Red Lobster Bananas Foster Cheesecake Clone

[Kitchen Witch]

Red Lobster Bananas Foster Cheesecake Clone

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