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The Cheesecake Factory Is Adding These Classic American Menu Items

From chicken pot pie to a fun burger, these new dishes and drinks are the definition of timeless.

The restaurant chain where you order heaping plates of pasta and gargantuan slices of cheesecake just added an entirely new section to its famously stacked menu. For a modern twist on beloved dishes that never seem to go out of style, look no further than the Cheesecake Factory's new "Timeless Classics" menu.

Ranging in price from $6.50 to $15.95, the classic American offerings include 11 new dishes, plus three cocktails to wash them down. Here's the complete list of the appetizers and entrées you can find on this all-new section of the list: Bar-B-Que Salmon, Bruschetta, Chicken Pot Pie, Crispy Crab Wontons, Dijon Chicken, Grilled Shrimp & Bacon Club, Kale & Quinoa Salad, "Nashville Hot" Chicken Nuggets, Sheila's Blackened Chicken Pasta, Thai Chicken Pasta and the Tons of Fun Burger. (Speaking of ageless meals, have you read 15 Classic American Desserts That Deserve a Comeback?)

The new cocktails include the Bikini Martini, which combines Absolut Vodka and RumHaven Rum with pineapple juice; the Lemon Sunburst, which is a frozen lemonade spiked with Stoli Vodka; and the Ritz, which has Courvoisier, Cointreau, pomegranate, and prosecco. (Related: The 30 Classic Cocktails You've Got to Try at Least Once in Your Life)

Unlike the Cheesecake Factory's long lines, no wait is required. The new menu items are already available in all U.S. locations, except Hawaii. The question is, which cheesecake are you going to pair with one of the Timeless Classics? As of September, two seasonal flavors—pumpkin and pumpkin pecan—were added to the dessert menu. However, our choice would be the Low-Licious Cheesecake with fresh strawberries. It clocks in at 580 calories, which is about half of the calories found in most other slices. And that's not our only menu tip—here's What 10 Diet Experts Order at The Cheesecake Factory.

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Cheyenne Buckingham
Cheyenne Buckingham is the news editor of Eat This, Not That!, specializing in food and drink coverage, and breaking down the science behind the latest health studies and information. Read more