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Celebrate National Cheesecake Day

July 30 is National Cheesecake Day.  So, we thought we’d let you know about what The Cheesecake Factory is doing to honor this day.  We’re also going to feature a cheesecake recipe so you can celebrate at home or in the office.

The Cheesecake Factory will be celebrating this day by offering any slice of cheesecake for half price to dine-in guests.  The restaurant chain is also debuting a new cheesecake flavor on this day, Toasted Marshmallow S’mores Galore.  This new flavor was inspired by the s’mores bonfire treats, which are made with toasted marshmallows, creamy melted chocolate, and graham crackers.

The Toasted Marshmallow S’mores Galore features Hershey’s chocolate and is topped with rich chocolate ganache, a large Honey Maid graham cracker square, whipped cream, and housemaid marshmallow that’s toasted to order.

David Overton, founder of The Cheesecake Factory said, “This is our sixth year celebrating National Cheesecake Day and we know that our guests look forward to it all year long.  Our Toasted Marshmallow S’mores Galore is an exceptionally creative and delicious cheesecake, and we look forward to introducing it on July 30 to celebrate National Cheesecake Day.”

Here’s a fun and simple cheesecake recipe.

Banana Cream Cheesecake – preparation time is 25 minutes plus the time it takes to chill.

Ingredients for the crust

  • 1 & ¾ cups of graham cracker crumbs
  • ¼ cup of sugar
  • ½ cup melted butter

Ingredients for the filling

  • 1 – 8 ounce package of soft cream cheese
  • ½ cup of sugar
  • 1 – 8 ounce carton of frozen whipped topping, thawed and divided
  • 3 to 4 medium firm bananas, sliced
  • 1 & ¾ cups of cold milk
  • 1 – 3.4 ounce package of instant banana cream pudding mix


Combine the cracker crumbs and sugar in a small bowl and then stir in the butter.  Set ½ cup aside for the topping.  Press the remaining crumb mixture to the bottom and up the sides of the greased 9 inch baking pan.  Bake the crust at 350° for 5 to 7 minutes.  Let the crust cool on wire rack.

Beat the cream cheese and sugar until smooth.  Fold in 2 cups of whipped topping.  Place half of the banana slices on the crust and then top with half of the cream cheese mixture.  Repeat the layers.

In a separate bowl whisk the milk and pudding mix for two minutes.  Let it stand for two minutes or until it sets.  Fold in the remaining whipped topping.  Cover the cheesecake with this mixture.  Sprinkle the crumb mixture on top and refrigerate for 1 to 2 hours or until it sets.

For a healthier option substitute Splenda or Stevia for the sugar, and coconut oil for the butter.


We’d like to hear from you:  Tell us what your favorite cheesecake flavor is.


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