Ingredients
Scale
For the Crust
- 3 cups graham cracker crumbs
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) + 5 Tbsp salted butter, melted
Cheesecake Filling
- 4 (8-oz) packages full-fat cream cheese, softened to room temperature
- 1 1/2 cups packed light brown sugar
- 1 (3.4 oz) package banana cream instant pudding powder
- 2 1/2 cups heavy whipping cream, cold
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp almond extract
Extra Toppings/Garnishes (optional)
- Banana cream pudding
- Mini Nilla wafers
- Fresh banana coins
- Fresh mint leaves
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly spray with baking spray.
- Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press mixture firmly into pan. Bake for 10 minutes; set aside.
- Beat cream cheese until smooth. Add brown sugar and mix well.
- In a separate bowl, whisk banana cream pudding powder with heavy cream until dissolved. Add to cream cheese mixture and mix until smooth. Add vanilla and almond extract and combine.
- Pour cheesecake filling over cooled crust and smooth evenly. Cover and refrigerate at least 8–12 hours until set.
- Lift cheesecake using parchment paper. Cut into squares and garnish with banana cream pudding, mini Nilla wafers, banana coins, and mint leaves as desired.
Notes
- Store leftovers in the fridge without garnishes for up to one week.
- Can freeze for up to 3 weeks.
- For clean slices, run knife under hot water between cuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts and Sweets
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian