Fireball Cheesecake
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I first made this Fireball cheesecake for a small holiday party and watched it vanish faster than I could slice it. It’s a rich, creamy New York–style cheesecake with a boozy cinnamon kick from Fireball whiskey—sweet, warm, and a little bit naughty. It’s perfect for adults at holiday gatherings, birthday dinners, or any time you want a dessert that tastes like liquid cinnamon toast wrapped in velvety cream cheese.
Why you’ll love this dish
This cheesecake marries classic creamy texture with a spirited twist. The Fireball adds warm cinnamon notes without overpowering the custard, and the graham cracker crust keeps the cake familiar and comforting. Make it for holiday dessert tables, adult-only brunches, or when you want a standout showstopper that’s still easy enough for a home baker.
“A crowd-pleaser: silky, slightly boozy, and dangerously easy to overeat.” — a friend who went back for thirds
Why make this at home? You control the booze level, garnish, and the baking time so it won’t be dry or cracked. If you enjoy rich cheesecakes but want something with personality, this recipe is a one-bowl upgrade to the classic.
(If you like experimenting with different cheesecake styles, check out this take on cheesecake bars for another crowd-pleaser.)
Step-by-step overview
Before you start, here’s what happens: you press a buttery graham-cracker crust into a 9-inch springform pan, beat a smooth cream-cheese filling, fold in eggs and Fireball, then bake until the center is just set. After chilling, top with lightly sweetened whipped cream. Expect active prep of about 20–30 minutes and hands-off chill time of 4+ hours.
Quick timeline:
- Make crust and press into pan (10 minutes).
- Beat filling and assemble (10–15 minutes).
- Bake 50–60 minutes; cool then refrigerate 4+ hours (or overnight).
- Whip topping and serve (5–10 minutes).
What you’ll need
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for crust)
- 1/2 cup butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Fireball Cinnamon Whiskey
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Ingredient notes and swaps:
- For a gluten-free crust, use gluten-free graham crumbs or almond meal.
- If you prefer less alcohol flavor, reduce Fireball to 1/4 cup and add 1/4 cup heavy cream.
- For a lighter topping, use stabilized whipped cream (mix 1 tsp gelatin with 2 tbsp water and fold in).
(If you’re exploring floral or unusual cheesecake flavors, this recipe is easy to adapt—see recipes like honey-lavender cheesecakes for inspiration.)
Step-by-step instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
- Make the crust: stir graham crumbs, 1/2 cup sugar, and melted butter in a bowl until moistened. Press firmly into the bottom of the pan to form an even layer. Chill briefly while you make the filling.
- Beat the cream cheese: in a large bowl, use a mixer to beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Scrape the bowl.
- Add sugar and vanilla: mix in 1 cup sugar and 1 tsp vanilla until combined and smooth.
- Add eggs: add the eggs one at a time, mixing on low speed after each addition until just blended. Overbeating here will add air and can cause cracks.
- Stir in Fireball: pour in 1/2 cup Fireball Cinnamon Whiskey and mix until the batter is uniform and smooth.
- Bake: pour the filling over the crust. Bake 50–60 minutes, until the edges are set and the center is slightly jiggly (it will finish setting as it cools).
- Cool and chill: let the cheesecake cool on a wire rack to room temperature, then refrigerate at least 4 hours, preferably overnight.
- Finish topping: whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Spread or pipe onto the chilled cheesecake. Optionally drizzle a little extra Fireball on top before serving.
Pro tip: avoid cracking by mixing on low, not overbaking, and cooling gradually.
Best ways to enjoy it
Slice with a hot knife (dip a sharp knife in hot water and wipe dry between cuts) for clean pieces. Serve moderately sized slices with:
- A dollop of cinnamon-spiced whipped cream.
- Crushed toasted pecans or a caramel drizzle for contrast.
- Coffee or a dark stout to stand up to the sweetness.
For a party, make mini versions or cheesecake shots for easy passing—if you want ideas for boozy cheesecake shooters, see this playful recipe for cheesecake bites for plating inspiration.
Storage and reheating tips
Refrigerator: store the cheesecake in the fridge, covered tightly with plastic wrap or in an airtight container, up to 4–5 days. Alcohol helps preservation slightly, but treat it like any dairy dessert.
Freezer: you can freeze whole (well wrapped) or slice portions and freeze up to 2 months. Thaw overnight in the fridge. Do not freeze the whipped cream topping—add fresh topping after thawing.
Safety: keep below 40°F (4°C) and don’t leave slices at room temperature for more than 2 hours.
Helpful cooking tips
- Use room-temperature cream cheese for a lump-free filling. Cold blocks will create a bumpy batter.
- Mix on low speed and scrape the bowl often to avoid over-incorporating air. Too much air = cracks.
- If you dislike cracks, bake the cheesecake in a water bath (wrap the springform pan with foil and place it in a larger pan filled halfway with hot water). This moderates oven heat and adds humidity.
- Let it chill fully. Cheesecakes taste best after at least 4 hours; overnight is ideal for texture and flavor melding.
- If you want to cut the alcohol entirely, replace Fireball with 1/2 cup cinnamon-infused simple syrup or cinnamon extract diluted in milk—start with 1/2 teaspoon and adjust.
Creative twists
- Chocolate swirl: melt 1/2 cup semisweet chocolate and swirl into the batter before baking.
- Salted caramel: top with salted caramel sauce and flaky sea salt.
- Pumpkin-cinnamon: add 1/2 cup pumpkin puree plus 1 tsp pumpkin spice for an autumn spin.
- Non-alcoholic: use cinnamon syrup or extra vanilla and a pinch of ground cinnamon instead of Fireball.
- Mini cheesecakes: bake in muffin tins for individual portions and reduce bake time to 18–22 minutes.
Common questions
Q: How boozy will the cheesecake taste?
A: The alcohol bakes off partially, but Fireball’s cinnamon flavor remains prominent. If you want only a hint, reduce to 1/4 cup.
Q: Can I use a regular cake pan instead of a springform?
A: Yes, but unmolding is harder. Line the pan with parchment and serve straight from it, or chill thoroughly and invert carefully.
Q: Why did my cheesecake crack?
A: Common causes are overmixing (too much air), overbaking, rapid temperature changes, or no water bath. Use low speed, watch bake time, cool gradually, and consider a water bath.
Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead, refrigerate overnight, and add whipped topping just before serving.
Q: Is it safe for pregnant people?
A: The recipe uses raw eggs baked in the custard; when fully baked and chilled, the risk is reduced but not zero. Check with a healthcare provider. You can pasteurize eggs or use commercially pasteurized eggs for extra safety.
Conclusion
If you want playful presentation ideas that transform this flavor into party bites, check out these Fireball cheesecake shot variations at Fireball Whiskey Cheesecake Shots | Mantitlement. For another home-baker’s spin on a full-size Fireball cheesecake, see this detailed version at Fireball Cheesecake – Princess Pinky Girl. And if mini, sipable sweets are more your speed, try the shooter-style recipes here: Fireball Cheesecake Shots – Grumpy’s Honeybunch.
Enjoy baking—and remember, the best slice is the one you share.
Fireball Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
- Make the crust: stir graham crumbs, 1/2 cup sugar, and melted butter in a bowl until moistened. Press firmly into the bottom of the pan to form an even layer. Chill briefly while you make the filling.
- In a large bowl, use a mixer to beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Scrape the bowl.
- Mix in 1 cup sugar and 1 tsp vanilla until combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just blended. Overbeating here will add air and can cause cracks.
- Pour in 1/2 cup Fireball Cinnamon Whiskey and mix until the batter is uniform and smooth.
- Pour the filling over the crust. Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly (it will finish setting as it cools).
- Let the cheesecake cool on a wire rack to room temperature, then refrigerate at least 4 hours, preferably overnight.
- Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Spread or pipe onto the chilled cheesecake. Optionally drizzle a little extra Fireball on top before serving.
