Your go-to Cheesecake Factory order just got a whole lot sweeter.
We owe The Cheesecake Factory for keeping us full during quarantine. Between the online cookbook, at-home dessert menu and all of the new goodies rolling our way—have you tried the Chocolate Caramelicious Cheesecake yet?!—The Cheesecake Factory is in a league of its own. Of course, The Cheesecake Factory doesn’t just make cheesecake…they make deals, too!
For one week only, you can grab a slice of your favorite cheesecake (and the rest of dinner) and get $10 off your order. Fill up on The Cheesecake Factory tonight with this deal.
This Is Too Sweet to Pass Up
In honor of National Dessert Month, on Friday, October 2, guests can indulge in their go-tos from The Cheesecake Factory and get $10 off on every order that exceeds $40. Get dinner for the whole family or just for one, complete with The Cheesecake Factory’s 30 cheesecake flavors, y’know—just in case you’re craving the all-new Pumpkin Pecan Cheesecake. This deal isn’t limited to any specific items, so you can shop the whole menu and still get cash in on this Cheesecake Factory deal.
If you’re planning on getting grub from The Cheesecake Factory tonight, make sure you put your order in via The Cheesecake Factory site or your DoorDash app. While this isn’t a dine-in deal (sorry, folks, only delivery or pickup), you can take advantage of all this goodness by entering the promo code CHEESECAKE10 at checkout. Move quickly, though—you’ve only got until Friday, October 9 before this deal disappears for good.
And just when we thought The Cheesecake Factory couldn’t get any sweeter…we’re putting our orders in ASAP.
Curb Your Craving with Our Cheesecake Factory-Inspired Recipes
You can’t go wrong with a slice of The Cheesecake Factory’s original cheesecake. A slice at the restaurant doesn’t come with glazed strawberries, but you can add some to your copycat recipe if you like!
Go to Recipe
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
Use your favorite dry, crisp white wine to make this copycat Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
This satisfying chicken piccata copycat recipe from The Cheesecake Factory has capers, mushrooms, a creamy lemon sauce and angel hair pasta to round out the meal. Serve it with a few lemon slices to make it really feel like you're dining at the restaurant.
Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
For an almost instant dessert, I spread homemade ganache and caramel sauce over premade cheesecake. It always makes busy holidays feel slightly less hectic. —Laura McDowell, Lake Villa, Illinois
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
Parmesan-crusted chicken and a creamy Cajun sauce makes The Cheesecake Factory Louisiana chicken pasta a standout dish on the restaurant's menu—and our copycat recipe is just like it!
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes,
a northern version. —Susan Mahaney, New Hartford, New York
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin
Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. —Judith LaBrozzi, Canton, Ohio
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
Basil oil, prosciutto, breaded chicken and arugula are just a few of the ingredients that make The Cheesecake Factory Chicken Bellagio so flavorful. Stacked high on your plate, this copycat recipe can make one large portion (just like The Cheesecake Factory), or be divided into multiple, smaller servings.
I said I’d take dessert to a holiday party so I tried this recipe. I’m sure you’ll agree it tastes as luscious as it looks! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Our daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.—Nancy Jo Leffler, DePauw, Indiana
"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Edamame (pronounced eh-duh-MAH-may) are young soybeans in their pods. In our Test Kitchen, we boiled and seasoned them with salt, ginger, garlic powder and red pepper flakes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Where can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe. —Jackie Burns, Silverdale, Washington
The sauce is the star of The Cheesecake Factory's Chicken Madeira. Going out of your way to find Madeira wine is key to making a true copycat recipe at home!
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
This cheesy pasta dish is comforting, hearty, delicious and—surprise!—meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. —Janet Elrod, Newnan, Georgia
I fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. —Trisha Kruse, Eagle, Idaho
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey
Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste of Home Test Kitchen
I often make these fries for my husband and myself, especially when our garden is full of zucchini. The cornmeal coating gives them a nice crunch. —Sarah Gottschalk, Richmond, Indiana
For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. —Aelita Kivirist, Glenview, Illinois
These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida
Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. —Rose Yoder, Middlebury, Indiana
Use your favorite dry, crisp white wine to make this copycat version of The Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.
Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. —Jill Anderson, Sleepy Eye, Minnesota
This is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. —Tina Repak Mirilovich, Johnstown, Pennsylvania
I love salmon, but my husband doesn't. So I combined flavors I knew he liked to create this grilled recipe, and now it's the only salmon he will eat. It's so easy and only requires a handful of ingredients. —Nicole Clayton, Prescott, Arizona
This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California
This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband enjoys this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. —Suzanne Codner, Starbuck, Minnesota
This recipe for slow-cooker chicken thighs always goes over big with my family. They turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin
Having a passion for writing her whole life, Laurie joined the Taste of Home team to bring together her two favorite things—creative writing and food. She spends most of her time playing with her dog, drafting up short stories and, of course, trying out new recipes.