Banana Pudding Cheesecake Pressure Cooker Recipe
A rich and creamy banana pudding cheesecake with a Nilla Wafer crust, made effortlessly in a pressure cooker or oven. Perfect for banana and cheesecake lovers alike.
Equipment
- 1 Mixing bowl Large
Ingredients
Banana Pudding Cheesecake
- 3 cups whole Nilla wafers crushed, 180g or 1 ⅔ cups crushed
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted and slightly cooled
- 32 ounces brick-style cream cheese softened to room temperature
- 1 cup mashed ripe banana about 2 ripe bananas
- ½ cup full-fat sour cream room temperature
- 1 cup granulated sugar
- 1 box instant banana cream pudding mix 3.4 oz, NOT cook & serve
- 1 teaspoon pure vanilla extract
- 4 large eggs room temperature
- 2 cups whipped cream or whipped topping homemade or store-bought
- 1-2 bananas sliced for garnish
- 10-20 Nilla wafers for topping
Instructions
Instructions
- Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
- Mix crushed Nilla wafers with sugar and melted butter, press into pan to form crust and bake for 10 minutes.
- Beat softened cream cheese until smooth, then add banana, sour cream, sugar, pudding mix, and vanilla extract. Mix well.
- Lightly beat eggs in separate bowl, then add to the filling and mix on low until just combined.
- Wrap springform pan with foil, place in oven bag, pour in filling and smooth top.
- Place in a large roasting pan filled with 1-inch boiling water and bake for 70–80 minutes.
- Turn off oven, crack door and let cheesecake cool inside for 1 hour.
- Remove and let cool to room temperature, then chill in the fridge for at least 6 hours or overnight.
- Loosen cheesecake from pan and decorate with whipped cream, banana slices and Nilla wafers.
- Serve chilled and enjoy!
Notes
Wrap leftovers tightly with plastic wrap or store in airtight containers. Cheesecake also freezes well if wrapped in foil and placed in a freezer bag. Thaw in fridge overnight before serving.