You won’t believe that this Banana Bread Bottom Cheesecake is low carb or how easy it is to make using your instant pot! If you don’t have an instant pot, don’t worry! This recipes also includes directions for baking in the oven.
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Have you guys noticed the influx of delicious recipes being shared all over Facebook? I feel like that wasn’t even a thing a few years ago, and now my feed is full of tempting treats. I suppose it’s better then political posts or other hot topics – but it sure can make sticking to a keto way of life a little more challenging.
The other day one of my friends shared a post for a banana bread bottomed cheesecake that left me drooling all over my iPhone. I love banana bread and I love cheesecake – so putting the two together seemed like a match made in heaven. I knew that I could make a low carb cheesecake in a cinch, but the banana bread was another story.
I got to work on that first and luckily I was able to come up with an AMAZING low carb banana bread recipe which you can find HERE! You already know that the second I locked down the banana bread I was making this cheesecake. The result is unbelievably good and definitely one of my favorite keto desserts to date.
I don’t think that there is any better way to make a cheesecake then in the instant pot.
They come out perfect every single time without fail. If you have an instant pot, I highly recommend that you use it for this recipe, but if you don’t have one – no worries. I have included instructions for using the oven as well.
The first step in this recipe is to make the banana bread bottom.
You will cook it in the oven until it is slightly underdone. You can check out the picture below to see what mine looked like when I took it out of the oven. If you are planning on cooking your cheesecake in the instant pot, then be sure that you only use a 7 or 8 inch spring form pan. Any larger will not fit. (I’ve linked to the one I use below).
When using the instant pot, you will also need to make a “sling” out of aluminum foil so that you can easily get your cheesecake in and out of the instant pot. Just tear off a piece of foil that is about 2 feet long and fold it 4 times lengthwise. Set your cheesecake on the center of the sling and then use the sling to lower the cheesecake into the pot. (see the picture below for an example)
I could eat this cheesecake every single day for the rest of my life and be one happy girl. I love it topped with my Browned Butter Caramel Sauce or all by itself. It also freezes really well, so you could freeze it in individual portions for a nice treat when your sweet tooth strikes!
This cheesecake will keep in the fridge for up to a week … if it lasts that long!
Be sure to check out these other great recipes from This Mom’s Menu:
- Browned Butter Caramel Sauce | Keto, Sugar Free
- Keto Banana Bread | Gluten Free
- Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten Free
Did you make this recipe?
Don’t forget to rate and review it below. Also, be sure to tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!
Banana Bread Bottom Cheesecake
For the banana bread bottom
For the banana bread bottom
- Preheat the oven to 350F and grease a 7 or 8″ springform pan with non stick spray.
- In a large bowl, mash the banana with a fork then add in the melted butter, egg, egg yolk, and vanilla. Stir until well combined.
- In a separate bowl, combine the almond flour, flax meal, erythritol (or other sweetener), salt and baking powder. Stir until it’s all mixed together.
- Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
- Transfer batter to your prepared pan pan, and bake 10-15 minutes, taking it out when it is still slightly underdone
For the cheesecake
- In a large bowl, combine the cream cheese and erythritol using an electric hand mixer, until smooth and creamy. Add in the vanilla, sour cream, and heavy cream and mix until well combined.
- Add the egg, and mix just until combined. Be careful not to over mix the egg, as it will change the texture of the cheesecake.
- Pour this mixture into pan, on top of prepared crust
Cook the cheesecake (Instant Pot)
- Wrap the cheesecake with foil – crimping around the edges so that it stays secure.
- Pour 1 1/2 cups of water into the inner liner of your instant pot and place the trivet in the bottom, keeping the handles folded up.
- Fold a large piece of aluminum foil (about 2 feet) 4 times to make a sling that you will use to lift the cheesecake out of the IP when its done cooking.
- Lay the sling out, and set the cheesecake on top of it, centered. Gather up the two ends and carefully lift the pan, and set it into the instant pot. Leave the sling in place, just folding the edges over.
- Secure the lid on your instant pot and set the steam vent to the sealing position.
- Press “manual” and then the + or – button to adjust the time to 30 minutes. (make sure it is set to HIGH pressure)
- When cooking cycle ends, allow pressure to naturally release and carefully remove cheesecake from pot using the sling.
- Leave it covered for about 30 minutes, then carefully peel off the foil. Let it sit at room temp for about 1 hour, then refrigerate for about 4 hours before serving or removing from spring form pan (tough, I know!)
Cook the cheesecake (oven)
- Preheat oven to 400°F. Place a large pan filled with 1/2 inch of water in the oven.
- Carefully place cheesecake into preheated water bath in oven. Bake for 10 minutes, then turn the oven down to 350°F and bake for 25-30 minutes or until top is browned and the cheesecake is only slightly jiggly. Remove from oven and allow to sit at room temp for 1 hour, then in chill in the refrigerator for at least 4 hours before serving or removing from spring form pan.