Copy Cat Desserts

[kaci]

Top Secret Recipes
version of
Sonic Drive-In® Cream Pie Shakes

by Todd Wilbur


If you place all the cups that Sonic uses in a year for these shakes
and other beverages end to end, they would circle the earth twice. That's
including the detour the cups would make to avoid passing through downtown Detroit.

These awesome shakes are unique for the graham cracker crumbs in the
mix that make them taste as if you're slurping up a creamy chilled pie.
You can either crumble up your own graham crackers or use the already
ground stuff in a box that's used most often to make graham cracker pie
crusts.

Banana

If you love banana cream pies, you'll love this shake. Just be sure
your banana is ripe.

2 1/2 cups vanilla ice cream
1/2 cup milk
1 ripe banana
2 tablespoons graham cracker crumbs

Garnish
whipped cream
graham cracker crumbs


1. Put all ingredients in a blender and mix until smooth. You may have to
stop the blender and stir the shake with a spoon so that it blends evenly.

2. Pour the shake into 2 12-ounce glasses. Garnish each serving with a
dollop of whipped cream, and shake some graham cracker crumbs over the
top. Serve with a straw.


Makes 2 12-ounce shakes


Chocolate

Simply add a little chocolate syrup to the shake if chocolate is your
thing. This recipe makes two medium shakes or one big one for real
chocoholics.

2 1/2 cups vanilla ice cream
1/2 cup milk
2 tablespoons Hershey's chocolate syrup
2 tablespoons graham cracker crumbs
Garnish
whipped cream
graham cracker crumbs


1. Put all ingredients in a blender and mix until smooth. You may have to
stop the blender and stir the shake with a spoon so that it blends evenly.

2. Pour the shake into 2 12-ounce glasses. Garnish each serving with a
dollop of whipped cream, and shake some graham cracker crumbs over the
top. Serve with a straw.


Makes 2 12-ounce shakes


Coconut


This shake uses cream of coconut for flavoring. This is the canned
ingredient used most often to make pina coladas, and can be found near the
bar mixers in your supermarket.

2 1/2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream of coconut
2 tablespoons graham cracker crumbs

Garnish
whipped cream
graham cracker crumbs

1. Put all ingredients in a blender and mix until smooth. You may have to
stop the blender and stir the shake with a spoon so that it blends evenly.

2. Pour the shake into 2 12-ounce glasses. Garnish each serving with a
dollop of whipped cream, and shake some graham cracker crumbs over the
top. Serve with a straw.

Makes 2 12-ounce shakes

[kaci]

Eed Lobster Fudge Overboard
======================================
Servings: 8

FOR THE PECAN BROWNIES:

1 (13 x 9 family size) package of brownie mix
Egg (use the fewest number of egg(s) as required by package directions, too many eggs make brownies that taste like cake)
oil according to package directions
1/2 cup chopped pecans

FOR THE CHOCOLATE SAUCE:

4 unsweetened chocolate squares (Baker’s®)
1/2 cup butter
3 cups sugar
1 can (12 ounce) evaporated milk (Carnation®)
1/2 teaspoon salt

FOR TOPPING:

1 can of Reddi whip® whipped cream

.
TO MAKE THE PECAN BROWNIES: Follow the directions of the brownie mix, then
add 1/2 cup chopped pecans. Pour mixture into pan. Bake according to package
directions.

TO MAKE THE CHOCOLATE SAUCE: Melt chocolate and butter in a large, heavy
saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time,
alternately with evaporated milk, beginning and ending with sugar; stir
constantly over medium heat 5 minutes or until smooth. Stir in salt.

TO SERVE: You can microwave the brownie and chocolate sauce in separate
dishes to make it hot for your dessert. Place a scoop of ice cream over
brownie after microwave waving. Drizzle hot chocolate sauce over ice cream.
Finish by topping with whipped cream

Servings: 4

[kaci]

Nabisco® SnackWell's® Golden Snack Bars
=======================================
2 egg whites
1 cup plus 5 tablespoons granulated sugar
2 tablespoons corn syrup
3-1/2 tablespoons butter, softened
1/4 cup sweetened condensed skim milk
1/4 cup egg substitute
3 tablespoons low-fat (2 percent) milk
1 1/2 teaspoons vanilla
1/4 teaspoon lemon extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
nonstick spray
.
1. Preheat the oven to 350 degrees F.

2. In a large bowl, whip the egg whites with an electric mixer until they
become thick. Do use a plastic bowl for this.

3. Add 1 cup of sugar to the egg whites and continue to beat until the
mixture forms soft peaks.

4. Add the corn syrup, butter, condensed milk, egg substitute, low-fat milk,
vanilla, and lemon extract to the mixture while beating.

5. In a separate bowl, combine the flour, salt, and baking soda.

6. While beating the wet mixture, slowly add the dry ingredients.

7. Lightly grease a 9 x 13-inch pan with a light coating of nonstick cooking
spray. Be sure to coat the sides as well as the bottom of the pan. Dump
about 3 tablespoons of sugar into the pan, then tilt and shake the pan so
that a light layer of sugar coats the entire bottom of the pan and about
halfway up the sides. Pour out the excess sugar.

8. Pour the batter into the pan, spreading it evenly around the inside.
Sprinkle a light coating of sugar -- about two tablespoons -- over the
entire top surface of the batter. Bake for 25 to 28 minutes or until the
cake begins to poll away from the sides of the pan.

9. Remove the cake from the oven and turn it out onto a cooling rack. When
the cake has cooled, place it onto a sheet of wax paper on a cutting board
and slice across the cake 6 times, creating 7 even slices. Next, cut the
cake lengthwise twice, into thirds, creating a total of 21 snack bars. When
the bars have completely cooled, store them in a resealable plastic bag or
an airtight container.

Makes 21 snack bars.

Servings: 4

[kaci]

Nabisco Oreos
==============
Cookie
18 ounces Devils Food Cake Mix
2 Eggs
2 tablespoons Water
2 tablespoons Oil
1/4 cup Bitter cocoa powder

Filling:
1 package Unflavored gelatin
1/4 cup Cold water
1 cup Crisco
1 teaspoon Vanilla
1 pound powdered sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup powdered sugar
.
Mix cookie ingredients and spread in cookie sheet. bake 350 for about 15 min
(check to make sure not burning)

You can use a round cookie cutter or glass to cut cookie and then spread
with filling that has been mix together.

Serves/makes 24

[kaci]

Top Secret Recipes
version of
Sonic® Drive-InStrawberry Cheesecake Shake

by Todd Wilbur


The cool thing about this week's Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: Strawberries, the cheesecake mix for flavoring and graham crackers crumbs to sprinkle over the top of your shake as they do at the restaurant. To complete your clone you'll just need some vanilla ice cream, a cup of milk and a little whipped cream. The recipe below makes two regular size shakes, but you can make another two drinks with the remaining strawberries that come in the mix. If you thaw out some frozen, sweetened strawberries (those syrupy strawberries that come in a box), you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs.

1 cup milk
3 cups vanilla ice cream
1/2 cup strawberries and syrup (from Jello-O No Bake Strawberry Cheesecake kit)
3 tablespoons cheesecake mix powder (from cheesecake kit)
On top canned whipped cream
2 teaspoons graham cracker crumbs (from cheesecake kit)

1. Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth. Pour into two 12-ounce glasses.

2. Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit. Serve each shake with a straw.

[kaci]

Top Secret Recipes
version of
Olive Garden® Lemon Cream Cake

by Todd Wilbur


Menu Description: "Delicate white cake and lemon cream filling with a
vanilla crumb topping."

I like simple. So, to keep this clone as uncomplicated as possible, I've
designed the recipe using a common white cake mix. I picked the Betty Crocker brand, but any white cake mix you can get your hands on will do. Just note that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different
measurements of additional ingredients (oil, eggs). Follow the directions on the
box for mixing the batter, then pour it into a greased 10-inch springform pan
and bake until done. The filling recipe is a no-brainer and the crumb topping
is a cinch. When your cake is assembled, stick it in the fridge for a few
hours, and soon you'll be serving up 12 cloned slices of the addicting Olive
Garden dessert.

INGREDIENTS:

Cake
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

Lemon Cream Filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 teaspoon lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

Garnish
powdered sugar

INSTRUCTIONS:

1. Make white cake following the directions on the box. Pour the batter
into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a
medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it
forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium
bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the
top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half
of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of
the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you
are ready to dig in, slice the cake into 12 slices. Serve each slice topped
with powdered sugar tapped through a stainer.

Serves 12.

[kaci]

Top Secret Recipes
version of

Marie Callender'sLemon Cream Cheese Pie

by Todd Wilbur



A great double-layered pie with lemon topping covering a creamy cheesecake filling. Make the crust from scratch like the pros, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven.

Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg Lemon

Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter


1. Preheat oven to 350 degrees.

2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. 6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.

Slice into 6 pieces to serve restaurant-size portions.



Makes 6 servings

[kaci]

Carnegie Deli®Classic New York Cheesecake


Cookie Crust
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
dash salt
1 egg
1 1/2 cups flour
5 8-ounce packages cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sour cream
2 tablespoons flour
3 eggs


1. Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.

2. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.

3. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.

4. Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined.

5. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

Serves 8.

[kaci]

Duncan Hines® Moist Deluxe® Dark Chocolate Cake Mix



INGREDIENTS:

2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening

To make cake:

1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

INSTRUCTIONS:

1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.

3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Duncan Hines Moist Deluxe Yellow Cake Mix


3 cups cake flour
2 cups baker's sugar (superfine sugar)
2 teaspoons baking powder
2 teaspoon baking soda
1 1/4 teaspoons salt
1/2 cup shortening
2 teaspoons vanilla
2 teaspoons imitation butter flavoring
10 drops yellow food coloring

To make cake
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs

1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir to combine.

2. Combine shortening, vanilla, and food coloring with an electric mixer in a small bowl. Spoon shortening mixture into dry ingredients and beat well with the electric mixer on medium speed. Mix until no chunks of shortening are visible. The mixture should resemble cornmeal. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

3. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13 x 9-inch pan. Lightly flour the greased pans.

4. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

5. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13 x 9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Chili's Molten Chocolate Cake


Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Magic Shell chocolate topping
1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.


2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.

4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

Makes 8 desserts.

This is the scratch version for the box cake mix called for in the recipe.

Duncan Hines
Moist Deluxe Dark Chocolate Cake Mix

Let’s say you want to make some chocolate cake -- like the popular mixes that come in a box -- but you don’t have much of a craving for propylene glycol mono- and diesters of fats, polyglycerol esters of fatty acids, cellulose gum, mono-and diglycerides or xanthan gum. Well, if you’re making cake from a box mix, that’s what you’ll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real stuff. It’s a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives. Plus, this mix is the same stuff required for the Oreo cookie clone here on the site. If you can’t track down the cake mix for that recipe, you now can make it from scratch.

Ingredients
2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening

To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.

3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Chili's Chocolate Chip Paradise Pie


Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.

2. Combine the flour, baking soda and baking powder in a medium bowl.

3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.

5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.

6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.

7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.

9. Bake for 40-45 minutes or until the edges of the “pie” become light brown.

10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.

11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.

12. Place a scoop of ice cream on top of the “pie.” Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet. (TopSecretRecipes.com)

Makes 9 desserts.

[kaci]

Cheesecake Factory® Original Cheesecake


Crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine

4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping
1/2 cup sour cream
2 teaspoons granulated sugar

Optional Garnish
whipped cream

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

4. Remove the crust from the freezer and pour the filling into it.

5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a a light brown or tan color. Remove the cheesecake from the oven to cool.

6. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Makes 12 servings.

[kaci]

Please feel free to delete the recipes I just posted above. It won't bother
me.

The following are real copy cats I have found aound the Internet, I have
a lot more also.


Jaci

[kaci]

Red Lobster Bananas Foster Cheesecake


Crust:
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

Filling:
2 packages Neufchetel or cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup sour cream (regular or low-fat)
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt

Topping:
1 cup regular or 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

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. Cut around 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.

Yield: 10 servings

worldfamousrecipes

[kaci]

Red Lobster's Cheesecake


Crust:

10 oz. package Lorna Doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope knox gelatin

Filling:

16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish

Crust: Mix crumbs with butter, sugar, and gelatin. pat out evenly over bottom of a greased 9: springform pan. Bake at 350° for exactly 8 minutes.

* Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. when filling is perfectly smooth and creamy, pour into crust. Return to 350* oven and bake 30-35 minutes or until knife inserted in the center comes out clean. Cool 20 minutes before cutting. sprinkle top with cookie crumbs.

[kaci]

Red Lobster's Chocolate Lava Cake


Nonstick cooking spray
6 1-ounce semisweet chocolate squares, coarsely chopped, best
quality preferred
10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2-cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4-teaspoon baking powder
3 large eggs, at room temperature
1 10-ounce package frozen raspberries, thawed and puréed in blender
Fresh raspberries, optional
1/2-cup heavy cream, softly beaten
Fresh mint sprigs, optional
Confectioners' sugar for dusting, optional

1. Spray inside 6 individual soufflé dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.

2. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.

3. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

4. Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist.

5. Cool cakes slightly before inverting onto serving platters. Decorate as pictured with raspberry purée and, if desired, fresh berries, mint sprigs, and a dusting of confectioners' sugar.

Makes 6 servings.


Contributed By: Rudy2
Date: 23-Aug-1999
Source: I Dunno4 Recipes

[kaci]

Red Lobster Vanilla Bean Cheesecake


Just make a basic cheesecake recipe but scrape out 2 vanilla beans and add to the batter.

For the White Chocolate mousse..to be added AFTER u bake and cool ur cheesecake.
1 cup white chocolate chunks
1 (8 oz.) container whipping cream
1 (8 oz.) package cream cheese, softened
1/3 cup powdered sugar

Heat white chocolate and 3 tablespoons whipping cream in a heavy saucepan over low heat, stirring often until chocolate is melted.
In a large bowl, beat cream cheese and powdered sugar. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture.
Spread over baked and cooled cheesecake.
Refrigerate until firm.
You can also put white chocolate shavings on top.

[kaci]

Macaroni Grill Caffe Latte Cheesecake

Be sure the cream cheese and eggs are at room temperature, and bake the cake at least 24 hrs before serving to allow the flavors to develop fully.

CRUST:
2/3 cup, plus 1/4 cup graham crackers crumbs to set aside
5 teaspoons sugar
1 teaspoon instant espresso powder
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, melted
FILLING:
1 1/2 lbs Philadelphia cream cheese, at room temperature
1 1/4 cups plus 2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
2 large eggs, at room temp.
1 tablespoon very hot water
1 1/2 tablespoons instant espresso powder

MAKE THE CRUST:
Preheat the oven to 375 degrees.

Mix together graham cracker crumbs, sugar, espresso powder and cinnamon. Pour the melted butter over the crumbs and mix well. Press the mixture firmly and evenly in the bottom of an 8x3-inch springform pan. <