Indulge your taste buds in a delightful twist on a classic dessert with our Instant Pot Banana Split Cheesecake! This creamy, luscious cheesecake combines the beloved flavors of a banana split with the rich texture of a traditional cheesecake, all made effortlessly in your Instant Pot. Perfect for special occasions or a sweet treat at home, this recipe promises to impress your family and friends. With just 20 minutes of prep time and a cooking process that locks in moisture and flavor, you’ll be savoring each decadent bite in no time. Are you ready to elevate your dessert game? Let’s dive into this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- Whipped cream for topping
- Chocolate syrup for drizzling
- Chopped nuts for garnish
Instructions
- Prepare the crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined.
- Press the graham cracker mixture firmly into the bottom of a 7-inch springform pan, creating an even layer. Refrigerate the crust 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 eggs one at a time, mixing thoroughly after each addition. Ensure no lumps remain in the mixture.
- Incorporate vanilla extract and mashed bananas into the cream cheese mixture, stirring until evenly distributed.
- Pour the cheesecake batter over the prepared graham cracker crust.
- Cover the springform pan with aluminum foil, creating a tight seal to prevent moisture from entering.
- Add 1 cup of water to the Instant Pot inner pot, then place the trivet inside.
- Carefully lower the covered springform pan onto the trivet using a long-handled sling or aluminum foil handles.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully perform a quick release.
- Remove the cheesecake and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, carefully remove the cheesecake from the springform pan.
- Garnish with whipped cream, drizzle chocolate syrup, and sprinkle chopped nuts on top.
- Slice and serve chilled, enjoying the rich banana and cheesecake flavors.
Tips
- Use Room Temperature Ingredients: For a smoother batter, ensure your cream cheese and eggs are at room temperature before mixing. This helps to prevent lumps and creates a creamy texture.
- Don’t Skip the Refrigeration: After cooking, allow the cheesecake to cool at room temperature for at least an hour before refrigerating. This step is crucial for achieving the perfect consistency.
- Foil Wrapping: Make sure to tightly cover your springform pan with aluminum foil to keep moisture out during cooking. This helps prevent a soggy crust and ensures a creamy filling.
- Water Measurement: Always use the specified amount of water in the Instant Pot to create the necessary steam for cooking. Too little water can lead to undercooked cheesecake.
- Garnishing: Get creative with your toppings! Besides whipped cream, chocolate syrup, and chopped nuts, consider adding sliced strawberries or a drizzle of caramel for an extra special touch.
- Slice with Care: For clean slices, use a hot knife (run it under hot water and dry it off) when cutting the cheesecake. This prevents the creamy filling from sticking to the knife.
- Serving Suggestions: Serve chilled for the best flavor experience. Pair it with a scoop of vanilla ice cream for an extra indulgent dessert!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 10g
Fat: 42g
Saturated Fat: 24g
Cholesterol: 165mg
