Crust
1 package bread mix – prepare according to package + 1/2c sweetener + 3tsp banana nut bread drops (link in bio + code mermaid-10) + 1T cinnamon. Pour 1c of batter into a greased & lined 6 inch cheesecake pan & bake at 350 for 10 minutes. Set aside & let cool.
Cheesecake filling
8oz Cream Cheese softened
1 egg + 1 yolk room temp
2T heavy whipping cream
1/4cup + 2T Allulose blend (FAVORITE)
1tsp Vanilla Extract
A pinch of kosher salt
Cream together your cream cheese, heavy whipping cream, sweetener, extract, & salt.
Taste test for sweetness.
Now, add your egg + yolk & mix them in.
note do not over mix. You just want to incorporate the eggs in.
Add to your crust pan – only fill to 3/4 of the way. (You may have extra)
Add a cut of paper towel to the top (collects moisture). Then cover with foil, tightly.
To your instant pot add 1.5 cups of water and your trivet. Place your cheesecake on top, close your instant pot.
Set on manual mode 35 minutes, & 18 minutes natural pressure release.
At this point check how jiggly it is.
Mine was perfect so I didn’t add it back in like I do with all my cheesecakes.
Once done it will be a little jiggly that’s ok. It’ll set over night and come it perfect
Topping
A couple scoops of my collagen banana pudding – recipe posted last Sunday.
Baking it in an oven instead
Preheat over to 350 & bake 55 minutes using a water bath.
Shield edges with foil if they start to brown faster. (Paper towel is not needed for recipe)
ENJOY
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