Pioneer Woman Cherry Pie Parfaits

Found in Pioneer Woman magazine Summer 2026

 

1 3.4oz pkg instant vanilla or cheesecake pudding mix

1 1/2 c milk

3oz cream cheese, cubed and room temp

1/3 c powdered sugar

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt 

2 c heavy cream

2 21oz cans cherry pie filling

2 tbsp fresh lemon juice

3c crushed shortbread cookies

Whisk together the pudding mix and milk in a large bowl until the mixture starts to thicken, about 2 min.

 

Combine the cream cheese, powdered sugar, vanilla and almond extracts, and salt in a stand mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium high and beat until stiff peaks form, 2-3 minutes.

 

Scoop 1c of the whipped cream mixture into the pudding and gently fold until combined. Add 2 more cups of the whipped cream mixture; gently fold until the mixture is well combined and fluffy. Reserve the remaining whipped cream.

 

Combine the cherry pie filling with tthe lemon juice in a medium bowl. Divide half of the crushed cookies among 6 12oz jars or glasses. Divide half the pudding and half of the cherry mixture among the jars. Repeat to make another layer each of cookies, pudding and cherries. Top with the reserved whipped cream. Refrigerate for at least 1 hour and up to 1 day. The longer the parfaits sit, the softer the cookies will be. 

Pioneer Woman Cherry Pie

Found in Pioneer Woman magazine Summer 2026 

1 1/2 sticks cold salted butter, cut into pieces
3/4 cup cold vegetable shortening, cut into pieces
3 cups all-purpose flour, plus more for dusting
2 large eggs
5 Tbsp. cold water
2 Tbsp. sugar, plus more for sprinkling
1 Tbsp. white vinegar
1 tsp. kosher salt

For the filling:
6 cups fresh Bing or other sweet cherries, pitted (about 2 pounds)
1 cup sugar
2 Tbsp. balsamic vinegar
1/4 cup cornstarch
1/4 cup lemon juice (from about 2 lemons)
Vanilla ice cream, for serving 

 

For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine.
Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them.
 

For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.
 

Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
 

Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling.
Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
 

Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.

Pioneer Woman Stars and Stripes Cereal Treats

Found in Pioneer Woman magazine Summer 2026 here

 

4 Tbsp. salted butter, plus more for the pan
1 (10-ounce) bag mini marshmallows
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
6 cups rice cereal
1/4 cup white candy melts
1 cup red candy melts
1 cup blue candy melts
White star sprinkles, for decorating

 

Butter a 9-by-13-inch baking pan. Line with 2 overlapping sheets of parchment paper, leaving an overhang on the long sides.

 

Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and cook, stirring constantly, until melted and smooth, about 5 minutes. Stir in the vanilla and salt.
 

Remove the pan from the heat and gently fold in the cereal until combined. Transfer the mixture to the prepared pan and press into an even layer with damp fingers. Let cool completely, about 30 minutes.
 

Use the parchment paper to gently lift out the sheet of treats and transfer it to a cutting board. Trim the edges, if needed, then cut into 12 rectangles; they’ll be about 2 by 4 inches each. Insert a lollipop stick or craft stick into the bottom of each rectangle.
 

Put the white candy melts, red candy melts, and blue candy melts in 3 separate microwave-safe bowls and microwave in 15-second intervals, stirring, until melted and smooth.
 

Transfer the white candy melts to a resealable plastic bag; snip off a small corner. Line a baking sheet with parchment paper.
 

Dip the top corner of half of the treats into the red candy melts and place the dipped treats on the prepared baking sheet. Dip the remaining treats in the blue candy melts. Sprinkle the white star sprinkles over the blue treats. Drizzle the white candy melts in thin lines over the red treats. Let the candy set, about 20 minutes. 

 

Pioneer Woman Frozen Pink Lemonade

Found in Pioneer Woman magazine Summer 2026

 

1 c sugar

1 c fresh lemon juice (about 6 lemons)

1 c frozen strawberries

 

Make the simple syrup: whisk the sugar with 1 cup water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar completely dissolves, 2-3 minutes. Remove from the heat and pour into a heatproof container. Refrigerate until cooled, about 30 minutes.

 

Combine the simple syrup, lemon juice, frozen strawberries, and 4 cups ice in a blender and blend until smooth, about 15 seconds. Divide among glasses. 

Pioneer Woman Jalapeno Cheddar Corn Dogs

Found in Pioneer Woman magazine Summer 2026 and online here

1 cup self-rising flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon seasoning salt
Pinch freshly ground black pepper
1 cup buttermilk
1 large egg, beaten
Vegetable oil, for frying
8 jalapeño Cheddar smoked sausages
Mustard and ketchup, for serving

 

In a bowl, stir together the flour, cornmeal, sugar, baking powder, seasoning salt and black pepper. Add the buttermilk and egg, then stir until smooth. Transfer to a tall glass or mason jar. Set aside.
 

Heat 3 inches vegetable oil to 350 degrees F in a large heavy-bottomed pot over medium heat.
 

Skewer the sausages, going two-thirds of the way through. Set aside.
 

Working in batches of two, dip the first sausage into the batter, rolling it to completely coat. Carefully add to the hot oil, repeating with a second sausage.
 

Fry the corn dogs until golden brown, 2 to 3 minutes. Remove to a paper towel-lined sheet tray. Repeat with the remaining sausages.
Serve hot with mustard and ketchup. 

Pioneer Woman Dill Pickle Slaw

Found in Pioneer Woman magazine Summer 2026.

 

1 1/2 cups finely chopped dill pickles, + 1/3 cup brine from the jar

1 tbsp dijon mustard

1 tsp celery seeds

1 tsp mustard seeds

1 tsp salt

1/2 tsp sugar

1/2 tsp black pepper

1 garlic clove, finely chopped

1/4 cup olive oil

2 10oz bags slaw mix

1/2 sweet onion, thinly sliced

1/4 c chopped fresh dill

 

Combine the pickle brine, mustard, celery seeds, mustard seeds, salt, sugar, pepper, and garlic in a jar. Add the olive oil, cover and shake to combine. 

Toss together the slaw mix, sweet onion, dill, and pickles in a large bowl. Pour the dressing over the top and toss to combine. Season with salt to taste.

Serve immediately or cover and refrigerate up to 12 hours. 

Pioneer Woman Steakhouse Slaw

Found in The Pioneer Woman magazine Summer 2026 here

1/2 red onion, thinly sliced
8 slices bacon
2/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sour cream

2 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh chives, plus more for garnish
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 tsp. garlic powder
4 oz. crumbled blue cheese (about 1 cup)
4 celery stalks, thinly sliced on the bias
1 head napa cabbage (about 2 1⁄2 lb..), finely shredded

Soak the red onion in a bowl of ice water for 10 minutes. Drain and thoroughly pat dry.
Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.
Whisk together the mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire sauce, chives, salt, pepper and garlic powder in a large bowl. Add the blue cheese, celery, cabbage, red onion and most of the bacon. Toss until well combined. Season with salt to taste.
Serve immediately or cover and refrigerate up to 12 hours. Season with pepper and garnish with chives and the reserved bacon.

 

Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Real Maryland Crab Cakes

Found in Better Homes and Garden May 2025 issue

 

1# jumbo lump handpicked Maryland crab meat

1/2 c breadcrumbs

1 egg, beaten

5 tbsp mayo

1 tbsp finely chopped parsley

1 tbsp Worcestershire sauce

1 tsp mustard

1 tbsp crab seasoning

 

Combine breadcrumbs, egg, mayo, parsley, Worcestershire sauce, mustard, and crab seasoning; mix well.

Pour mixture over crab meat and fold in, taking care not to break up the lumps.

Form into 6 cakes and pat until just firm, then deep fry in 350° oil 2-3 minutes until golden brown. 

2 Bite Ham Delight Rolls

Found in SL March 2026 issue here

1 (13.8-oz.) can refrigerated pizza dough (such as Pillsbury Classic Crust)
All-purpose flour, for surface
1 Tbsp. Dijon mustard
1 tsp. pure maple syrup
8 thin deli ham slices (about 6 oz.)
6 Gouda cheese slices (about 4 oz.)
1 Tbsp. unsalted butter, melted
2 tsp. everything bagel seasoning

Preheat oven to 375°F. Coat an 8-inch round cake pan with cooking spray. Unroll dough onto a lightly floured work surface. Roll dough into a 13- x 9-inch rectangle. Stir together mustard and maple syrup in a small bowl, and brush over dough.

Arrange ham in an even layer over dough, overlapping slices as needed. Top with cheese. Starting from 1 long side of dough, tightly roll into a log; pinch seam to seal. Trim and discard about 1/2 inch from each end of log. Cut log into 12 slices (about 1 inch thick). Arrange slices, cut sides up, in prepared pan. Brush with melted butter, and sprinkle with bagel seasoning.

Bake until puffed and golden brown, 26 to 30 minutes. Let cool 5 minutes. Serve warm. 

Broccoli Parm

Found in SL March 2026 issue here.

 

1 Tbsp. tomato paste
1/4 cup olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1# broccoli florets, cut into large 1-2" florets (about 5 cups)
1/2 cup panko breadcrumbs
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 cup Parmesan cheese

Line a large rimmed baking sheet with foil; place in oven, and preheat to 500°F. Whisk together tomato paste, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add broccoli; toss to coat.

Remove hot pan from oven. Carefully arrange broccoli on pan in a single layer, cut sides down. Roast until browned, about 10 minutes. Stir together panko, Italian seasoning, garlic powder, Parmesan, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a small bowl.

Remove pan from oven. Flip broccoli, and sprinkle with panko mixture. Bake until topping is golden, 3 to 4 minutes.

Sheet Pan Creole Shrimp Penne

Found in SL March 2026 issue here. I think this recipe would also be good with okra added to the pan.

 

3 pints cherry tomatoes
4 garlic cloves, thinly sliced (about 1 1/2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/2 tsp. crushed red pepper
1/4 cup olive oil, divided
1 lb. raw jumbo shrimp, peeled, deveined, and patted dry
1 Tbsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. paprika
3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish

Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes. Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.

Remove baking sheet from oven. Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.

Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley. 

Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Dreamy Lemon Cheesecake

Found in SL March 2026 issue here.

 

2 1/2 cups (abt 25) crushed cream-filled lemon sandwich cookies ( Lemon Oreo Sandwich Cookies)
2 1/2 Tbsp. salted butter, melted
5 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
2 Tbsp. all-purpose flour
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 Tbsp. heavy cream, at room temperature

Topping
4 oz. cream cheese, softened
3/4 cup (about 3 oz.) powdered sugar
1 1/4 cups heavy whipping cream
1 cup Lemon Curd (recipe below)

Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.

Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
 

Pour batter into prepared crust. Place springform pan in a roasting pan. Carefully pour boiling water into the roasting pan, filling halfway up the sides of the springform pan.
 

Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.

Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.

Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on low speed until smooth and combined, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd.
 

Transfer cooled cheesecake to a plate; top with whipped cream. Spoon and swirl lemon curd into whipped cream as desired.
 

Lemon Curd Recipe
Makes about 1 1/2 cups
 

1 cup granulated sugar
1/4 cup salted butter
1 1/2 tsps. grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 large eggs
1 large egg yolk

Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes.

Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using. 

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Our Tips for the Best Cheesecake
For the tastiest, best-looking lemon cheesecake, keep these pro tips from our test kitchen in mind:
 

Add cream to the filling: For an extra-creamy, luscious texture. You can also use sour cream in its place.
Boost the flavor: Fresh lemon juice and zest offer a bright and citrusy balance to the richness of the cream cheese filling. Feel free to add a pinch of salt or a hint of vanilla extract for even more complexity.
Swirl gently: For the most pronounced color, swirl the yellow batter only slightly to make sure it stays distinct.
Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
Cool in phases: Cheesecake should be left to rest in a turned-off oven, and cooled completely to room temperature before chilling. This gentle process will prevent drastic changes in temperature that could cause cracking.
Run a knife around the cake: Run a knife or offset spatula around the edge of the cake before cooling at room temperature to help the cake release from the sides, preventing cracks.
Chill before serving: For the most sliceable texture, chill at least 8 or up to 24 hours before topping and serving.

Lemon Cheesecake Variations
Add your own unique twist to this cheesecake recipe with these fun twists and variations:

Crumb crust: Swap the lemon cookies for graham crackers, vanilla wafers, shortbread cookies, gingersnaps, and more as desired. You can also add in some finely chopped nuts or shredded coconut.
Extracts: Add vanilla bean extract or paste for added depth, or almond or coconut extract for a fun twist.
Spices: Sprinkle a bit of ground cardamom, cinnamon, ginger, or other favorite spices into the filling for added complexity.
Citrus: Lemons can be swapped for Meyer lemons, blood oranges, oranges, limes, or even grapefruit for a unique flavor profile. You can also top the cake with other types of curd as desired, including passionfruit or orange curd.
Swirls: Add a swirl into the batter in the place of the yellow hue with blueberry puree or raspberry jam.
Garnishes: Top the cake with candied lemon slices, edible flowers, toasted meringue, or white chocolate shavings for a fun touch.

How To Store Leftover Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Past that point, freeze in individual slices for quick thawing. Wrap tightly with plastic wrap and foil or place into a freezer-safe airtight container before freezing. Thaw in the refrigerator overnight before enjoying.

 

No Bake Key Lime Cheesecake

Found in SL March 2026 issue and here.

 

2 cups finely ground graham cracker crumbs (from 14 to 16 graham cracker sheets)
10 Tbsp. butter, melted
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon
3 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
1/3 cup Key lime juice (from 1 [16-oz.] bottle)
2 Tbsp. grated lime zest (from 3 limes)
1/2 tsp. vanilla extract
1/2 cup, plus 2 Tbsp powdered sugar, divided
Leaf green food coloring (optional)
1 1/2 cups heavy whipping cream, divided
Lime or Key lime slices

Coat a 9" springform pan with cooking spray. Stir together graham cracker crumbs, butter, brown sugar, and cinnamon in a large bowl until well combined. Press graham cracker mixture into bottom and about 1 inch up sides of prepared pan. Freeze, uncovered, while preparing filling.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add condensed milk, Key lime juice, lime zest, vanilla, 1/2 cup powdered sugar, and green food coloring (if using); beat on medium-low speed until just combined, about 15 seconds.

Beat 3/4 cup cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture until just combined. Spread mixture over crust. Chill, covered, until set, at least 4 hours or up to 24 hours.

Beat 3/4 cup cream and 2 tablespoons powdered sugar in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with an open star tip.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Pipe whipped cream around edges as desired. Garnish with lime slices.