Pressure Cooker Banana Pudding Cheesecake
Pressure Cooker Banana Pudding Cheesecake is a rich and dense cheesecake, perfect for banana pudding lovers. The cinnamon gives this a wonderful flavor
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 serving
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 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.
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.
I usually add lemon and orange peels to my cheesecakes as they give them a deeper flavor. It is your choice if you want to add peels.
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