Red Lobster Bananas Foster Cheesecake Clone
Indulge in the ultimate dessert experience with this decadent Red Lobster Bananas Foster Cheesecake Clone recipe, a dream combination of creamy cheesecake and rich, buttery bananas foster topping. Featuring a classic graham cracker crust, the velvety cheesecake layer is infused with tangy sour cream and aromatic vanilla, all baked to perfection. Crowned with a luxurious bananas foster sauce—made with melted butter, brown sugar, dark rum, and caramelized bananas—this dessert offers a flawless balance of sweetness and elegance. Perfect for special occasions or when you crave something truly indulgent, this cheesecake is best served with a dollop of whipped cream and enjoyed slightly chilled with warm topping. Whether you're a cheesecake lover or a bananas foster fan, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 cups Sour cream
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 2 tablespoons Unsalted butter
- 0.5 cups Brown sugar
- 0.25 cups Heavy cream
- 2 tablespoons Dark rum
- 2 Bananas, sliced
- 0.25 teaspoons Ground cinnamon
- 1 cup (optional) Whipped cream, for topping
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and fluffy, about 2-3 minutes.
Add the sour cream and vanilla extract and mix until well combined.
Add the eggs, one at a time, beating on low speed just until blended. Do not overmix.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Once cooled, cover the cheesecake and refrigerate for at least 4 hours or overnight.
Prepare the Bananas Foster topping by melting 2 tablespoons of butter in a skillet over medium heat.
Add the brown sugar, heavy cream, and dark rum to the skillet. Stir until the mixture is smooth and bubbly.
Add the banana slices to the skillet and cook for 1-2 minutes, spooning the sauce over them, until the bananas are soft and caramelized.
Sprinkle the bananas with ground cinnamon and remove from heat.
Slice the chilled cheesecake and top each serving with warm Bananas Foster sauce and bananas.
Garnish with whipped cream if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
7276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.9 g | 658% | |
| Saturated Fat | 306.5 g | 1532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1892 mg | 631% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 603.6 g | 219% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 457.6 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1422 mg | 109% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2530 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
