The Cheesecake Factory to open a third bakery facility

The 37-acre site in southern Indiana will help support the brand’s key dessert business as it opens more restaurants.
Cheesecake's bakeries make more than 60 cheesecake varieties and other goodies. | Photo: Shutterstock

The Cheesecake Factory plans to open a third bakery facility, in Charlestown, Ind., where it will make cheesecakes and baked goods for its restaurants and other outlets.

The 37-acre site will be a key distribution hub for the chain as it continues to grow, said founder and CEO David Overton in a press release. Cheesecake today has 211 units and plans to open up to six more this year. It believes it can reach as many as 300 in the U.S., plus more internationally. 

Cheesecake’s bakeries produce the more than 60 cheesecake varieties and other items that fuel its large dessert business. In 2022, dessert accounted for 17% of its total sales, according to an investor presentation. 

The bakeries also sell cheesecake to retailers and foodservice partners such as Fazoli’s. 

By owning production, Cheesecake can better control food quality and the supply chain. It’s also more profitable than contracting with a third party. 

The bakery in southern Indiana will join existing facilities in Southern California and North Carolina. The next phase of the project will begin next year. 

The Cheesecake Factory, known for its massive menu and elaborate restaurants, began in 1972 as a single bakery in Los Angeles, where Overton’s parents sold cheesecakes to local restaurants. In 1978, Overton decided to open a proper restaurant to showcase his mother’s cakes.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Red Lobster gives private equity another black eye

The Bottom Line: The role a giant sale-leaseback had in the bankruptcy filing of the seafood chain has drawn more criticism of the investment firms' financial engineering. The criticism is well-earned.


Beverage chains are taking off as consumers shift their drink preferences

The Bottom Line: Some of the fastest-growing chains in the U.S. push drinks, even as sales at traditional concepts lag in growing delivery and takeout business. How can traditional restaurants get in on the action?


Brands need to think creatively as the industry heads into a value war

The Bottom Line: Giving customers meal options they can afford will be key to generating traffic this year. But make sure those offers can generate a profit.


More from our partners