Fireball Cheesecake
A delicious cheesecake infused with the bold flavor of Fireball whiskey, combining sweetness, creaminess, and a hint of spice for a memorable dessert.
Ingredients
For the crust
- 2 cups Graham cracker crumbs Can be made from scratch or pre-made
- 1/2 cup Melted butter Used to bind the crust
- 1/4 cup Granulated sugar Adds sweetness to the crust
For the filling
- 24 oz Cream cheese Should be softened for a smooth texture
- 1 cup Granulated sugar Balances the whiskey’s kick
- 3 large Eggs Provides structure and moisture
- 1/2 cup Fireball whiskey Star ingredient for the unique flavor
- 1/2 cup Sour cream Adds richness and a hint of tanginess
- 1 tsp Cinnamon Enhances the overall flavor
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and let the cream cheese sit out for about an hour to soften.
- If making your own crust, crush the graham crackers and mix with melted butter and sugar. Press this into a springform pan and bake for about 10 minutes until golden brown. Allow to cool.
Mixing the Filling
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the Fireball whiskey and sour cream, blending until smooth.
Baking
- Pour the cheesecake filling into the cooled crust, smoothing the top. Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is still jiggly.
Cooling and Chilling
- Turn off the oven and crack the door, letting the cheesecake cool gradually, which minimizes surface cracks.
- After about an hour, transfer the cheesecake to the fridge and chill for at least 4 hours, or ideally overnight.
Serving
- When ready to serve, top your Fireball Cheesecake with a sprinkle of cinnamon or whipped cream.
Notes
For a lighter option, use low-fat cream cheese and substitute sour cream with Greek yogurt. Cool your cheesecake slowly to avoid cracks, and store leftovers in an airtight container in the fridge for up to five days.