Cheesecake Factory Twilight Zone

1/2oz Bacardi light rum
1/2oz Myers dark rum
1/2oz creme de cacao liqueur
1/4oz Bacardi 151 rum
1/4oz triple sec liqueur
1/4oz amaretto liqueur
2oz (1/4 c) mango juice
2oz (1/4 c) orange juice
2oz (1/4 c) pineapple juice

Garnish:
lime wedge
orange slice
maraschino cherry


Fill a 16oz glass with ice.

Add all ingredients in the order listed.

Drop in lime wedge, orange slice, and maraschino cherry. Serve with a straw.

Makes 1 drink.

Cheesecake Factory Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream


1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so
much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the
sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each
slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to
fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and
vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue
beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the
refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake
into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Cheesecake Factory Lemon Cheesecake

3 pkgs (8 oz each) cream cheese, softened
1 c sugar
3 eggs
2 tbsp fresh lemon juice
1 1/2 tsp lemon extract
1 1/2 c whipping cream
1 jar (11 1/4 oz) lemon curd
1 (9 1/2) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)

In bowl of electric mixer, beat together cream cheese and sugar until smooth and
creamy. Add eggs, one at a time, beating after each addition. Add lemon juice,
lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.

Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch
spring form pan).

Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese
filling. Carefully top with remaining cheese filling.

Drop teaspoonfuls of remaining lemon curd over surface of filling.

With a knife, swirl lemon curd slightly through cheese filling.

Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room
temperature. Refrigerate until serving time.

Just before serving whip remaining 1 cup cream until thick and pipe onto top of
cheesecake for garnish. Decorate with shaved white chocolate, if desired.

Crust:
Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons
melted butter.

Press into bottom and part way up sides of 9 1/2-inch spring form pan. Wrap
double thickness of foil around bottom and part way up sides of the outside of
pan to prevent any leakage.