cheesecake factory

This Pasta Da Vinci is a tasty Cheesecake Factory Copycat Recipe that has penne pasta mixed with chicken is a creamy, dark red Madeira wine sauce. It's so easy to make and now you don't have to head to Cheesecake Factory and wait for a table!

Cheesecake Factory Copycat Pasta Da Vinci

penne pasta

butter (divided)

garlic

onion

lb shiitake mushrooms (quartered)

lb chicken breast (cubed)

flour

Madeira wine

heavy whipping cream

parsley

cheese

Add pasta to a stock pot and cook until desired tenderness. Drain and keep warm.

Add 2 tablespoons butter, garlic, onion and mushrooms to a large skillet. Heat over medium high until onions and mushrooms are tender. Remove from pan and set aside.

Add chicken and cook until no longer pink. Remove from pan and set aside.

Add 3 tablespoons butter and flour and mix over low heat to form a roux.

Add wine and whisk, bringing to a boil. Reduce heat to simmer for 6-8 minutes as wine reduces.

Add cream and heat until a low boil.

Over low heat add in the chicken and mushrooms and mix well until heated through.

Serve over pasta topped with chopped parsley and cheese.

Chocolate is good. Oreos are good. Cheesecakes are good. What if we put them all together in a Chocolate Oreo Mudslide Cheesecake Recipe? Answer - Yeah, It is GOOD.

Chocolate Oreo Mudslide Cheesecake Recipe

Oreo Cookie Crumbs

Butter (melted)

Almonds

Cream Cheese, softened

Sugar

extra large Eggs

Whipping Cream

Vanilla

Semisweet Chocolate Chips (melted)

Chocolate-Creme-Filled Oreo Cookies (each

Semisweet Chocolate Chips

Butter

Mix together cookie crumbs, butter and almonds until blended.

Press evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan.

Set aside.

For Chocolate Crust

In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more.

Turn 1/2 of filling into crust, spreading evenly.

Top with a single layer of cookie halves (using them all).

Carefully top with remaining filling, spreading evenly and smoothing top.

Bake in preheated 400°F. oven 20 minutes.

Without opening oven, reduce oven temperature to 300° F. and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center.

Cool to room temperature, then refrigerate until well chilled, 4 hours or longer. Run a sharp knife around edge of pan to loosen cake.

For Cheesecake Filling

Combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla.

Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer.

Spread evenly on top of cake and return to refrigerator until firm.

To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired.

For Topping

The Cheesecake Factory’s Key Lime Cheesecake is an all-time favorite. Now make it at home and have the WHOLE Pie -- and not just one slice. Our Secret Restaurant Recipe for their Key Lime Cheesecake tastes just like The Cheesecake Factory's.

Cheesecake Factory’s Key Lime Cheesecake Restaurant Recipe

Graham Cracker Crumbs

Cream Cheese (softened)

Eggs

Sour Cream

All-Purpose Flour

Lime

Vanilla Extract

Green Food Coloring (optional)

Whipped Cream (for topping)

Combine crumbs, sugar and butter in a bowl and mix well.

Press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 or 10-inch springform pan.

Bake at 350°F for 10 minutes or until golden.

Transfer the pan to a rack and cool.

Crust

While the crust is cooking, in a large bowl combine the cream cheese and sugar.

Mix at medium speed with an electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in sour cream, flour, lime juice, vanilla and green food coloring.

Pour mixture into cooled crust.

Bake the cheesecake in the 350°F oven for about 15 minutes. Reduce the oven to 250°F and bake for 50 - 55 minutes longer, or until center is barely set.

Remove the cheesecake and cool on a rack.

Once cooled, chill it, covered, overnight.

Using a knife loosen cake from rim of pan. Remove the cheesecake from the pan and transfer it to a cake stand.

Filling

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