Entree at The Cheesecake Factory

About the Entree section at The Cheesecake Factory

The Entree section at The Cheesecake Factory currently spans 6 items in our database, with calorie counts ranging from 590 to 2480 per serving. The category averages out to 1485 calories and 2,440mg of sodium per dish — useful baselines when you're trying to anchor a single item against the chain's general portioning approach for this part of the menu.

Average protein delivery for the Entree section is 87g per serving. That is a protein-forward part of the menu and a sensible starting point if hitting daily protein targets is the goal of the meal.

The 600-calorie line we use for "lighter options" is not a clinical threshold — it's a practical one. A 600-calorie restaurant entrée fits comfortably inside a 2,000-calorie day even after a normal breakfast and lunch, which makes it a useful filter when you want a sit-down meal that won't rearrange the rest of your eating. Anything above that line is best treated as your single biggest meal of the day rather than as one of three.

How The Cheesecake Factory entree compares to other chains

Looking across the rest of the casual-dining segment we cover, here are the closest Entree matches at competing chains. The list is sorted lightest to heaviest, so the lower entries roughly tell you where to look if you want this kind of dish but lighter than what's on the The Cheesecake Factory menu.

Section-average across competitors

Restaurant	Items tracked	Avg cal	Avg sodium
The Cheesecake Factory (this chain)	6	1485	2,440mg
Bonefish Grill	8	470	976mg
Cracker Barrel	12	543	1,446mg
LongHorn Steakhouse	5	616	1,450mg
Bahama Breeze	5	622	1,356mg
Eddie V's Prime Seafood	8	639	1,230mg
Outback Steakhouse	5	658	1,656mg

Reading the calorie pills

The colored pills next to each item are a quick visual: green means under 500 calories — light by sit-down restaurant standards. amber sits between 500 and 900, the typical range for a normal restaurant entrée. red is anything above 900 calories, where the dish is large enough that splitting it or boxing half is usually the more sustainable choice.