Red Lobster Bananas Foster Cheesecake Clone

Total Time: 1 hr 26 mins Preparation Time: 20 mins Cook Time: 1 hr 6 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 position rack in center of oven and preheat oven to 350 degrees f.
• 2 wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
• 3 combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
• 4 mix well.
• 5 press mixture onto bottom of prepared pan.
• 6 using electric mixer, beat cream cheese in large bowl until smooth.
• 7 gradually beat in sugar.
• 8 beat in cornstarch.
• 9 add eggs, one at a time, beating until just blended after each addition.
• 10 add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
• 11 beat just until combined.
• 12 transfer filling to crust-lined pan.
• 13 place pan in large roasting pan.
• 14 add enough hot water to roasting pan to come one inch up sides of springform pan.
• 15 bake until center of cake is just set, about 1 hour 15 minutes.
• 16 remove cake from oven.
• 17 maintain oven temperature.
• 18 meanwhile, prepare topping.
• 19 mix together sour cream, sugar and vanilla in small bowl until well blended.
• 20 spread topping over cheesecake.
• 21 bake until topping is set, about 10 minutes.
• 22 turn off oven.
• 23 let cake stand in oven until cooled to room temperature, about 2 hours.
• 24 refrigerate cake until well chilled.
• 25 cover and refrigerate overnight.
• 26 cutaround cake to loosen; remove pan sides.
• 27 transfer cake to platter.
• 28 warm caramel sauce in small saucepan over low heat, stirring often.
• 29 mix in rum.
• 30 drizzle some sauce decoratively over cake.
• 31 arrange bananas atop cake.
• 32 cut cake into wedges and serve with sauce.