Red Lobster Bananas Foster Cheesecake Clone Recipes

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BANANAS FOSTER CHEESECAKE



Bananas Foster Cheesecake image

If you like cheesecake and bananas, then you'll love this hybrid dessert recipe including pecans, caramel sauce, and dark rum.

Provided by Evil Mime

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 13h15m

Yield 10

Number Of Ingredients 22

¾ cup all-purpose flour
¾ cup finely chopped pecans
4 tablespoons unsalted butter
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas
1 cup sour cream
1 ½ tablespoons fresh lemon juice
1 tablespoon dark rum
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 pinch salt
1 (8 ounce) jar caramel sauce
2 tablespoons dark rum
1 (8 ounce) container whipped topping
2 tablespoons finely chopped pecans, or more to taste
2 bananas, thinly sliced
¼ cup lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  • Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
  • Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
  • Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
  • Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
  • Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
  • Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
  • Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
  • Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 78.5 g, Cholesterol 127.6 mg, Fat 33.7 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 16.9 g, Sodium 274.5 mg, Sugar 39.3 g

RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE



Red Lobster Bananas Foster Cheesecake Clone image

Make and share this Red Lobster Bananas Foster Cheesecake Clone recipe from Food.com.

Provided by Xexe383

Categories     Cheesecake

Time 1h26m

Yield 10 serving(s)

Number Of Ingredients 22

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons sugar
2 tablespoons golden brown sugar (packed)
1 1/2 teaspoons vanilla extract
2 lbs cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup regular sour cream or 1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt
1 cup regular sour cream or 1 cup low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17 ounce) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced

Steps:

  • Position rack in center of oven and preheat oven to 350 degrees F.
  • Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
  • Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
  • Mix well.
  • Press mixture onto bottom of prepared pan.
  • Using electric mixer, beat cream cheese in large bowl until smooth.
  • Gradually beat in sugar.
  • Beat in cornstarch.
  • Add eggs, one at a time, beating until just blended after each addition.
  • Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
  • Beat just until combined.
  • Transfer filling to crust-lined pan.
  • Place pan in large roasting pan.
  • Add enough hot water to roasting pan to come one inch up sides of springform pan.
  • Bake until center of cake is just set, about 1 hour 15 minutes.
  • Remove cake from oven.
  • Maintain oven temperature.
  • Meanwhile, prepare topping.
  • Mix together sour cream, sugar and vanilla in small bowl until well blended.
  • Spread topping over cheesecake.
  • Bake until topping is set, about 10 minutes.
  • Turn off oven.
  • Let cake stand in oven until cooled to room temperature, about 2 hours.
  • Refrigerate cake until well chilled.
  • Cover and refrigerate overnight.
  • Cutaround cake to loosen; remove pan sides.
  • Transfer cake to platter.
  • Warm caramel sauce in small saucepan over low heat, stirring often.
  • Mix in rum.
  • Drizzle some sauce decoratively over cake.
  • Arrange bananas atop cake.
  • Cut cake into wedges and serve with sauce.

BANANAS FOSTER CHEESECAKE RECIPE - (4.3/5)



Bananas Foster Cheesecake Recipe - (4.3/5) image

Provided by á-46109

Number Of Ingredients 15

For the filling:
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 eggs, at room temperature
2 yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest
1 1/2 teaspoons pure vanilla extract
Bananas Foster Topping:
4-5 bananas
4 Tablespoons butter
2/3 cup light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Crust: combine the graham crackers, sugar, and melted butter. Press into 9-inch springform pan onto bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.Change the oven temperature to 450 degrees F.To make the filling: beat the cream cheese and sugar in mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. On low, add the sour cream, zest, and vanilla. Mix well and pour onto your crust that has cooled.Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Remove it from the oven and let sit at room temp for 2 to 3 hours or until it is completely cooled. Wrap well and chill overnight.Remove the cake from the springform pan by running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Banana Foster Topping: Melt butter in a skillet on medium heat. Add sugar and whisk in until smooth. Slice bananas on a diagonal and add to skillet. Stir gently to coat. Pour onto cold cheesecake and serve up! Yum! Add some whipped cream, too, if desired.

BANANAS FOSTER BREAD



Bananas Foster Bread image

Make and share this Bananas Foster Bread recipe from Food.com.

Provided by shawnajean

Categories     Breads

Time 50m

Yield 4 loaves, 4 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 teaspoon baking soda
2 eggs
1 1/2 cups bananas, well-mashed very ripe
3/4 cup brown sugar, firmly packed
1/2 cup sour cream
6 tablespoons butter, melted and cooled
2 tablespoons dark rum or 2 teaspoons rum extract
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped
4 tablespoons raw sugar

Steps:

  • In medium bowl, stir together flour and baking soda; set aside.
  • In a large mixing bowl, combine eggs, bananas, brown sugar, sour cream, butter, rum, and vanilla.
  • Stir in flour mixture just until moistened.
  • Stir in walnuts.
  • Divide batter among four 5x3 inch loaf pans that have been coated with no stick cooking spray.
  • Sprinkle 1 tablespoon raw sugar over each loaf.
  • Bake in 350F oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.
  • Cool on wire rack before slicing.

Nutrition Facts : Calories 895.4, Fat 40.9, SaturatedFat 17, Cholesterol 164.2, Sodium 427.4, Carbohydrate 117.9, Fiber 4.6, Sugar 60.3, Protein 14.7

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