Name: Instant Pot Bananas Foster Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 425 min
Ingredients: 1 ½ cups graham cracker crumbs; ½ teaspoon cinnamon; 5 Tablespoons butter melted; 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; ¼ cup butter; ½ cup light brown sugar; ½ teaspoon salt; 1 cinnamon stick or ½ teaspoon ground cinnamon; 2 bananas sliced; ⅓ cup dark rum

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This Instant Pot Bananas Foster Cheesecake combines the creamy texture of a classic cheesecake with the warm caramelized banana flavor everyone loves from the famous dessert. It’s rich, smooth, and feels like something you would order at a restaurant, except your pressure cooker does most of the work.

One of my favorite things about making cheesecake in the Instant Pot is how beautifully creamy the texture turns out. The gentle steam creates the perfect environment for cheesecake, helping it stay silky without all the stress of a traditional oven method.

If you love making desserts in your pressure cooker, my Instant Pot Chocolate Cheesecake is another rich and creamy recipe that shows just how amazing Instant Pot cheesecakes can be.

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a slice of bananas foster cheesecake being lifted from whole cheesecake on a green platter

About This Recipe

Instant Pot Bananas Foster Cheesecake is a pressure cooker cheesecake made with a cinnamon graham cracker crust, a silky three-block cream cheese filling with heavy cream and eggs, and a stovetop bananas foster topping of butter, brown sugar, cinnamon, sliced bananas, and dark rum. It serves 8, takes about 15 minutes of active prep, cooks at High Pressure for 40 minutes with a 10 minute natural release, and requires a minimum 6 hour chill (overnight is strongly recommended). All cream cheese must be at full room temperature before mixing, and the bananas foster topping is made separately and poured over just before serving.

Recipe Snapshot

Dessert Shop Flavor: You get the flavors of caramelized bananas and creamy cheesecake in one impressive dessert. The drama is real. Warm, rum-spiked caramel with soft bananas poured over a cold, firm cheesecake — the temperature contrast is part of the experience.
Ultra Creamy Texture: The pressure cooker method creates a smooth filling without complicated baking steps.
Perfect Make-Ahead Treat: Cheesecake tastes even better after chilling, making it great for planning ahead.
Special Occasion Worthy: It looks fancy but uses approachable ingredients and simple steps.
Best For: Holidays, birthdays, dinner parties, potlucks, and cheesecake lovers.

💡 David’s Tip: Cheesecake is one dessert where patience really pays off. Letting it fully chill allows the filling to set properly and gives you those clean, beautiful slices.

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Why You'll Love This Instant Pot Bananas Foster Cheesecake Recipe

Restaurant-Style Finish: The topping makes it feel extra special without requiring complicated decorating skills.
Rich Banana Flavor: The bananas foster inspiration gives every bite that cozy caramel and banana combination.
Less Cheesecake Stress: The Instant Pot keeps moisture around the cheesecake, which helps prevent common baking issues.
Amazing Texture: The filling turns out dense, creamy, and smooth, exactly how a great cheesecake should be.
Great for Entertaining: Since cheesecake needs chilling time, you can make it before guests arrive.
Unique Dessert Idea: It’s different from the usual chocolate or vanilla cheesecake everyone expects.

What Is Bananas Foster?

Bananas Foster is a classic New Orleans dessert created in 1951 at Brennan's Restaurant by chef Paul Blangé. It was named after Richard Foster, a friend of the restaurant's owner, Owen Brennan, who was involved in the local banana trade. The dish became famous partly for its tableside flambé — butter, brown sugar, cinnamon, and dark rum ignite in the pan for a brief, dramatic flame that burns off most of the alcohol and leaves behind a deep, smoky caramel flavor the sauce wouldn't have otherwise.

Traditionally, bananas foster is served warm over vanilla ice cream. I've served it that way many times before when I worked in restaurants, and I did it tableside! But when I started testing Instant Pot cheesecake recipes and had a batch of bananas sitting on the counter, the idea of combining the two just made sense. Cold cheesecake is rich and slightly tangy. Warm bananas foster sauce is sweet, sticky, and boozy. They balance each other in a way that vanilla ice cream — with its added sweetness — doesn't quite achieve. This cheesecake version has been in my regular rotation ever since.

fork and plate of instant pot cheesecake with a bananas foster sauce on top with fresh caramelized bananas

Top Tip for a Flawless, Bone-Dry Surface

Because pressure cooking relies entirely on trapped water vapor, steam will naturally condense on the inside of the Instant Pot lid and drip downward. If that hot water lands directly on your exposed batter, it will create soggy, pitted pockets on your beautiful cake. To protect your dessert, always wrap the top and sides of your 7-inch springform pan tightly with a sheet of heavy-duty aluminum foil before lowering it onto the trivet. The foil acts as a protective shield, causing the condensed water to slide harmlessly off the sides while keeping the cheesecake surface perfectly smooth and bone-dry.

The Ingredient Breakdown

FOR THE CRUST

1 1/2 cups graham cracker crumbs form the base. About 10 to 11 full graham cracker sheets processed in a food processor gets you right to 1 1/2 cups. The crumbs should look like fine, sandy rubble — not powder, not chunks. If you pulse too long and end up with powder, the crust will be dense and won't hold its shape when you slice. I stop when I can see a few slightly larger crumble pieces mixed in with the fine crumbs. That variation in texture is what gives the baked crust its snap.
1/2 teaspoon cinnamon in the crust is a quiet nod to the cinnamon in the bananas foster topping. It's not prominent on its own, but it creates a throughline of warm spice that ties the whole dessert together. Don't skip it.
5 tablespoons butter, melted bind the crumbs together. The mixture should look like wet sand — it should clump when you press it between your fingers but not feel greasy. Too little butter and the crust crumbles when you slice. Too much and it becomes dense and hard. Five tablespoons is the sweet spot for a 7-inch pan.

FOR THE CHEESECAKE FILLING

3 (8 oz) packages cream cheese, room temperature are the entire structure of this cheesecake. This is non-negotiable: the cream cheese must be fully at room temperature before it goes in the mixer. I take mine out at least 2 hours before I start, and in a cool kitchen, I've done 3 hours. Cold cream cheese never fully incorporates — you'll see small white lumps in the batter that don't smooth out no matter how long you mix, and they'll show as dense spots in the finished cheesecake. Philadelphia is the brand I use. It has the highest fat content of widely available cream cheeses, which is what gives the filling that ultra-rich, dense texture. Store brand works in a pinch but the result is slightly looser.
1/2 cup granulated sugar sweetens the filling. Cheesecake is naturally slightly tangy from the cream cheese, and 1/2 cup sugar balances that without making the filling cloying. The bananas foster topping is already very sweet, so you want the cheesecake itself to stay on the restrained side. I tested this recipe with 3/4 cup sugar once and the whole thing tasted too sweet once the topping was added.
2 tablespoons flour stabilizes the filling and prevents it from being too soft in the center. This is especially important in a pressure cooker environment — the steam and heat can sometimes make a flourless cheesecake filling slightly runnier than you'd get from a traditional oven bake. The flour gives it a little more structure without affecting the flavor at all. Cornstarch works as a 1:1 substitute if you want to keep it gluten-free.
2 teaspoons pure vanilla extract are the aromatic base of the filling. Use pure vanilla, not imitation. The flavor difference is real and noticeable in something as ingredient-light as cheesecake filling. I keep a bottle of Nielsen-Massey in my pantry for exactly this kind of recipe — it's worth the extra dollar or two.
1/2 cup heavy whipping cream adds richness and helps create that velvety, slightly custardy texture that separates a great cheesecake from a dense, stiff one. The cream gets added before the eggs and whipped briefly into the batter — it lightens the whole filling just slightly and makes the final texture melt rather than sit on your tongue.
2 eggs provide structure and set the filling during pressure cooking. Add them one at a time, mixing only until the yolk disappears into the batter after each addition. This is the step I stress the most: do not overmix after adding the eggs. Overmixing incorporates too much air, which causes the cheesecake to puff and then collapse and crack as it cools. Mix just until combined — literally 10 to 15 seconds per egg — and then stop.

FOR THE BANANAS FOSTER TOPPING

1/4 cup butter is the base of the caramel sauce. Use unsalted if you want to control the salt level exactly; salted works too and adds a nice background note. The butter melts first and the sugar dissolves into it to form the caramel base.
1/2 cup light brown sugar creates the caramel. Light brown sugar gives you a cleaner, less intense caramel flavor than dark brown sugar, which can edge toward molasses territory. Either works — dark brown just makes a bolder, more robust sauce. I use light for this recipe because the rum already adds enough depth.
1/2 teaspoon salt is a flavor amplifier. It sharpens the caramel, keeps the sweetness from being one-dimensional, and makes the banana flavor pop. Don't leave it out.
1 cinnamon stick (or 1/2 teaspoon ground cinnamon) infuses the sauce as it cooks. A whole cinnamon stick is more aromatic and subtle — it gives fragrance without turning the sauce spicy. Ground cinnamon works but distributes more aggressively and can make the sauce taste powdery if you use too much. Remove the cinnamon stick before pouring the sauce over the cheesecake.
2 bananas, sliced go in after the caramel is formed. They should be ripe — yellow with a few brown spots — which means their natural sugars have developed and they'll soften beautifully in the caramel without turning to mush. Underripe bananas (still greenish) will be starchy and won't absorb the caramel the same way. Overripe bananas will fall apart completely. Yellow with a few spots is exactly right.
1/3 cup dark rum is what transforms this from a banana caramel sauce into bananas foster. Dark rum has molasses and vanilla undertones that integrate beautifully into the caramel. Sailor Jerry, Myers's, and Gosling's Black Seal are all reliable choices. The flambé burns off a significant portion of the alcohol but leaves behind a concentrated rum flavor that's smoky, slightly sweet, and distinctly grown-up. If you prefer not to use alcohol, rum extract (start with 1 teaspoon) or bourbon give you different but still excellent results.

close up shot of instant pot bananas foster cheesecake on a white plate and gold fork

How to Make Instant Pot Bananas Foster Cheesecake (Step-by-Step)

Step 1: Make and Bake the Crust

Preheat your oven to 350°F. Process the graham crackers in a food processor until you have 1 1/2 cups of fine crumbs with a little texture variation — not completely powdered. Add the cinnamon and melted butter and pulse 4 to 5 times until the mixture looks like wet sand. Press the crumb mixture into the bottom of a greased 7-inch springform pan and bring it about 1 inch up the sides. Use the flat bottom of a measuring cup to press it firmly and evenly — you want it compact enough that it holds together when sliced. Bake for 10 minutes until the edges look just set and the crust smells toasty. It will feel soft when it comes out. That's normal — it firms up as it cools. Set it on a wire rack while you make the filling.

Step 2: Make the Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed for 3 to 4 minutes until it's completely smooth, glossy, and slightly fluffy. Stop and scrape down the sides. It should look like whipped butter — no lumps, no dry patches. With the mixer on low, slowly add the sugar and flour. Mix until just combined, about 30 seconds. Add the vanilla and heavy cream. Mix on low until incorporated, then increase to high for 1 minute. The batter will look slightly looser and creamier. Scrape the bowl again — pay attention to the bottom, where lumps like to hide. Now add the eggs one at a time on the lowest speed, mixing only until the yolk disappears after each addition. The moment the last yolk is gone, stop the mixer. Overmixing here is the single most common cheesecake mistake.

Step 3: Fill and Cover

Pour the filling into the cooled crust. Gently tap the bottom of the pan on the counter 3 or 4 times — you'll see small air bubbles rise to the surface and pop. That's exactly what you want. Smooth the top with an offset spatula or the back of a spoon. Cover the pan completely and tightly with aluminum foil — fold the edges under the rim to seal it. This prevents condensation from dripping onto the surface of the cheesecake during pressure cooking.

Step 4: Pressure Cook

Add 1 cup of water to the Instant Pot inner liner. Place the trivet in the pot and lower the foil-wrapped cheesecake pan onto it. If your trivet doesn't have handles, use a foil sling — fold a long piece of aluminum foil into thirds lengthwise, place it under the pan, and use the two ends as handles to lower and lift. Lock the lid and set the valve to Sealing. Cook on Manual High Pressure for 40 minutes. When the timer ends, allow the pressure to naturally release for 10 minutes, then switch to Venting for any remaining steam. Open the lid — the steam that escapes will smell like vanilla and warm custard.

Step 5: Cool and Chill

Remove the cheesecake from the pot and carefully peel back the foil. The surface will look jiggly and underdone — this is completely correct and exactly what you want. Run a thin knife or offset spatula around the edge of the pan to loosen the filling from the sides (this prevents cracking as it cools and contracts). Let it cool to room temperature on a wire rack, about 1 hour. Then refrigerate for at least 6 hours, or overnight. The cheesecake will firm up completely in the fridge and the center will set to that perfect dense, velvety texture. Don't rush this step. A cheesecake cut before it's fully set is a sad cheesecake.

Step 6: Make the Bananas Foster Topping

This step happens right before serving. In a large, wide skillet over medium-high heat, melt the butter. Add the brown sugar, salt, and cinnamon stick and stir until the butter and sugar are fully melted together into a smooth caramel base — the mixture will smell like toffee and look glossy. This takes about 2 minutes. Add the sliced bananas and gently fold them into the caramel with a rubber spatula, coating them completely. Reduce the heat to medium-low and let the bananas simmer in the sauce for 1 to 2 minutes. They should soften and take on a caramel color at the edges but hold their shape. Now pour in the rum. The sauce will sizzle and steam dramatically. Stir to combine.

Step 7: The Flambé (Optional but Worth It)

Take your kitchen torch and touch the flame carefully to the surface of the rum sauce, or tilt the pan very slightly over a gas burner and use the flame to ignite it. The rum will catch and burn with a blue flame for about 30 to 60 seconds. Gently swirl the pan to keep the flame moving and encourage it to burn off completely. When the flame dies on its own, you're done — the alcohol has burned off and what's left is a smoky, concentrated caramel with a complexity that the unflambéed version just doesn't have. If you're skipping the flambé, just cook the sauce for 2 additional minutes over medium heat to cook off some of the raw alcohol flavor. Remove the cinnamon stick.

David's Tip

To get the perfect slice, run a large knife under very hot water for 30 seconds, wipe it dry, and make your first cut. Rinse and dry again between every single cut. Warm, dry knife through cold cheesecake gives you those clean, sharp slices that look like a bakery photo. A cold or wet knife drags through the filling and makes a mess of the layers. This trick works for every cheesecake — it's one of the first things I learned in a restaurant kitchen and I've used it ever since.

A close-up of a single slice of Bananas Foster Cheesecake showing the creamy ivory filling, cinnamon graham crust, and glistening caramel-rum banana topping

Fun Variations

Bananas Foster Cheesecake Bars: Press the crust into a 9×9 inch baking pan, make the filling the same way, and bake in a 325°F oven for 40 to 45 minutes. Chill, cut into squares, and spoon the bananas foster topping over individual bars at serving. Great for a crowd.

Coconut Rum Version: Swap the dark rum for coconut rum and add 1/4 cup toasted coconut to the graham cracker crust. The tropical combination is incredible. Check out my Piña Colada Cheesecake Bars for more inspiration in this direction.

Bourbon Bananas Foster: Replace the dark rum with a good bourbon — something with vanilla and caramel notes like Maker's Mark or Woodford Reserve. The sauce will be warmer and less boozy-tasting, with a deeper vanilla finish. You get the same drama without the rum.

No-Flambé Version: Skip the igniting entirely and just cook the sauce for an extra 2 to 3 minutes after adding the rum to cook off the raw alcohol. You lose a bit of the smoky complexity the flambé adds, but the sauce is still excellent and this is the right call if you're cooking with kids around or you're not comfortable with open flames.

Chocolate Bananas Foster: Add 2 tablespoons of dark cocoa powder to the graham cracker crust and stir 1/4 cup of melted bittersweet chocolate into the filling before adding the eggs. Chocolate, banana, and rum is a combination that makes sense the moment you taste it.

A whole Instant Pot Bananas Foster Cheesecake on a green platter with glossy rum-banana caramel sauce draped over the top and sliced bananas arranged on top, side view

Storage and Make-Ahead Instructions

Make-Ahead Strategy: This is one of the best make-ahead desserts in my rotation. Make and pressure cook the cheesecake 1 to 2 days ahead, keep it refrigerated, and make the bananas foster topping fresh in the 10 minutes before you're ready to serve. The cheesecake tastes better after 24 hours in the fridge than it does after 6 hours. Plan for that.

Refrigerator: Store the plain cheesecake (without the topping) covered in plastic wrap or in an airtight container for up to 5 days. If you've already added the topping, store leftovers the same way — the bananas will soften further overnight but the flavor is still excellent. Eat within 2 to 3 days once the topping has been added.

Freezer: Freeze the plain cheesecake — without the bananas foster topping — wrapped tightly in plastic wrap then aluminum foil, in an airtight container, for up to 3 months. Thaw overnight in the refrigerator before adding the fresh topping. Do not freeze a cheesecake that already has the bananas foster sauce on it — the bananas don't freeze well and the caramel separates on thawing.

Serving Suggestions

As a tableside moment: Bring the whole cheesecake to the table first, then make the bananas foster topping in a skillet at the stove and carry it out warm. Pour it over the cheesecake in front of your guests. The contrast of the warm, glossy caramel hitting the cold white cheesecake is pure drama — and the smell that fills the room when that rum hits the hot pan is worth it on its own.

With a scoop of vanilla ice cream: Serve a slice with a small scoop of vanilla on the side. The extra cold and creaminess plays against the warm sauce even more dramatically than the cheesecake alone.

With a dollop of lightly sweetened whipped cream: A cloud of fresh whipped cream alongside (not on top, which would compete with the sauce) gives a lighter contrast to the richness of the cheesecake and the bananas foster.

As the finale to a New Orleans-themed dinner: Pair it with my Dirty Rice with Sausage for a Southern-inspired dinner spread that earns this cheesecake as its finale. The whole meal tells a story.

More Instant Pot Cheesecake Recipes

This Instant Pot Bananas Foster Cheesecake is the kind of recipe that changes how people think about what you're capable of in the kitchen. It looks like a restaurant dessert, it tastes like a restaurant dessert, and the moment that rum sauce hits the pan tableside and everyone smells what's coming — that's the kind of cooking moment I live for. Plan a day ahead, make the topping fresh, and let the whole thing speak for itself.

Try it and leave a comment below. I especially want to hear from you if you did the flambé. First-timers always have a story.

David Murphy

Instant Pot Bananas Foster Cheesecake

A silky, crack-free pressure cooker cheesecake on a cinnamon graham cracker crust, topped with a warm flambeed bananas foster sauce of butter, brown sugar, cinnamon, rum, and sliced bananas. Make the cheesecake the night before and finish the topping fresh right before serving.

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Prep Time 15

Cook Time 50

Additional Time 6

Total Time 7 5

Servings: 8 slices

Course: Instant Pot

Cuisine: Dessert

Calories: 479

Ingredients

For Crust

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

For 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

For Topping:

¼ cup butter
½ cup light brown sugar
½ teaspoon salt
1 cinnamon stick or ½ teaspoon ground cinnamon
2 bananas sliced
⅓ cup dark rum

Instructions

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.
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.
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.

Nutrition

Serving: 1SliceCalories: 479kcalCarbohydrates: 42gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 120mgSodium: 464mgPotassium: 121mgFiber: 1gSugar: 31gVitamin A: 1055IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg

Notes

Pro Tips for the Best Bananas Foster Cheesecake

Room temperature cream cheese is mandatory: Pull it from the fridge at least 2 hours before you start. In a cold kitchen, go 3 hours. This single step is the difference between a silky filling and a lumpy one. You cannot fix cold cream cheese lumps by mixing longer — you just incorporate more air and end up with a puffy, cracked cheesecake.
Don't overmix after adding the eggs: Mix only until the yolk disappears into the batter. Stop immediately. Overmixed eggs create air bubbles that make the cheesecake puff in the pressure cooker, then crack and sink as it cools. Ten to fifteen seconds per egg, maximum.
The jiggle test is real: When you open the Instant Pot, the center of the cheesecake should jiggle like set Jell-O — not slosh like liquid, not stand firm. That jiggly center is exactly right and means the cheesecake is perfectly cooked. It will set completely in the fridge.
Chill overnight, not just 6 hours: Six hours is the minimum. Overnight is what makes the texture go from “good cheesecake” to “remarkable cheesecake.” The filling continues to firm and the flavor deepens with the extra chill time.
Make the topping fresh, right before serving: The bananas will continue to soften and the caramel will thicken as it sits. Make it, pour it, serve it. Don't make it an hour ahead and let it congeal on the cheesecake.
Use ripe but firm bananas: Yellow with a few brown spots is ideal. Too green and they won't soften or absorb the caramel. Too brown and they'll fall apart completely in the sauce and turn mushy.

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FAQs: Bananas Foster Cheesecake, All the Answers

Why does my cheesecake look undercooked when I open the Instant Pot?

Because it is — and that's exactly right. A perfectly cooked Instant Pot cheesecake will jiggle in the center like set Jell-O when you remove it from the pot. It looks underdone because the filling hasn't fully firmed up yet. That happens in the refrigerator over the next 6 to 8 hours as the cheesecake cools slowly and the proteins in the eggs set. If you put a fully firm cheesecake in the pressure cooker, it's overcooked. Trust the jiggle.

What size pan do I need?

A 7-inch springform pan is the standard size for Instant Pot cheesecakes made in a 6-quart pot. It fits on the trivet with enough clearance for the steam to circulate around it. A standard 9-inch springform will not fit. If you only have a 6-inch pan, reduce the cook time to 35 minutes at High Pressure with the same 10-minute natural release.

Can I make this without a kitchen torch?

Yes. You can ignite the rum carefully by tilting a gas burner pan, or you can skip the flambé entirely. To compensate for the missing flambé flavor, cook the sauce for 2 to 3 extra minutes after adding the rum over medium heat, stirring constantly. The raw alcohol will cook off and the sauce will concentrate. You won't get the same smoky depth as the flambéed version, but it's still a very good sauce.

Can I use light rum instead of dark rum?

You can, but dark rum is significantly better in this application. Dark rum has molasses and vanilla undertones from the barrel aging that make the caramel sauce taste complex and layered. Light rum is cleaner and more neutral — the sauce will taste more straightforwardly sweet without the depth. If dark rum isn't available, Bourbon is a better substitute than light rum. As I mentioned above, rum extract starting at 1 teaspoon is the alcohol-free option.

My cheesecake cracked. What happened?

Three likely causes. One: the cream cheese wasn't fully at room temperature, which means it never fully incorporated and the filling was uneven. Two: the eggs were overmixed, which incorporated air that caused the filling to puff and then crack as it contracted while cooling. Three: the cheesecake was moved or disturbed before it was fully cooled and set. The good news: the bananas foster topping covers any cracks completely. Nobody at your table will know. But for next time — room temp cream cheese, gentle egg mixing, and leave it completely alone until it's cool.

Can I make the bananas foster topping ahead of time?

I strongly advise against it. The sauce thickens as it cools, the bananas continue to soften and break down, and reheating can make the caramel grainy and separate. The whole topping takes about 10 minutes to make from scratch. Make it fresh right before you're ready to serve — that's the right call every time.

Can I make this in the oven instead of the Instant Pot?

Absolutely. Bake the crust at 350°F for 10 minutes. Pour in the filling and bake at 350°F for 15 minutes, then reduce the heat to 200°F and bake for an additional 50 to 60 minutes until the center jiggles like Jell-O. Crack the oven door and let the cheesecake cool slowly inside for about 15 minutes before removing to a rack. The oven version is more likely to crack across the top than the Instant Pot version, but the flavor is just as good. The bananas foster topping covers any cracks either way.