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! The perfect combo of bananas, cinnamon, brown sugar, and rum makes this a show-stopping cheesecake!
What is Bananas Foster Cheesecake?
Bananas Foster is typically a dessert that is served over vanilla ice cream. You combine butter, brown sugar, cinnamon, dark rum, and bananas. Add alcohol and ignite with a kitchen torch.
How Do I Store Bananas Foster Cheesecake?
You can store this recipe in the refrigerator for up to 5-7 days. Cover Bananas Foster Cheesecake with plastic wrap to keep out any fridge smells.
Can I Freeze Bananas Foster Cheesecake?
Wrap the cheesecake in plastic wrap or aluminum foil and place it in an airtight container before storing it in the freezer. Bananas Foster Cheesecake will keep in the freezer for 3-6 months.
What Size Instant Pot Do I Need for Bananas Foster Cheesecake?
I use a 6 quart Instant Pot Duo– this one works perfectly for my family of four.
My Bananas Foster Cheesecake Looks Undercooked! What Did I Do Wrong?
A: This is perfectly normal. When you remove the cheesecake from the Instant Pot, it will look a little undercooked. However, let it set up overnight in the fridge, and it will be perfect!
Tips for Making Bananas Foster Cheesecake
- Bake your crust before adding in the filling to help get that crunch in your crust. If you prefer a softer crust, skip this part.
- Make sure your cream cheese is at room temperature before beginning. This critical step will ensure that your cheesecake has a good consistency. Also, cream your cream cheese for 5-6 minutes before adding any ingredients to avoid overmixing and ending up with a lumpy cheesecake.
- While we are on the topic of cream cheese, PLEASE use good quality cream cheese in your cheesecake.
Recommended
Instant Pot Gingerbread Cheesecake
Carrot Cake Whoopie Pies
Easy to Make Instant Pot Blueberry Compote
Mason Jar No Bake Strawberry Cheesecake
Notes
I know you’ll love Bananas Foster Cheesecake just as much as my family! But be sure to keep a few things in mind:
- After baking, bring the cheesecake to room temperature, and then allow the cheesecake to set in the refrigerator overnight. This helps the cheesecake set up entirely for a perfect cheesecake the next day.
- To make Bananas Foster Cheesecake in the oven, Bake the crust according to the instructions. For the filling, combine according to instructions and bake at 350 degrees for 15 minutes, then reduce the heat to 200 degrees and bake for an additional 50-60 minutes until the center of the cheesecake slightly jiggles. Crack the oven door and allow the cheesecake to cool slowly for about 15 minutes.
- To get the perfect slice of cheesecake, take a large butcher knife, and run it under hot water for 2-3 minutes to warm it up. You can also use a kitchen torch but be careful. Remove water from the knife and make your first cut into the cheesecake. Run the knife under water to clean, wipe off the excess water, and make your second cut.
Ta-Da! Perfect slice every time.
Substitutions
- Heavy Whipping Cream: Substitute 1 part melted butter and 3 parts milk and whisk together well.
- Vanilla extract: It is best to use PURE vanilla, but if you only have an imitation on hand, feel free to use that.
- Dark Rum: You can substitute dark rum with rum extract or Bourbon in this Bananas Foster Cheesecake Recipe
More Yummy Dessert Recipes You’ll Enjoy
If you like these delicious Bananas Foster Cheesecake, you’ll want to try some of our other dessert recipes! Try any from the list below.
Instant Pot Apple Cheesecake
Fig Loaf Cake
Gingerbread Loaf Recipe
Cast Iron Skillet Pear Tart Recipe
Banana Chocolate Tarts
Mini Pecan Tarts Recipe
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!
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
- â…“ cup dark rum
Instructions
- 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.