1 cup vanilla wafer crumbs (or other cookie crumbs)
2 tsp sugar
3 Tbsp melted butter
2 8-oz pkg cream cheese, warmed
1 cup sugar
2 Tbsp cornstarch
1 tsp vanilla
1/3 cup mashed banana
1 tsp lemon juice
1/3 cup crushed and drained strawberries
1 Tbsp strawberry jam
1/3 cup well-drained crushed pineapple
Chocolate syrup (like Hershey's or Quik)
Maraschino cherries with stems
Warm the cream cheese - it's much easier to blend if it's warmer than room temperature. Put the wrapped cream cheese in an open ziplock bag. Push it into a sink or bowl of hot tap water to force the air out and then close it. Leave it to warm for about 15 minutes.
Spray the cheesecake pan with baking spray like Pam. Lining the bottom or sides with parchment is not necessary.
Mash the banana and mix it with the lemon juice. Mash the strawberries with a fork and strain them to remove excess juice. Mix them with the strawberry jam. Drain the pineapple, squeezing out as much juice as possible.
Mix ingredients with a fork and gently press them into the bottom of the pan and up the sides a bit if you like. Do not press the crumbs down too firmly. It’s much easier to slice and serve if you use a gentle touch. Put it in the fridge or freezer while you make the filling or, if you prefer, bake it at 350 degrees for 9 minutes, then cool completely.
Mix the warmed cream cheese, sugar and cornstarch until smooth. Add vanilla and eggs, beating only until incorporated. Do not overbeat once the eggs are in.
Divide the batter into 3 bowls. Add mashed banana and lemon juice to one. Add the strawberry and jam mixture to the second one. Add the drained pineapple to the third.
The Layers: The batter will be quite liquid. Pour the banana layer into the crust. Gently spoon the strawberry filling over the banana layer. Repeat with the pineapple filling.
Note: If you want distinct, precise layers, freeze the banana layer for 45 - 60 minutes until firm. Then add the strawberry filling and freeze again. Finally, add the pineapple layer and cook as normal. No need to thaw it before cooking.
Cover the pan with tin foil or a silicone lid. Put 1 1/2 cups of water in the Instant Pot and the cheesecake on the trivet. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 34 minutes for a 7” cheesecake.
PAN SIZE AND COOK TIMES:
6-inch pan --- 37 minutes
7-inch pan --- 34 minutes
8-inch pan --- 31 minutes
4-inch pans or Individual ramekins or mason jars --- 12 minutes
For 1 1/2 times the filling:
7-inch pan --- 38 minutes
8-inch pan --- 35 minutes
For 2 times the filling:
8-inch pan --- 38 minutes
When it beeps that it's done, leave it for 15 minutes natural release. Then flip the valve to Venting and when the pin drops, open the pot and remove the cheesecake.
Remove the tin foil and blot up any condensation with a paper towel. Allow it to cool on the counter for an hour. Cover and refrigerate for at least 4 hours, preferably overnight.
To remove the cheesecake from the pan, use my hot towel trick. Run a tea towel under hot tap water and wring it out. Wrap it around the pan for 15-30 seconds, then run a thin knife around the cheesecake to loosen the edges. Reheat the towel under hot water, wring it out and set the pan on it for another 30 seconds. This will melt the butter on the bottom of the crust and make it easy to remove the bottom of the pan.
Decorate the cheesecake with sliced bananas, whipped cream, chocolate syrup, maraschino cherries and chopped nuts, banana split-style.