Bananas Foster Cheese Cake -

Bananas Foster Cheese Cake

Course Dessert

Cuisine American

Keyword bananas foster,cheesecake,caramel

Prep Time 20

Cook Time 45

Release time 10

Total Time 1 15

Servings slices

Calories 893kcal

Prepare pan by lining it with a parchment paper circle and spraying lightly with a non stick baking spray.
Mix all ingredients together until the consistency of wet sand.
Spoon the mixture into the prepared 8- inch springform pan.
Press into the pan and place into the freezer while making filling.

Use a stand mixer or hand mixer to combine the cream cheese and sour cream together until fluffy.
Mix in the sour cream, flour, banana extract, and rum extract until blended.
Mix in eggs (one at a time) until blended.
Add 1 ½ cups of water to the bottom of the Instant Pot.
Pour the filling mixture into the prepared springform pan. Cover top of pan with foil, sealing edges. Place pan on trivet and place in the Instant Pot.
Seal lid. Set time for 45 minutes on high.
Allow to natural release for 10-min. (should be jelly-like in the center)
Cool on wire rack.

Heat sugar over medium heat in saucepan stirring continuously until melted. Be careful to not allow to burn.
Add butter and stir until melted and combined.
Cook for 1 minute without stirring on medium heat.
Slowly add heavy whipping cream and stir in. After the cream has been added stop stirring and allow to boil for 1 minute.
Remove from heat, stir in salt, rum extract, and banana extract.
Let cool and add sliced bananas evenly over top.
Pour the topping mixture over top of cheesecake and allow it to run down the sides.
Cool before slicing.

Be sure to have your cream cheese and eggs at room temperature.

Use a parchment circle in the bottom of the pan to help remove easily.

Tap the bottom of your pan once it is filled to remove any air bubbles.