Cheesecake Factory Copycat Celebration Cheesecake Recipes

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CHEESECAKE FACTORY COPYCAT CELEBRATION CHEESECAKE



Cheesecake Factory Copycat Celebration Cheesecake image

The Celebration Cheesecake is a star on The Cheesecake Factory's dessert menu. Now you can make this copycat version at home! Make this recipe over the course of two days. Dedicate the first day to making all the layers. The second day can be for assembly and frosting. The confetti cake formula in this recipe contains no eggs! It's not an error.

Provided by Heather Baird

Categories     Dessert

Time 3h25m

Number Of Ingredients 39

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
16 oz. cream cheese (at room temperature)
3 tablespoons instant vanilla pudding
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup water
1/2 cup vegetable oil
3/4 cup granulated sugar
4 teaspoons white vinegar
1/2 teaspoon vanilla extract
1/3 cup rainbow sprinkles (jimmies)
1 envelope powdered gelatin .25 oz.
2 tablespoons cold water
3 egg yolks
1/2 cup sugar
1/2 cup hot milk (microwave 40 seconds)
8 oz. white baker's chocolate (finely chopped)
1/3 cup fresh strawberry puree (seeds sieved out)
1/2 teaspoon strawberry extract of flavoring oil (such as Amoretti or LorAnn)
2 drops pink food color
1/3 cup semisweet chips (melted)
1 teaspoon vanilla extract
2-3 drops blue food color
1-2 drops purple food color
1 3/4 cups heavy whipping cream
1/2 cup unsalted butter (softened)
8 oz. cream cheese (at room temperature)
1 teaspoon vanilla extract
1/4 teaspoon salt
3 1/2 cups confectioners' sugar
1 cup vanilla cookie crumbs (such as Nilla)
3 tablespoons rainbow sprinkles (jimmies)
3 tablespoons rainbow confetti sprinkles

Steps:

  • Fill a 13x9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F.
  • Grease two 8" round cake pans with shortening, line the pans with parchment and then lightly grease the parchment.
  • Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix. Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy.
  • Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.
  • Preheat the oven to 350F. Coat an 8x3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan).
  • In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.
  • Add the wet ingredients to the dry ingredients with the mixer running on low speed. Blend until well combined. It's ok if a few small lumps remain. Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there's a small upward bow in the center, press it down with a clean tea towel with a flat hand - and be careful of the hot pan edge and escaping steam when you do so.
  • Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.
  • In a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped white chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua). Allow all 3 bowls to cool slightly.
  • In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.
  • Gently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife. Wash the pans and line them with plastic wrap that overhangs all sides of the pans.
  • Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer.
  • Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.
  • Combine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners' sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy.
  • In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies). Reserve confetti sprinkles for the top of the cake.
  • Using a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake.
  • Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.
  • Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.

COPYCAT CELEBRATION CHEESECAKE



Copycat Celebration Cheesecake image

My children were born on the same day five years apart, so I go all out for their celebration. This beauty, with its seven layers, is "sweet!" in more ways than one. The baking and prep is easy, but assembly does take some time, so set aside an afternoon. -Kristyne Mcdougle, Lorain, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 10

4 cups cold 2% milk, divided
3 packages (3.4 ounces each) instant white chocolate pudding mix
1 package white cake mix (regular size)
1-1/3 cups rainbow sprinkles, divided
1 package (1 ounce) freeze-dried strawberries
3 to 12 drops blue food coloring
1/4 cup baking cocoa
2 cartons (24.3 ounces each) Philadelphia ready-to-serve cheesecake filling
2 cans (16 ounces each) cream cheese frosting
2 tablespoons rainbow sequin sprinkles

Steps:

  • Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers., Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs., Using a long serrated knife, trim tops of cake layers to level; crumble trimmings. Transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack., Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir ground strawberries into 1 bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To third bowl, whisk in cocoa; refrigerate chocolate pudding., Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in remaining prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour., Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer 3 hours longer. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs., Remove rims from springform pans; discard plastic wrap. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and sides with cream cheese frosting. Gently press crumb mixture into frosting on sides of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.

Nutrition Facts : Calories 871 calories, Fat 43g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 929mg sodium, Carbohydrate 114g carbohydrate (90g sugars, Fiber 1g fiber), Protein 9g protein.

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