Pressure Cooker Banana Pudding Cheesecake
- 2 cups vanilla wafer cookies
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, room temperature
- ½ cup granulated sugar
- ½ cup sour cream, room temperature
- 1 (3.4 ounce box) instant banana pudding mix
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 tablespoon all-purpose flour
- 1 very ripe large banana, smashed
- 3 vanilla wafer cookies, plus more for garnish
- 4 ounces Cool Whip
- In a food processor, process 2 cups vanilla wafers until they reach a fine crumb. Add butter and 2 tablespoons sugar and continue processing until crumbs hold together until pinched.
- Pour crumbs into a 7-inch springform pan or push pan and use the flat bottom of a glass to press into an even layer and up the edges of the pan. Place the pan in the freezer to set while you prepare the cheesecake.
- Beat cream cheese in a stand mixer fitted with a paddle until light and smooth. Add ½ cup sugar, sour cream, banana pudding mix, and vanilla extract and continue beating until incorporated. Add eggs and flour and continue beating until just incorporated. As soon as the ingredients are incorporated, stop mixing! Over-mixing will make the cheesecake over-aerated and cause it to overflow.
- Using a spoon, stir the smashed banana into the batter. Crumble 3 vanilla wafer cookies and stir into batter.
- Remove pan from freezer and pour cheesecake mixture into pan. Cover with foil.
- Pour 2 cups water into inner steel pot of a pressure cooker. Insert trivet. Place cheesecake pan on trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Cake and cook on High Pressure for 30 minutes. Turn steam vent to Venting to Quick Release pressure.
- Remove cheesecake and allow to rest at room temperature for at least 1 hour. Remove foil, if there is any moisture on the cheesecake, use a paper towel to gently absorb the moisture.
- Refrigerate until set, at least 2 hours, but preferably overnight.
- Run a paring knife along the edges between the cheesecake and the pan. Remove cheesecake from pan and transfer to a serving plate.
- Spread Cool Whip over the cheesecake and garnish with crushed Vanilla Wafers if desired.
If you prefer to make homemade whipped cream to top your cheesecake, try using the recipe from our Pumpkin Pie Cheesecake.
Be sure to get the correct size box of pudding - there are two sizes and you want the smaller 3.4 ounce package!
What others are saying
Caro Hodgin says:
Wow. Wonderful. I was skeptical about adding a box of pudding mix but it added so much banana flavor so easily. If you can't find banana pudding mix, you could also use banana extract.
Tara Cambre says:
This is wonderful! My family couldn't wait 24 hours for it to fully set. It was barely in the fridge for 2 hours. Then it was devoured. I did use low fat cream cheese. It was fine. I also used white chocolate pudding instead of the banana pudding. It was very close to my banana pudding recipe. It's amazing as a cheesecake. I will definitely do this again. Thanks for sharing.
V Smith says:
This banana pudding cheesecake is delightful!!! This cheesecake didn't even last a day at my house...it was that good! I did make some modifications: I didn't have any instant banana pudding mix so I just use 3 ripen bananas.
Cathy Daniels says:
Absolutely the best. I followed the recipe exactly as written. Iused Reddi whip as I am not a fan of coolwhup. It has a mouthwatering banana flavor. The cheesecake was so creamy and the crumbled vanilla wafer on top of the whipped topping adds just the right touch.