Imagine a dessert that combines the creamy decadence of cheesecake with the nostalgic comfort of banana pudding – all made effortlessly in your Instant Pot! This show-stopping Banana Pudding Cheesecake is about to become your new favorite crowd-pleasing dessert that will have everyone begging for seconds. With its rich, velvety texture and perfect balance of sweet banana flavor and classic cheesecake richness, this recipe transforms an ordinary dessert into an extraordinary culinary experience that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- 1 cup banana pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare the graham cracker crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined.
- Press the crust mixture firmly into the bottom of a 7-inch springform pan, ensuring an even and compact layer. Refrigerate while preparing the filling.
- In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth and creamy, using an electric mixer on medium speed.
- Add vanilla extract and mix thoroughly. Incorporate eggs one at a time, mixing well after each addition.
- Mash ripe bananas and fold them into the cheesecake mixture. Stir in banana pudding mix until completely integrated.
- Pour the cheesecake batter over the prepared graham cracker crust in the springform pan.
- Add 1 cup of water to the Instant Pot and place a trivet inside. Carefully lower the covered springform pan onto the trivet.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes.
- After releasing pressure, carefully remove cheesecake and let cool at room temperature for 1 hour.
- Refrigerate cheesecake for at least 4 hours or overnight to set completely.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Garnish the chilled cheesecake with whipped cream, sliced bananas, and additional graham cracker crumbs if desired.
Tips
- Use very ripe bananas for maximum flavor and natural sweetness – the darker and spottier, the better!
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free cheesecake batter.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- Always use a springform pan that fits comfortably inside your Instant Pot, and wrap the bottom in aluminum foil to prevent water leakage.
- Don't skip the natural pressure release – this helps prevent cracks in your cheesecake.
- For the most stable whipped cream topping, chill your mixing bowl and whisk in the freezer for 15 minutes before whipping.
- Let the cheesecake cool completely and chill for at least 4 hours to achieve the perfect set and flavor development.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
