Pressure Cooker Banana Pudding Cheesecake

Enjoy the rich and creamy tastes of banana pudding and the richness of cheesecake, all made in one easy-to-use pressure cooker. There are banana and cheesecake lovers who will love this dessert.

Ingredients:

• 2 cups crushed vanilla wafer cookies
• 1/2 cup unsalted butter, melted
• 3 ripe bananas, mashed
• 3 packages 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup whipped cream, for topping
• Banana slices, for garnish

Instructions:

Crush vanilla wafer cookies and melt butter together in a bowl

To make the crust, press the mixture into the bottom of a springform pan that has been greased

Cream cheese and sugar should be mixed in a different bowl until they are smooth

Eggs, vanilla extract, sour cream, and flour should all be added

Mix everything together well

Spread the cream cheese mix on top of the crust in the springform pan

One cup of water should be added to the pressure cooker

Put a trivet inside, and then carefully lower the springform pan on top of it

It will take 25 minutes of high pressure cooking after the lid is closed

Let the pressure drop naturally for 10 minutes, and then quickly let go of any remaining pressure

Take the cheesecake out of the pressure cooker with care and let it cool to room temperature

Put it in the fridge for at least four hours or overnight

Before you serve the cheesecake, cover it with whipped cream and top it with banana slices

Cut the Pressure Cooker Banana Pudding Cheesecake into pieces and enjoy