Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/3 cup (75g) Unsalted butter, melted
  • 2 tbsp (15g) Brown sugar
  • 1/2 tsp (2g) Ground cinnamon
  • 16 oz (450g) Full-fat cream cheese, softened
  • 1 cup (120g) Powdered sugar
  • 1/2 cup (120ml) Concentrated horchata
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1.5 cups (360ml) Heavy whipping cream, chilled
  • 2 tbsp (30ml) Horchata syrup
  • 1 cinnamon stick
  • 1 pinch ground cinnamon

Instructions:

  1. Combine Graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a flat glass. Place in the freezer for 10 minutes to firm up.
  2. Beat the softened cream cheese and powdered sugar on medium-high speed until smooth and fluffy, approximately 3 minutes.
  3. Lower the mixer speed and stir in the concentrated horchata, vanilla extract, and ground cinnamon until the color is a uniform pale gold.
  4. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula with a 'cut and fold' motion to maintain aeration.
  6. Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
  7. Drizzle with horchata syrup and garnish with a cinnamon stick and a pinch of ground cinnamon before serving.