29 Cheesecake Factory Items You Can Only Find At Specific Locations

One thing that makes The Cheesecake Factory so impressive — other than the stunningly large portion sizes — is that nearly every restaurant in the chain serves an identical menu, which has around 250 items on it. Duplicating and cooking a menu of that size from scratch in hundreds of locations requires creating very specific recipes and systems to keep the entire operation running consistently and smoothly in every location.

But for serious fans, finding that special off-menu item or exclusive dish to set their meal apart from the already massive menu is one of the things that keeps dining at The Cheesecake Factory exciting. For those who love everything about the restaurant chain but want a bite of something that you can only find in very special locations, The Cheesecake Factory has given us an exclusive list of specialty dishes and beverages that can only be found in a handful of locations, scattered across North America (and the Pacific!).

You'll find unique menu items in two restaurants in Oahu, Hawaii. Both Honolulu (which is the largest location of The Cheesecake Factory in the U.S.) and Kapolei have special offerings. The locations in Albuquerque, New Mexico, Toronto, Canada, and San Juan, Puerto Rico, also offer specialty food and drinks that can't be found in any of the other restaurants. Here's an exclusive look at all of the location-specific dishes from The Cheesecake Factory.

The Cheesecake Factory in Honolulu is less than a block away from Waikiki Beach, one of the most popular tourist areas of Oahu, Hawaii. So it's not entirely surprising that the menu would have several additional cocktails, all with a tropical vibe to welcome beachgoers to the island. The Paradise in a Pineapple is a cocktail of choice. Two types of rum are mixed with a blend of juices, then served in a hollowed-out pineapple. The presentation is playful, with the option to share it (if you want to, of course). This cocktail can only be found in the Honolulu location. 

The remaining four cocktails can be found in both Hawaiian restaurants. There is the Big Island Iced Tea, a play on Long Island Iced Tea, with the addition of passion fruit and pineapple. Next up is a Blue Hawaiian cocktail, which you may recognize since it's a common drink outside of The Cheesecake Factory bar. Here, it's made with coconut rum (instead of rum and cream of coconut), blue curaçao, pineapple, and a fresh sour mix. 

The last two cocktails are tasty reminders that you're enjoying your drink on the surface of a dormant volcano in the middle of the Pacific. The Lava Flow bubbles with Mt. Gay and Malibu rums swirled with several juices and coconut, fresh bananas, and strawberries, while a Mango Eruption also features two types of rum, banana liqueur, tropical juices, mango, and coconut.

Kalua pork is one of the most popular meals served in Hawaii, often included in a plate lunch from many of the local eateries. So, it's an absolute must-have for pork lovers who want an authentic taste of the islands when dining in Hawaii. Traditionally, kalua pork is made by salting a whole pig, then slow-roasting it underground, where it takes on a noticeable smoky flavor but maintains its juiciness in the cooking process. There are plenty of places you can sample kalua pork, including at most of the luaus hosted on the island, but The Cheesecake Factory doesn't miss an opportunity to serve it as well.

The kalua pork makes its first appearance on the Hawaiian menus as an optional protein addition when ordering the quesadilla appetizer, along with the additional chicken option that's typically offered on The Cheesecake Factory menu in all locations. The quesadilla is cooked with melted cheese, green onions, and chiles, and served with guacamole, sour cream, and salsa. If a quesadilla isn't what you're in the mood for, but you don't want to miss out on the kalua pork, rest assured that it makes an appearance on a few other dishes at The Cheesecake Factory's Hawaiian eateries. You could also politely ask if it would be possible to add (or substitute) the kalua pork to another dish if you see a flavorful opportunity.

The Cheesecake Factory menu typically offers seven flatbread pizza options, each enough to serve a few people as an appetizer or one person as an entree. You'll find the greatest hits, like cheese, pepperoni, everything, and margherita. But it's also got a few more creative choices, like the Bee Sting flatbread pizza, which includes three kinds of meat, two kinds of cheese, and a sweet drizzle of honey. There's also the Cacio e Pepe flatbread pizza, essentially a white pizza topped with fresh black pepper.

The Hawaii menus offer the same flatbread pizzas that other locations do, with the addition of two location-specific options. The first is — you guessed it — a Hawaiian flatbread pizza made with Canadian bacon and ham, fresh pineapple, and red onions on top of a classic red pizza sauce and mozzarella cheese. The truly unique offering is the Kalua Pig flatbread, which has the same kalua pork featured in the quesadilla appetizer alongside red onion, red bell peppers, pineapple, and mozzarella cheese. Unlike the Hawaiian flatbread pizza, this one isn't made with a traditional tomato-based red sauce, and it's unlikely that you'll be able to find something like it anywhere else.

Ahi tuna appears on The Cheesecake Factory menu in almost every restaurant, in the form of the Spicy Tuna appetizer and the popular Ahi Poke Nachos. But since fresh fish options are more popular in the Hawaii locations, there are three more ahi tuna options that you'll only find at these restaurants.

The first is the Ahi Poke, not to be confused with the popular Ahi Poke Nachos. The Hawaii-specific stand-alone dish includes sushi-grade raw ahi tuna, fresh ginger, green onion, soy sauce, chili-garlic, and sesame, which all come layered between crispy wontons that provide a satisfying, crunchy play off the texture of the fish and fresh seasonings. 

There's also the Island Style Ahi Poke Bowl, which has all of the same ingredients as the Ahi Poke but served over rice or a salad and includes avocado, edamame, shiitake mushrooms, cucumber, and sriracha aioli. The poke bowl isn't an appetizer, though. Instead, you'll find it in the "Specialities" section of the menu, served with rice or kale salad. Finally, there's the Spicy Ahi Tempura Roll, which has the same sushi-grade raw ahi served with a spicy soy sauce-ginger-garlic combo, wrapped in nori, dipped in tempura batter, and flash-fried for a crispy outer layer.

There are already nine very large and appealing salads on The Cheesecake Factory menu, but two more salads were added to the menus in Hawaii that play to the locations' strengths. After all, it's summertime year-round on Waikiki, so who's complaining about having more fresh and light options?

Kalua pork may get all of the attention during the cooking portion of a luau but don't sleep on the chicken that's made alongside it. For those interested in a similar experience, The Cheesecake Factory restaurants in Hawaii offer the Luau Salad, which is made with grilled chicken and a bundle of Hawaiian-inspired mix-ins, including pineapple, cucumbers, red and yellow peppers, green beans, carrots, onions, and crispy wontons. It's also got macadamia nuts, peanuts, and sesame seeds for a tropical, nutty finish. Eager to feature even more ahi tuna, the popular sushi-grade raw fish is placed on the Seared Tuna Takaki Salad, which is presented with a more modest palette of ingredients, including avocado, wasabi pesto, and tomato, over mixed greens and a shallot vinaigrette.

Since The Cheesecake Factory in Hawaii is located in the middle of the ocean, it's a bit closer to the source of fresh fish than any other restaurant location, if you catch our drift. Accordingly, the menus reflect that with additional fish offerings. The "Fish & Seafood" portion of the menu includes two entree dishes you won't find in other restaurants. These dishes are essentially "catch of the day"-style menu items, offering an authentic bite of what the islands offer. 

The first is the Macadamia-Crusted Fresh Hawaiian Fish (Hawaii is known for its macadamia nuts since it produces much of the world's supply), served with fresh vegetables, steamed rice, and a sauce of ginger and line. A Sesame-Crusted Fresh Hawaiian Fish with a slightly more Asian-inspired composition is also on the menu. It comes with pan-fried noodles and stir-fried vegetables. It's dressed with a more temperate version of spicy Hunan sauce. The "Hawaiian Fish" options have included mahi, swordfish, and opah in the past. Both fish entrees are listed as "market priced," and the actual fish offered changes based on what's available.

You may be familiar with chicken katsu as a popular Japanese comfort food dish. Made with a thinner chicken cutlet that's been breaded with panko and pan-fried, the dish is usually served with a tonkatsu sauce over rice. The Cheesecake Factory sticks to the original preparation of this dish for the most part, with one exception. Instead of a traditional tonkatsu sauce (that can be made with a variety of condiments), this dish is served with a simpler spicy miso sauce.

Aside from the spicy miso sauce, you aren't getting anything especially different with this dish. Chicken katsu dishes can be widely found, and the protein isn't entirely different than The Cheesecake Factory's other breaded chicken dishes, like the Crispy Chicken Costoletta and Chicken Bellagio — aside from the sides and sauce pairings. But if you're a long way from home and at either location of The Cheesecake Factory in Honolulu or Kapolei, its Chicken Katsu plate should be familiar and satisfying.

The kalua pork makes one more appearance on the menus at The Cheesecake Factory's Honolulu and Kapolei. It comes in the form of the B.B.Q. Kalua Pork Sandwich, which includes a brioche bun bursting with that juicy, shredded, island-style pork (and The Cheesecake Factory's own BBQ sauce). It's served with sandwich fixings plus a side salad or french fries, which are all really secondary to the pulled pork here.

The fresh catch Hawaiian fish also makes one more appearance in sandwich form, grilled and served on a bun with coleslaw and tartar sauce. The type of fish varies, and the sandwich price is set at the current market price. Even though they're both more sandwiches than burgers, you can find either of them in the "Glamburgers" section of the Hawaiian menus (presumably because they're both served on burger buns). Although you have those included side items for either, you can upgrade to sweet potato fries for an additional charge.

If you've never tried a plate of loco moco before, this might be a great place to experience it for the first time. Created sometime after World War II, this classic Hawaiian dish begins with a ground beef burger patty sitting on top of a bed of rice. A sunny-side-up fried egg is placed on top of the burger patty, and there's usually some kind of gravy involved. The Cheesecake Factory sticks to the essentials of this dish, serving its Loco Moco with its shiitake mushroom gravy for a special touch that's not too much of a departure from tradition.

Is it breakfast? Is it lunch? Can you order it for dinner? The short answer is yes. Loco moco can be eaten for any meal of the day, so don't feel bad about ordering whenever you're hungry for it. With that said, you'll find it in the "Eggs & Omelettes" section of The Cheesecake Factory's Hawaiian menus, along with egg-based breakfast dishes that are served all day, every day.

The last bite you'll get, exclusively from the Honolulu location of The Cheesecake Factory, is the Fresh Pineapple Cheesecake. There's no lack of pineapple in Hawaii, as you might imagine. After all, Oahu is where the Dole Fruit company first began growing miles upon miles of pineapple fields.

The Fresh Pineapple Cheesecake slice is a straightforward offering. It consists of the restaurant's "Original" cheesecake, which is a traditional cheesecake with a graham cracker crust, topped with a thin sour cream topping. Fresh crushed Hawaiian pineapple is then spooned over the cheesecake for a simple but satisfying and very Cheesecake Factory finish, along with fresh whipped cream.

If you're in the mood for even more pineapple, you might want to consider getting a slice of the Pineapple Upside-Down cheesecake as well. It's available at all of The Cheesecake Factory locations, but if you ask very nicely, the bakery might spoon a helping of fresh pineapple over it for you, making it a tropical dream.

Next, we're hopping over to Albuquerque, New Mexico, where a special burger from The Cheesecake Factory is tucked into the menu. It's a nod to New Mexico's famous hatch chile, a green (and sometimes red) chile that packs a little heat and a touch of sweetness that you won't find as much in other hot peppers, like jalapeños.

The Green Chile Burger includes spicy green chiles, onions, and melted cheese covering the burger. It's then topped with crispy tortilla strips, salsa, and chipotle mayo for a little more smoke and spice. The burger is served with your choice of french fries or a salad.

It's rare that you'll see a dish with such a location-specific menu item in the continental U.S. — in fact, it's the only one. But given how much of an impact the hatch chile has on local and regional cuisine in the Southwest, it's a welcome addition that's absolutely worth trying when you make your way through Albuquerque.

Hawaii isn't the only tropical locale where you'll find exclusive beverages on The Cheesecake Factory menu. Two cocktails were developed specifically for the menu in San Juan, Puerto Rico: the Mango Crush and the Cucumber Martini.

The Mango Crush is a fascinating cocktail made with mango, Hendrick's gin, elderflower, and lime and served over crushed ice. The Cucumber Martini is also made with elderflower, but instead of gin, it has Tito's vodka and is finished with a splash of lemon and fresh cucumber. Both exclusive cocktails sound exceptionally refreshing after a day at the beach.

For those interested in non-alcoholic drink options, the San Juan Cheesecake Factory also has a few soft beverages that aren't on menus elsewhere. Strangely enough, this is the only location of The Cheesecake Factory where you'll find an orange Fanta. There is also a small selection of coffee beverages only available at the San Juan location, including a café con leche and a café cortadito, both made with espresso.

The Cheesecake Factory in San Juan, Puerto Rico, is also where you'll find the Thai Glazed Salmon still on the menu. The salmon is cooked in a Thai coconut cashew sauce and served over white rice with fresh vegetables. From what we can tell, the Thai Glazed Salmon was actually on the menu at Cheesecake Factory restaurants in the continental U.S. in the early and mid-2010s but has since come off the menu (perhaps overshadowed by the wildly popular Miso Salmon, inspired by the miso glazed cod from Nobu). 

Thai Glazed Salmon has also made the rounds on menus at other international Cheesecake Factory locations, despite not being around back home in the U.S. But it remains a kept offering on the menu in San Juan. So if it was one of your favorites, perhaps it's time to plan your next trip to Puerto Rico for another taste.

Finally, our list of exclusive menu items at The Cheesecake Factory takes us to Toronto, where you'll once again find two exclusive cocktails on the menu. The first location of The Cheesecake Factory to be based in Canada opened in Toronto in November of 2017. It serves a Blood Orange Aperol Spritz and a special Red Raspberry Cocktail.

It was probably around 2017 when our infatuation with the Aperol Spritz was ignited, so it makes sense that it would have been added to a cocktail menu around that time. This one is made with sparkling prosecco, elderflower, blood orange juice, and Aperol (naturally). The Red Raspberry cocktail is also a spritz-style drink and has a base of raspberry-infused Tito's vodka mixed with fresh lemon sour and prosecco. While these drinks aren't currently available on menus in the U.S., they both sound like exciting drinks to try and make at home until we can make it to Toronto to taste the real thing.