Instant Pot Banana Split Cheesecake
This cheesecake recipe is so good and simple to do!
Servings: 8
Calories: 945kcal
Ingredients
Crust
- 1 1/2 cups finely crushed vanilla wafers
- 1/2 cup finely ground pecans or walnuts
- 3 tablespoons brown sugar
- 4 ounces melted butter
Filling
- 24 ounces cream cheese (room temperature)
- 3/4 cup granulated sugar
- 3 very ripe mashed bananas
- 1 cup chopped strawberries
- 1 cup crushed pineapple
- 1/2 cup strawberry jam or preserves
- 2 tablespoons heavy cream
- 3 eggs (room temperature)
- 1 teaspoon banana extract
Chocolate Whipped Topping
- 1/2 cup dark chocolate chips
- 1/2 tablespoon cream or milk
Whipped Topping
- 1 1/2 cups heavy whipping cream
- 8 ounces cream cheese room temp
- 1 cup granulated sugar
- 1/4 teaspoon banana extract (can use vanilla extract, too)
Instructions
- Cut the parchment paper to fit the bottom of your 8-inch springform pan. Spray the paper and the sides of the pan with non-stick spray as well.
- Mix together the brown sugar, crushed vanilla wafers, and chopped nuts. Add in butter and mix with a fork.
- Put the crust portion of this recipe in the freezer.
- To make the filling, mix the sugar and cream cheese on medium with a mixer until fluffy.
- Add the cream and extract and mix.
- Put the eggs in one at a time and mix after each one.
- At a low speed, mix in the bananas, pineapple, jam, and strawberries.
- Put the filling into the crust.
- Cover with foil and make certain that you seal the edges. Put 1 1/2 cups of water into the bottom of the Instant Pot.
- Add the cheesecake to the trivet and put it in the bottom of the pot. Seal and cook for 50 minutes on high pressure. Let it rest in the pot for 15 minutes then release pressure and remove to cool. Put on a wire rack. Once it cools, remove the cheesecake from the pan.
- To make the chocolate topping put the chocolate chips in the microwave for 10 seconds at a time and melt. Stir between each time. Let cool and then drizzle across the top of the cheesecake.
- To make the whipped topping you need to whip the cream to make soft peaks. Set aside.
- Use a different bowl and mix the sugar, extract, and cream cheese until smooth.
- Fold in the whipping cream and add little dollops around the edge of the cheesecake. Decorate with chopped nuts and strawberry slices.
Notes
Nutrition
Calories: 945kcal | Carbohydrates: 65g | Protein: 11g | Fat: 73g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 521mg | Potassium: 334mg | Fiber: 1g | Sugar: 60g | Vitamin A: 2693IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg