No-Bake Cheesecake Recipe

In a large bowl, mix the graham crumbs, almonds, cinnamon, sugar and salt.

Add the melted butter and stir until all the crumbs are coated.

Pour mixture into a 9” spring form pan. Use a flat-bottomed measuring cup to firmly press the crust on the bottom and up the sides of the pan.

Freeze the crust while preparing the filling (at least 20 minutes).

Filling:

With an electric mixer, whip the heavy cream until stiff peaks form; transfer to a bowl and set aside.

In the same mixer bowl used for whipped cream, combine the cream cheese, cinnamon spread, and sugar. Mix on medium-high speed until creamy (about 3 minutes), scraping the sides of the bowl as needed.

Turn off mixer and add the salt, sour cream and zest. Beat on medium speed for 3 minutes, scraping the sides of the bowl as needed.

Turn off the mixer and with a rubber spatula, fold in the whipped cream until fully incorporated.

Remove crust from freezer and pour cheesecake mixture into the pan. Cover with plastic wrap and refrigerate for at least 5 hours.

Topping:

In a small bowl, whisk together the cinnamon spread and orange juice until well blended. Store in refrigerator until ready to use.

When ready to serve, remove cheesecake from spring form pan and drizzle with topping.