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Instant Pot Bananas Foster Cheesecake

This Instant Pot Bananas Foster Cheesecake recipe is made with a creamy, rich cheesecake filling and topped with the best Bananas Foster topping! 
Prep Time 15 mins
Cook Time 50 mins
Set Time 6 hrs
Total Time 7 hrs 5 mins
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 7 inch spring form pan
  • Food Processor
  • Kitchen torch

Ingredients
  

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ teaspoon cinnamon
  • 5 Tablespoons butter melted

Filling

  • 3 8 oz. packages cream cheese Room temperature- I recommend using a name brand such as Philadelphia
  • ½ cup granulated sugar
  • 2 Tablespoons flour
  • 2 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 2 eggs

Topping:

  • ¼ cup butter
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • 2 bananas sliced
  • cup dark rum

Instructions
 

Crust

  • Preheat your oven to 350 degrees/F.
  • Add graham crackers to a food processor until you get about 1 ½ cups of crumbs. Add in the cinnamon and melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release for 10 minutes.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping:

  • Once the cheesecake is set, start the topping by adding the butter, brown sugar, salt, and cinnamon into a large skillet and heat over med-high heat until the butter and sugar is melted and smooth.
  • Add the bananas in and use a rubber spatula to carefully mix them around and coat in the sauce. Reduce the heat to med-low and allow the bananas to simmer 1-2 minutes.
  • Pour in the rum and mix well to combine. Take your kitchen torch and CAREFULLY touch the flame to the sauce. Carefully swirl the sauce until the flame dies out, about 1 minute.
  • Allow the sauce to cool slightly then pour over top of the cheesecake and serve.
  • Place any leftovers in an airtight container in the refrigerator for up to three days.
Keyword Bananas Foster, Cheesecake recipes, Instant Pot Cheesecake