3 cups graham cracker crumbs
1/3 packed light brown sugar1 tsp cinnamon
one stick plus 5 tbsp butter
4, 8-ounce bars cream cheese, softened to room temperature
1 1/2 packed light brown sugar
1 3.4 oz package banana cream instant pudding powder
2 1/2 cups heavy whipping cream
1 tsp vanilla extract
1 tsp almond extract
Banana Cream Pudding
Fresh Banana slices
mini Vanilla Wafers
For the crust: Preheat oven to 350. Spray 9×13 baking pan with Baker’s Joy.
In large bowl combine graham crackers, brown sugar, cinnamon and melted butter. Mix until all graham cracker crumbs are moist. Pour crumb mixture into the baking pan and press tightly onto bottom of the pan. Bake about 10 minutes then let cool.
For the filling: In another large bowl beat the cream cheese with hand mixer until smooth. Add the brown sugar and continue mixing until well combined.
In separate bowl combine banana cream instant pudding powder and heavy cream. Use a whisk to combine well. Pour pudding mixture into cream cheese bowl and continue mixing until well incorporated. Add vanilla and almond extract, mix again. Pour cheesecake filling onto crust and spread evenly. Cover tightly and refrigerate overnight. Take cheesecake out of refrigerator and cut into squares. Right before serving add optional toppings. Only top squares that are being served at that time. Keep leftovers in fridge and add topping when ready to serve.