Crust: ¾ c crushed chocolate graham crackers
2 tsp. sugar
2 tbsp. butter melted
2 ripe bananas, mashed
1/8 c chocolate syrup
16 oz. cream cheese, room temperature
½ c sugar 1 tsp vanilla extract
2 eggs, room temperature
1 egg yolk, room temperature 1 tbsp. heavy whipping cream
1 pinch of salt
½ c sour cream or banana yogurt
2 tsp sugar
1 banana sliced
Pan can be purchased though kookingwithkeith.com
1. Mix cookie crumbs and melted butter together and mix.
Place in the bottom of a greased 7″ push pan or a springform pan and press firmly into the bottom and 1 inch up the sides.
Place pan in the freezer for 10 minutes.
2. Blend together cream cheese and sugar then add bananas, cream, salt and vanilla until smooth.
Add eggs and yolk, one at a time, mixing just enough to combine.
Do not over mix the eggs. Pour filling into the pan, add chocolate syrup on top and swirl in with the back of a knife. Place 1½ cups of water to the pressure cooker and place a trivet inside the pot. Cover cheesecake with aluminum foil . Place in pressure cooker, set on high for 38 minutes and 15-minute natural release. The center will be slightly jiggly, but the heat will continue to cook the center. 9. Mix together sour cream and sugar or banana yogurt and spread on top while still hot. Cool on wire rack for one hour. Lightly cover and place in refrigerator overnight. Remove cheesecake from pan Add banana slices and drizzle with chocolate before serving
Keith Tant, LLC