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5 from 6 votes

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
Course: Dessert
Cuisine: American
Servings: 6 serving
Author: Jill Selkowitz

Ingredients

Crust

Filling

Topping

Instructions

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

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