Pressure Cooker Banana Pudding Cheesecake is a rich and dense cheesecake, perfect for banana pudding lovers. The cinnamon gives this a wonderful flavor.
Pressure Cooker Banana Pudding Cheesecake
Cheesecake is my favorite dessert in the World. Plain New York Cheesecake and Lemon Cheesecake are my favorites. I recently saw some chatter about a Banana Pudding Cheesecake and thought perhaps I should see if I could convert it to the Pressure Cooker.
The original recipe came from Southern Living. Coral Moorhouse, who is a member of one of my Pressure Cooking Groups, has made several of my recipes and the other day, made a Pressure Cooker Banana Pudding Cheesecake based off of my New York Cheesecake.
She said it was delicious and so, together we collaborated on this Pressure Cooker Banana Cheesecake and it was a success.
Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Cast of Ingredients for Pressure Cooker Banana Pudding Cheesecake
If you love cheesecake, like I love cheesecake, Oh, oh, oh, what a girl….. Okay, I digress. Eddie Cantor? Okay, okay. Anyway, if you love cheesecake, like I love cheesecake. Oh, I’ve got to stop. Okay. This Pressure Cooker Banana Pudding Cheesecake is sure to please!
I’m sure you will enjoy one of the many cheesecakes here. The Pressure Cooker New York Cheesecake and the Meyer Lemon Cheesecake are favorites of my readers. The Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake are also very popular.
Individual Mason Jar Cheesecakes
Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.
They can be made with or without crust. Just divide the cookies (if using), filling and topping equally between each jar.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles. They are perfect for gatherings, picnic and holiday cheer.
Add Nilla Wafers and Pecans to Food Processor
For a lighter cheesecake, try my Italian Ricotta Cheesecake or my Italian Meyer Lemon Ricotta Cheesecake which have 50% less calories. And by saving all those calories, you can top the cheesecake with my Easy Lemon Curd or my Easy Key Lime Curd, which you can make in the Pressure Cooker, if you like.
Add the Nilla Wafers and Pecans to your Food Processor and process until small crumbs form. Add the melted butter and pulse. Push the crust into the bottom of your Cheesecake Pan.
Mash one of the bananas with a fork and rough chop the second banana. Add in some brown sugar and mix until the sugars dissolves into the bananas.
Process the Filling in your Food Processor
To your Food Processor, add the cream cheese, sugar, heavy cream, flour and vanilla. Process until smooth. Gently pulse in the eggs, one at a time, until just combined. Add in the cream with the one yolk and gently pulse.
Make sure to read my article called Perfect Pressure Cooker Cheesecake Tips & Guide.
Add the Banana Cheesecake Filling to your Pan with Crust
I mixed some mini cookies into the batter and poured two-thirds of it into the Cheesecake Pan and then folded in some more cookies and added the rest of the batter to the pan.
Prepare your Cheesecake lowering into Pressure Cooker
Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well.
Pressure Cooker Guide Making & Using Foil Sling
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.
Cover Cheesecake with Towel and Tent with Foil
Cover the Cheesecake Pan with a paper towel and then place a piece of foil over the top and tuck it around the edges.
Allow the Cheesecake to Cool before Removing from the Pan
Allow the Cheesecake to cool before removing it from the pan.
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Cheesecake Pan base, as it will scratch and sticking will become a problem.
I hope you will enjoy this Pressure Cooker Banana Pudding Cheesecake as much as we do.
Decorate with Perfect Homemade Whipped Cream, cookies, pecans and bananas. If you are feeling frisky, drizzle some Chewy Gooey Hot Fudge Sauce over the top!
I forgot to toss on some Pecans, please forgive me. It’s rich and it is delicious. Thank you, Coral, the Pressure Cooker Banana Pudding Cheesecake was fun to make. 🙂 Enjoy everyone!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- Microplane Stainless Steel Zester
- Microplane Artisan Fine Cheese Grater
- Cuisinart Electric Hand Mixer
- 6″ Fat Daddio’s Push Pan
- LamsonSharp Chef’s Slotted Turner
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Here is your handy printable recipe:
Ingredients
Crust
- 30 Mini Nilla Vanilla Wafers (1/2 cup crushed)
- 1/2 cup Whole Pecans chopped well
- 2 tsp Butter melted
- 14 Mini Nilla Vanilla Wafers
Filling
- 16 oz Cream Cheese Room Temperature
- 1/2 cup White Sugar
- 1/2 tsp Pure Vanilla Extract
- 2 tsp All Purpose Flour
- 2 Eggs room temperature
- 1 Egg Yolk room temperature
- 1/4 cup Heavy Whipping Cream
- 2-3 large Banana
- 2 TBL Light Brown Sugar
- 1 tsp Lemon Juice
- 20 Mini Nilla Vanilla Wafers
Topping
- 1/2 cup Sour Cream
- 1 TBL White Sugar
- 1/2 cup Perfect Homemade Whipped Cream for garnish
Instructions
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
Crust
- Add 30 Mini cookies and pecans to the bowl of food processor and pulse until small crumbs form. Add melted butter and pulse until combined.
- Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan. Line the pan with 14 Mini Cookies.
- Place pan with crust into freezer for 15 minutes.
Filling
- In a bowl, mash one banana with a fork. Add brown sugar and lemon juice and mix through, until sugar is dissolved into the bananas. Chop the other banana(s) and add to bowl and combine. Set aside.
- In the bowl of a food processor, blend together cream cheese, sugar, heavy cream, flour and vanilla extract until smooth.
- Add eggs and yolk, one at a time, mixing until just combined. DO NOT OVERMIX THE EGGS. Gently fold in Banana Mixture. Add 10 Mini cookies to the filling and combine.
- Pour 2/3 of the filling into the Cheesecake Pan and with a spatula, push the cookies into the filling, so they are evenly distributed.
- Add 10 Mini cookies to the remainder of the filling, combine and then pour into Cheesecake Pan, making sure the cookies are evenly distributed.
Cook
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Place cheesecake into pressure cooker using a sling.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
- Lock on lid and close Pressure Valve. Cook on High Pressure for 40 minutes. Allow a 15 minute natural release.
- Open pressure cooker and gently remove the pan and foil. Dab off any liquid that may have accumulated.
- The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
- Let cool on wire rack for one hour.
Topping
- Mix together sour cream and sugar and then spread on the hot cheesecake.
- Lighty cover and place in refrigerator overnight. Remove from pan.
- Top with Homemade Whipped Cream, Bananas and Cookie Crumbs
Notes
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
PIN this Pressure Cooker Banana Pudding Cheesecake!
Pressure Cooker Banana Pudding Cheesecake
I’m a bit confused. The recipe says it makes a tall cheesecake and a 7 inch pan would work nicely. I’m using a fat daddio 7×3 push bottom pan. Would I increase the recipe by half for a taller cake like I do for the New York cheesecake? If so, what would be the cook time?
Jill can u use a cheese cake pan? Do have to cover the bottom with foil?
Recipe looks yummy.
I made this recipe this past weekend for a birthday, and the flavor was a definite hit. The only issue I had was the the center was not as cooked as shown in your picture, and wonder if it has to do with one of two things:
-I did not put the mini-Nilla wafers in the cheesecake as I was requested not to – could this have caused a soupy/undercooked center?
-I am cooking at altitude and wonder if I need to adjust the recipe for slightly less liquid. I know that has an influence on other baked items, but not sure if that would also be the case in an instant pot…
Thank you for sharing this recipe and look forward to trying more in the instant pot.
That would be the issue. The wafers absorb liquid. Jill
I have made your New York Cheesecake several times with great success. Today I made your Banana Pudding Cheesecake and it is chilling in the fridge. It was easy and I’m sure will be delicious.
Delicious! It’s my first cheesecake ever. I ended up with enough to make two, and in the second one’s batter I added sliced bananas, pecan halves, and chocolate chips. You loose the smooth texture and smooth cuts, but WOW.
If I am making this in a fat daddio 8” (3” tall), would I need to double the recipe and change the cook time? Thanks for your input. ?
Hi Melissa. You could double the recipe if you like. Add 5-7 more minutes. Jill
Can I leave the cookies out of the actual cheesecake? For some reason, that just doesn’t seem appealing to me. Thanks.
Sure, you’ll have to adjust other things though, so it won’t be too soft. Have fun. Jill
That was my question, as well. I”m assuming the cookies mixed into the batter sort of counteract the extra liquid from the mashed bananas but I’m not sure how to adjust for that if I leave out the cookies. Longer cooking time? More flour?
Should I use very ripe-turning-spotty bananas or regular-still firm bananas?
You say that the cinnamon adds flavor but i don’t see any cinnamon in the recipe……
It’s in the cooker now! Making it for muy hubby! (at least that’s what I told him)
It says to cook on high pressure for 40 minutes. But then in your notes section it says, “Since this recipe makes a very tall cheesecake, a 7 inch pan would also be terrific. Just cook for 25-30 minutes.”
So how long should I cook it for ?
Hi Karen. It depends on the size of your pan. Jill
Karen, the original recipe calls for a 6″ push pan for 40 minutes. That’s why she talks about a 7″ only being cooked for 25-30 minutes. Hope that helps.
Question: I have a few cheesecakes I make that use cookie dough as the bottom in place of the graham crackers…would I be able to use the cookie dough…unbaked? I’m very interested trying this method…since I make cheesecakes for special occasions and usually make them ahead and freeze, then add the glaze or topping as they thaw.
This may be a silly question, but I am afraid to change the recipe any… I’d prefer to leave the pecans out of the crust. Should I add more Nilla Wafers instead?
Hi Amanda~
It is fine to leave out the pecans. You can add more Nilla Wafers and a bit of butter instead.
Jill
Followed the recipe word for word and it turned out wonderfully! Thank you!
This looks fantastic! How long can I store this? Wondering if it will store as long as most with the bananas in it?
Tina~
I would freeze this one.
Jill
I wonder if this can be modified so I could get a taller cheesecake in a 7 inch pan? I really don’t need another pan in my kitchen, but I would like a taller cheesecake. This recipe is very easy. My first attempt is chilling in the fridge now.
Hi Janey~
If you make more than one recipe, you can fill your pan up more.
Jill
Banana Cheesecake sounds delicious and I will be trying it soon. I have a question about the Grifiti Bands. I use 6X3, 7X3 and 7X2 inch pans, what size bans do you suggest that would fit these pans?
Thanks for all of your great recipes!
Hi Deanna~
Are you using a 6 inch or a 7 inch pan and is it a push pan or a spring form? The different brands of cheesecake pans are different on the outside, so it is not a one size fits all. For the 6 inch Fat Daddio’s Push Pan that I use, I use the 7×3 inch Grafiti Band.
Jill
I also use Fat Daddio’s Push Pans and interchange 7X3 and 6X3 depending on how thick of a cheesecake I want to make and adjust pressure time accordingly.
I am talking about the Grifiti Bands Cross Style I see they come in 6, 9 and 12 inch.
Cheesecake is my favorite dessert also. This looks amazing. Thanks for putting up the recipe….I’ll be sure to make it soon.
Hi Samantha~
Cheesecake is my downfall, I love it so much! Cooking it in the pressure cooker yields such a smooth and creamy filling! I can’t wait to hear your comments on this version. I think my favorite is still the plain New York Cheesecake, or maybe my Lemon Cheesecake.
Jill