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Fireball Cheesecake

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A rich, creamy New York-style cheesecake with a boozy cinnamon kick from Fireball whiskey, perfect for holiday gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs For a gluten-free crust, use gluten-free graham crumbs or almond meal.
  • 0.5 cups sugar For crust
  • 0.5 cups butter, melted
For the filling
  • 3 packages cream cheese, softened Use room-temperature cream cheese for a lump-free filling.
  • 1 cups sugar For filling
  • 1 teaspoon vanilla extract
  • 3 large eggs Raw eggs baked in the custard; consult a healthcare provider if pregnant.
  • 0.5 cups Fireball Cinnamon Whiskey Reduce to 1/4 cup for less alcohol flavor; can replace with cinnamon syrup.
For the topping
  • 1 cup heavy whipping cream For lighter topping, use stabilized whipped cream.
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
  2. 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.
Filling
  1. In a large bowl, use a mixer to beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Scrape the bowl.
  2. Mix in 1 cup sugar and 1 tsp vanilla until combined and smooth.
  3. 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.
  4. Pour in 1/2 cup Fireball Cinnamon Whiskey and mix until the batter is uniform and smooth.
Baking
  1. 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).
  2. Let the cheesecake cool on a wire rack to room temperature, then refrigerate at least 4 hours, preferably overnight.
Topping and Serving
  1. 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.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 30gSaturated Fat: 18gSodium: 220mgFiber: 1gSugar: 25g

Notes

Avoid cracks by mixing on low, not overbaking, and cooling gradually. For a party, make mini versions or cheesecake shots for easy passing.
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