Banana Cream Pie and Cheesecake come together to make a truly stunning dessert!
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:6 hours
Yield:8 - 10 servings 1x
For the Crust
1 ½ cups Golden Oreo or Vanilla Wafer crumbs
3 tablespoons butter, melted
For the Cheesecake Filling
2 (8 ounce) packages cream cheese at room temperature
½ cup sugar
½ cup greek yogurt
2 tablespoons white flour
2 teaspoons vanilla extract
2 eggs at room temperature
For the No-Bake Banana Cheesecake and Whipped Cream Layer
1 ½ cups heavy whipping cream
1 teaspoon vanilla extract
6 ounces cream cheese at room temperature
1 (5 ounce) pack instant banana cream pudding mix
⅓ cup milk
2 tablespoons powdered sugar
For Serving: banana slices
Spray a 7 inch springform pan with nonstick cooking spray.
For the Crust: Stir cookie crumbs and melted butter together and press evenly across the bottom and one third of the way up the sides of the pan. Place in the freezer to set while you make the cheesecake filling.
For the Cheesecake Filling: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.
Add greek yogurt, flour, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
Add eggs, use hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
Remove the pan from the freezer and fill with the cheesecake mixture.
Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.
Carefully lower the prepared pan onto the trivet.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
When pressure cooking is complete turn the pressure cooker off. Use a 10-minute natural release and then release any remaining pressure.
Remove pan from pressure cooker and place on a cooling rack. Use a paper towel to soak up any excess water from the top of the cake. Let it cool on a cooling rack for about an hour.
Cover and place cheesecake in the refrigerator and chill for at least 4 hours.
Once the cheesecake is chilled, prepare the Banana Cheesecake Layer: Pour whipping cream and vanilla extract into a medium sized bowl and use a hand mixer to beat it until very thick.
To another bowl add 6 ounces cream cheese, banana pudding mix, and milk. Use the hand mixer (it’s okay if there is some cream left on the beaters) to mix it until smooth. It will be very thick, that’s okay.
Using a rubber spatula, gently stir in half of the whipped cream into the banana cream cheese mixture. Keep folding and stirring until it is thoroughly combined.
Add 2 tablespoons of powdered sugar to the remaining whipped cream (the plain whipped cream, not the banana mixture) and whisk to incorporate.
Spread the Banana Cream Cheese mixture on top of the cheesecake. Top with the whipped cream and spread until smooth. The pan will be completely full.
Chill the cheesecake for at least an hour or overnight.
To serve: Gently remove the springform ring. Garnish with banana slices and serve!
Always use room temperature eggs and cream cheese when making cheesecakes. This will ensure a smooth batter.
Gently stir the eggs into the batter. Aggressive mixing will incorporate air into the batter which can result in the cheesecake overflowing as it cooks.