We’ve all heard the joke that The Cheesecake Factory’s menu reads like a book—and honestly, it’s not far off. With more than 250 dishes (including over 30 kinds of cheesecake alone), the sheer size of the menu is part of the appeal.
I have been going to The Cheesecake Factory for as long as I can remember, which means I’ve seen the menu through plenty of iterations. I’ve tried upwards of 19 different cheesecakes over the years and have a handful of go-to orders, including the Spicy Cashew Chicken and the 30th Anniversary Chocolate Cake Cheesecake (now off the menu, but forever in my heart). Every visit comes with a decision: stick with the usual or branch out and try something new.
With the chain’s latest menu update, I decided to do the latter, sampling all 18 new dishes. The Cheesecake Factory refreshes its offerings twice a year, trimming less popular items to make room for new additions. This round leans into bowls, starters, and drinks. Here’s what stood out from my taste test—all of which are available to order on menus now.
Southern Peach Lemonade
While most people come to The Cheesecake Factory for the food and dessert, the drinks are worth paying attention to. The Southern Peach Lemonade is one of the most recent additions.
Made with Basil Hayden, Giffard Peach Liqueur, and hand-squeezed lemon juice, it’s light, sweet, not overly boozy, and dangerously easy to sip—I could’ve gone back for another (or two). It’s served with a slice of lemon and a few sprigs of basil for a fresh, aromatic garnish.
Bruléed French Toast
“New” is a relative term for this brunch staple. While the Bruléed French Toast isn’t new to the menu, the bread has been upgraded from French bread to fluffy brioche. When cooked in its eggy batter, the slices turn rich and custardy—almost like a breakfast pudding.
It’s topped with powdered sugar and served with maple butter syrup, which alone is reason enough to order it. The maple butter syrup tastes like a combo of melted butter and rich maple syrup (so yes, it’s good). The dish comes sliced into four pieces and is filling enough to guarantee leftovers. It’s exclusive to The Cheesecake Factory’s brunch menu, only available on Saturdays and Sundays until 2 p.m.
Asian Chicken Nachos
My favorite dish of the night was the brand-new Asian Chicken Nachos. I’m typically a nacho purist—think tortilla chips piled exclusively with beans, cheese, lettuce, pico de gallo, guacamole, and sour cream—so I wasn’t sure what to expect. But this version won me over.
Made with crispy wonton chips, melted cheese, Thai peanut sauce, green onions, sesame, and wasabi cream, it leans sweet, savory, and slightly spicy. The peanut sauce takes center stage, while the wasabi cream adds a gentle, noticeable heat without overpowering the dish. As someone who usually defaults to the Fried Macaroni and Cheese Balls, I probably wouldn’t have ordered this appetizer—but now, I’d absolutely get it again.
Additional new menu items
While the Southern Peach Lemonade, Bruléed French Toast, and Asian Chicken Nachos were my personal favorites, a few of the other newcomers may catch your eye. Here’s the rest of the lineup.
Appetizers:
- Spicy Jambalaya Arancini: Spicy Creole rice fried crisp with andouille sausage, peppers, and onions.
- Pickle Fries: Hand-breaded and fried crisp. Served with spicy ranch.
- BBQ Pork Belly Buns: Tender pork served on warm, soft rolls with coleslaw, crispy onions, and pickles.
Bowls:
Baja Bowls: Rice, beans, roasted corn salsa, guacamole, sour cream, and crispy tortilla chips, with an optional protein:
- Chipotle Honey Shrimp
- Grilled Chicken
- Pork Carnitas
- Asian Tenderloin: Tender pieces of steak with snow peas, broccoli, peppers, onion, and sesame. Served over garlic noodles.
Ahi Tuna Poke: Sushi-grade ahi tuna with soy, sesame, and garlic with edamame, avocado, cucumber, carrot, onion, and ginger. Served over:
- White Rice
- Mixed Greens
Mains:
- Veggie Burger: Housemade veggie “burger,” made with brown rice, farro, mushrooms, and black beans. Topped with avocado, lettuce, tomato, onion, pickles, and vegan cheese. Served with special sauce on a toasted brioche bun.
- Skinnylicious Veggie Burger: Housemade veggie “burger” with avocado, lettuce, tomato, pickles, and onions. Served on a toasted bun with a green salad.
- Little Gem Lettuce Salad: Topped with roasted apples, blue cheese, candied pecans, and vinaigrette.
Drinks:
- Spanish Old Fashioned: Licor 43 and Basil Hayden with Borghetti and cold brew coffee.
- Fresh Cucumber Martini: Ketel One Vodka, Hendrick’s, and elderflower liqueur with freshly muddled cucumbers.
Matcha Latte: Matcha powder, vanilla, and steamed milk.
- Hot
- Iced
