Red Lobster Bananas Foster Cheesecake Clone Recipes

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.

Steps:

• Heat oven to 450 degrees.
• Combine bisquick, water and cheese until soft dough forms.
• With ice cream scoop, drop dough onto ungreased pan.
• Bake 8-10 minutes or until brown.
• Spread:.
• Combine garlic powder, melted butter, salt and parsley.
• Brush over hot biscuits and remove them from pan.

Steps:

• Combine ground vanilla wafers and clarified butter.
• When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter.
• When squeezed it should hold together easily.
• Rub inside of a springform pan with butter.
• Dust sides and bottom with flour, discarding any powder that does not stick.
• Using your hands, tap down the butter-wafer mixture forming a short wall up the side.
• When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
• For the filling, beat cream cheese until smooth.
• With machine running, add granulated sugar, stopping occasionally to scrape down the sides.
• With the machine running, add the eggs, one at a time.
• Add the vanilla extract and sour cream.
• Pour batter into prepared, cooled pan and level off with a spatula.
• Bake at 300 F for 40 minutes.
• For the sauce, in a small sauté pan, cook brown sugar and butter slowly until the mixture liquefies.
• Add lemon juice, banana liqueur, orange juice and cinnamon.
• Bring mixture to a boil and then simmer for 10 minutes and cool.
• In another sauté pan, sauté banana slices in sizzling butter.
• When browned on one side, douse the fruit with some of the Fosters sauce.
• Cut cooled cheesecake into 8 portions.
• Top with Fosters sauce.
• Dust with powdered sugar and add a sprig of mint.

Steps:

• Preheat oven to 350*F.
• In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
• Beat with an electric mixer until smooth.
• Add egg whites, two at a time, mixing to combine after each addition.
• Beat in puréed banana, banana schnapps, rum and vanilla extract.
• Pour the cream cheese mixture over the crust.
• Bake at 350ºF.
• for 15 minutes.
• Lower the temperature to 225ºF.
• and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• (Do NOT do the"knife test"- it only made my cake crack ALL over) Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 30 minutes.
• (I didn't notice this step, but the cake turned out all right, but I'll be sure to remember this NEXT time!:) Chill, uncovered, overnight.
• Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!

Steps:

• In a mixing bowl, combine crushed cookies and melted butter. Lightly grease a 9-inch springform pan with butter and press the crumb mixture in it. (Instead of the vanilla cookies, a tasty variation that works well is 3/4 cup of graham cracker crumbs and 1/2 cup ginger snap cookie crumbs.).
• In a mixing bowl, mix together cream cheese, brown sugar, corn starch, and cinnamon with an electric mixer. Add eggs and yolk and mix well. Purée banana in a food processor. Mix puréed banana, banana liqueur, rum, and vanilla extract into cheese mixture with mixer. Pour the cream cheese mixture over the crust.
• Bake at 350 degrees F for 15 minutes.
• Without opening the oven, lower the temperature to 225 degrees F and continue baking for 70 minutes, or until the center no longer jiggles when you gently shake the springform pan.
• Remove the cake from the oven, close oven door, and gently run a knife all around the inside edge of the springform pan to prevent the cake from sticking to it and causing cracks. If cake is still a little wet in center, place it back in the oven for another 30 minutes with oven turned off. It will continue to cook gently as oven cools.
• Remove cheesecake from oven and cool completely to room temperature.
• Cover with plastic wrap and refrigerate overnight. Cooling to room temp prevents moisture from forming inside plastic wrap. Even cheesecakes that seem a little jiggly in the center will firm up nicely after refrigeration.
• Enjoy!