely the most attractive on the entire menu.It appears to be one of those show-off desserts that are brought to your table but can’t be eaten, if you know what I mean.While I’m not a huge lover of chocolate cake (it needs to be done just right), this one has just the proper amount of richness, which is perfectly balanced off by the creamy marshmallow and somewhat sweet yet salty grahams, making for the most ideal bite(s)!

4. Celebration Cheesecake

Vanilla Cake, Cheesecake, Strawberry, Chocolate, and Vanilla Mousse are all types of cheesecake (Layered) Cream Cheese Frosting, Rainbow Sprinkles, and Whipped Cream are some of the toppings.This will undoubtedly be your personal favorite cheesecake on the menu if you’re not a large lover of a good and rich cheesecake but are a huge fan of birthday cake in general.I like it because, even though I’m obsessed with cheesecake (don’t judge, I adore all sorts), it’s still the right balance that’s worth sharing or ordering for your friends’ or family members’ next birthday (or other) celebrations at The Cheesecake Factory!This is unique in that you may order this exact (and entire) cheesecake with/through Harry and David (related companies)!

3. Oreo Dream Extreme Cheesecake

Cheesecakes include Oreo Chocolate Mousse, Fudge Cake, and Creamy Plain with Oreos Baked Inside (Layered) Whipped Cream with Crushed Oreo Pieces, Milk Chocolate Icing, Oreo Cookie(s), and Milk Chocolate Icing This is (in my opinion) one of the most decadent cheesecakes I’ve ever tasted at The Cheesecake Factory.There’s a lot going on in this one, and I mean a lot.In one wonderful dish, you’ll find very rich chocolate, pleasant and sweet Oreo cookies, and creamy and tangy cheesecake.Do you have a Cookies n’ Cream aficionado in your family or circle of friends?

To show your love and respect for them all, send them a slice (or a whole cheesecake, who cares) of cheesecake!

2. White Chocolate Raspberry Truffle

Inside: Creamy Plain Cheesecake with White Chocolate and Raspberry Swirls Fresh White Chocolate Shavings with Whipped Cream as toppings (Super Simple) To me, this is a classic flavor combo!While we’re on the subject of this taste combination, if you’re a coffee drinker, stop by your nearest Starbucks and order a White Chocolate Raspberry Mocha!Now, let’s get back to the cheesecake(s)….The White Chocolate Swirls paired with the Tart Raspberry Swirls are a winning combo.

Fruit and chocolate are such a fantastic combination that you must try this cheesecake for yourself to believe us (so go ahead and do that).This is unique in that you may order this exact (and entire) cheesecake with/through Harry and David (related companies)!

1. Very Cherry Ghirardelli Chocolate Cheesecake

Cherry, Fresh Cherries, Ghirardelli Chocolates, and Fudge Cake are all types of cheesecake (Layered) Fudge, whipped cream with mini chocolate chips as a topping on top of Now, in this shot from The Cheesecake Factory’s website, there are these lovely little colorful balls on the back of each slice