Pressure Cooker Banana Pudding Cheesecake is for banana pudding lovers.
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.
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.
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 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 cookies 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.
Mix the cream cheese, sugar, flour and vanilla really well. 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.
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.
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.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.
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 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 Push 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.
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!
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (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
- KitchenAid Hand Mixer
- 6″ Fat Daddio’s Push Pan
- LamsonSharp Chef’s Slotted Turner
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Here is your handy printable recipe:
- 30 Mini Nilla/Vanilla Wafers, (1/2 cup crushed)
- ½ cup Whole Pecans, chopped well
- 2 teaspoons Butter, melted
- 14 Mini/Vanilla Wafers
- 16 oz Cream Cheese Room Temperature
- ½ cup White Sugar
- ½ teaspoon Vanilla Extract
- 2 teaspoons Flour
- 2 Eggs. room temperature
- 1 Egg Yolk, room temperature
- ¼ cup Heavy Whipping Cream
- 1 large Banana, mashed
- 1.5 large Bananas, rough chopped (if you love Bananas, use 2, instead of 1.5)
- 2 Tablespoons Brown Sugar
- 1 teaspoon Lemon Juice
- 20 Mini Nilla/Vanilla Wafers
- ½ cup Sour Cream
- 2 teaspoons Sugar
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
- 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.
- In a bowl, mash one banana with a fork. Add the chopped banana, brown sugar and lemon juice and mix through, until sugar is dissolved into the bananas.
- In the bowl of a food processor, blend together cream cheese, sugar, flour and vanilla extract until smooth.
- Add eggs and yolk, one at a time, mixing until just combined. DO NOT OVERMIX THE EGGS.
- Blend in cream thoroughly.
- Add banana mixture to cream cheese mixture and gently combine.
- Add 10 Mini cookies to the filling and combine.
- Pour ⅔ of the filling into the Cheesecake Pan and with a spatula, push down a bit on the cookies and around, 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.
- 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.
- Mix together sour cream and sugar and then spread on the hot cheesecake.
- Let cool on wire rack for one hour.
- Lighty cover and place in refrigerator overnight. Remove from pan.
- Top with Whipped Cream, Bananas and Cookie Crumbs
Since this recipe makes a very tall cheesecake, a 7 inch pan would also be terrific. Just cook for 25-30 minutes.
For Single Serving Jar Cheesecake
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