January 10, 2024
Review RecipeFireball Cheesecake
This Fireball cheesecake will be the star of the party with its spiced cinnamon-infused cheesecake and buttery crust.
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Indulge in a delightful fusion of flavors with our Fireball cheesecake recipe. This indulgent dessert combines the richness of cream cheese with the warm, spicy notes of Fireball cinnamon whisky.
Fireball Cheesecake Ingredients
The crust forms a buttery base using graham cracker crumbs, sugar, cinnamon, and melted butter.
The core of the dessert is the cheesecake batter, combining cream cheese, sugar, eggs, sour cream, heavy cream, and the unique Fireball cinnamon whisky.
This spicy addition elevates the cheesecake with a bold and warm dimension, delivering a distinct and irresistible flavor.
You’ll need:
For The Crust:
- 2 cups of graham cracker crumbs
- ¼ cup of granulated sugar
- 1½ teaspoons of ground cinnamon
- 6 tablespoons of unsalted butter, melted
PRO TIP:
You can make your own graham cracker crumbs by adding 16-18 sheets of graham crackers to a food processor and pulsing until fine crumbs form. This will yield the 2 cups needed for this recipe. You can also use cinnamon graham crackers instead of the standard honey graham crackers.
For The Cheesecake Batter:
- 24 ounces of cream cheese, softened to room temperature
- 1 cup of granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup of sour cream
- ¼ cup of heavy cream
- ¼ cup of Fireball cinnamon whisky
- 1 tablespoon of cornstarch
For The Optional Garnish:
- 8-ounce tub of extra creamy whipped topping, thawed
- Sprinkle of ground cinnamon
- Hot Tamales cinnamon candies, or red hot candies
Substitutions and Additions
GRAHAM CRACKER CRUMBS: If you’re feeling adventurous, try using cinnamon graham crackers instead of honey graham crackers for an extra burst of spice in the crust.
CREAM CHEESE AND SOUR CREAM: Opt for full-fat versions to ensure the cheesecake sets up perfectly and achieves its luxurious texture.
WHIPPED TOPPING: While the recipe calls for store-bought whipped topping, consider making your own stabilized whipped cream for a fresher and creamier alternative.
How To Make This Fireball Cheesecake Recipe
We will walk you through the steps to make this decadent cheesecake, and we promise it will be worth the wait until it is time to dig in!
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese and sour cream are the full-fat versions to ensure your cheesecake is as creamy as possible.
STEP ONE: Preheat the oven to 325°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a piece of 9-inch round parchment paper.
Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. This will help to ensure that no liquid from the water bath seeps into the springform pan while baking the cheesecake. Set aside.
STEP TWO: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir together until the crust mixture is evenly combined.
STEP THREE: Press the graham cracker crust mixture into the bottom of the prepared springform pan and ¾ of the way up the sides of the pan. You can use a flat-bottomed dry measuring cup to gently and evenly press the crumbs to form a tightly packed crust.
Bake in the center rack of the oven for 15 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
STEP FOUR: While your crust is baking and cooling, you can make your cheesecake filling by adding the softened cream cheese and granulated sugar to a large mixing bowl. Mix on medium speed, using a handheld mixer, for 1-2 minutes or until the cream cheese is smooth and fluffy.
STEP FIVE: With the mixer on low speed, add the eggs and egg yolk one at a time, being sure to fully incorporate each egg as they are added.
You may need to scrape down the sides and bottom of the bowl to ensure that the cheesecake batter is getting evenly mixed.
STEP SIX: Add the sour cream, heavy cream, Fireball cinnamon whisky, and cornstarch to the bowl and continue to mix on low just until all the ingredients are fully incorporated, and the cheesecake batter is smooth.
Do not overmix this batter; you want as few air bubbles as possible in the cheesecake.
STEP SEVEN: Pour the batter into the baked graham cracker crust and smooth the top.
STEP EIGHT: Place the cheesecake into the center of a large roasting pan. Very carefully pour 4-5 cups of very hot water into the bottom of the roasting pan.
Depending on the size of your pan, you will want the water to go up about ½ inch up the side of the springform pan. This will create a water bath for your Fireball cheesecake to gently bake.
STEP NINE: Bake cheesecake for 1 hour to 1 hour 10 minutes or until the center of your cheesecake just barely jiggles when moved.
Turn off the heat to the oven and crack the oven door open 1 inch while leaving the cheesecake inside the oven, and allow the cheesecake to cool down slowly for 1 hour. This helps to prevent the top of the cheesecake from cracking while cooling.
STEP TEN: Remove the cheesecake from the roasting pan, release the side spring of the pan, and place the cheesecake into the refrigerator to chill and set for at least 8 hours or up to overnight. You want to ensure the Fireball cheesecake is fully set before garnishing and slicing.
STEP ELEVEN: You can garnish the cheesecake by placing the thawed extra creamy whipped topping into a large piping bag fitted with a large decorative tip and pipe decorative rosettes that can be topped with a sprinkle of ground cinnamon and the red hot cinnamon candies.
Do not add your garnish until you are ready to slice and serve your cheesecake.
How To Serve
There are plenty of ways to enjoy this creamy cheesecake. Pair it with a dollop of vanilla ice cream for an indulgent dessert duo that’s sure to impress.
For a fancy dessert experience, present your Fireball cheesecake with a cup of coffee and dark chocolate shavings. The richness of the cheesecake complements the bold flavors of coffee and chocolate.
A cold glass of our iced tea, raspberry iced tea, or southern strawberry sweet tea on the side would be the ideal refreshing drink to wash the cheesecake down.
You can’t go wrong with cheesecake, and the options are endless. Try blueberry cheesecake, mint chocolate cheesecake, and pecan pie cheesecake.
MORE CHEESECAKE RECIPES
Storage
We have all the storage tips here that you will need to keep your cheesecake fresh and ready to enjoy later.
MAKE AHEAD: Prepare the cheesecake a day in advance, allowing the flavors to meld and the dessert to set fully.
IN THE FRIDGE: Store the cheesecake in the refrigerator for up to 4 days, ensuring its freshness and deliciousness.
IN THE FREEZER: To enjoy your Fireball cheesecake at a later date, freeze it tightly wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before garnishing and slicing.
Why We Love This Recipe
IRRESISTIBLE: The blend of creamy cheesecake and the fiery notes of Fireball cinnamon whisky creates a flavor that’s impossible to resist.
PERFECT ANYTIME: From casual gatherings to formal affairs, this cheesecake effortlessly adapts to any occasion, delivering a touch of indulgence every time.
UNIQUE FLAVOR: The unexpected twist of cinnamon whisky adds a memorable flair to the classic cheesecake, making it a dessert that’s talked about long after the last bite.
Fireball cheesecake is more than a dessert; it’s an experience. The smooth cream cheese, warming cinnamon whisky, and spiced crust create a combination of flavors that is sure to delight anyone you serve it to.
Frequently Asked Questions
Can I use a different type of alcohol instead of Fireball?
Feel free to experiment with other flavored liqueurs or spirits to put your own unique spin on the recipe.
What’s the purpose of the water bath during baking?
The water bath ensures gentle and even cooking, preventing the cheesecake from cracking and resulting in a velvety texture.
Can I omit the cinnamon whisky for a non-alcoholic version?
You can omit the whisky and add a bit of vanilla extract or another flavoring to maintain a delicious profile.
How do I prevent cracks from forming on the cheesecake?
Slow cooling and the water bath technique help prevent cracks, as does not over mixing the batter.
How can I prevent the crust from becoming soggy?
Blind-baking the crust before adding the cheesecake filling helps maintain its crispness.
What’s the best way to achieve a smooth cheesecake batter?
Make sure your cream cheese is softened and mix the ingredients on low speed to minimize air bubbles and ensure smoothness.
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Fireball Cheesecake
This Fireball cheesecake will be the star of the party with its spiced cinnamon-infused cheesecake and buttery crust.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 10 hours 30 minutes
Servings 8
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 6 tablespoons unsalted butter, melted
Cheesecake batter
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ cup Fireball cinnamon whisky
- 1 tablespoon cornstarch
Optional Garnish
- 8 ounces extra creamy whipped topping, thawed
- sprinkle ground cinnamon
- Hot Tamales cinnamon candies, or red hot candies
Instructions
- Preheat oven to 325°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a piece of 9-inch round parchment paper. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. This will help to ensure that no liquid from the water bath seeps into the springform pan while baking the cheesecake. Set aside.
- In a medium mixing bowl, combine together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir together until the crust mixture is evenly combined.
- Press the graham cracker crust mixture into the bottom of the prepared springform pan and ¾ of the way up the sides of the pan. You can use a flat-bottomed dry measuring cup to gently and evenly press the crumbs to form a tightly packed crust. Bake in the center rack of the oven for 15 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.
- While your crust is baking and cooling, you can make your cheesecake filling by adding the softened cream cheese and granulated sugar to a large mixing bowl. Mix on medium speed, using a handheld mixer, for 1-2 minutes or until the cream cheese is smooth and fluffy.
- With the mixer on low speed, add the eggs and egg yolk one at a time, being sure to fully incorporate each egg as they are added. You may need to scrape down the sides and bottom of the bowl to ensure that the cheesecake batter is getting evenly mixed.
- Add the sour cream, heavy cream, Fireball cinnamon whisky, and cornstarch to the bowl and continue to mix on low just until all the ingredients are fully incorporated and the cheesecake batter is smooth. Do not overmix this batter, as you want as few air bubbles as possible in the cheesecake.
- Pour the batter into the baked graham cracker crust and smooth the top.
- Place the cheesecake into the center of a large roasting pan. Very carefully pour 4-5 cups of very hot water into the bottom of the roasting pan. Depending on the size of your pan, you will want the water to go up about ½ inch up the side of the springform pan. This will create a water bath for your Fireball cheesecake to gently bake.
- Bake for 1 hour to 1 hour 10 minutes or until the center of your cheesecake just barely jiggles when moved. Turn off the heat to the oven and crack the oven door open 1 inch while leaving the cheesecake inside the oven, and allow the cheesecake to cool down slowly for 1 hour. This helps to prevent the top of the cheesecake from cracking while cooling.
- Remove the cheesecake from the roasting pan, release the side spring of the pan, and place the cheesecake into the refrigerator to chill and set for at least 8 hours or up to overnight. You want to be sure that the Fireball cheesecake is fully set before garnishing and slicing.
- You can garnish the cheesecake by placing the thawed extra creamy whipped topping into a large piping bag fitted with a large decorative tip and pipe decorative rosettes that can be topped with a sprinkle of ground cinnamon and the red hot cinnamon candies. Do not add your garnish until you are ready to slice and serve your cheesecake.
Notes
- You can make your own graham cracker crumbs by adding 16-18 sheets of graham crackers to a food processor and pulsing until fine crumbs form. This will yield the 2 cups needed for this recipe. You can also use cinnamon graham crackers instead of the standard honey graham crackers.
- Make sure your cream cheese and sour cream are the full-fat versions to ensure your cheesecake is as creamy as possible.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
Nutrition
Calories: 747kcal | Carbohydrates: 61g | Protein: 10g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 195mg | Sodium: 453mg | Potassium: 228mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1724IU | Vitamin C: 0.2mg | Calcium: 155mg | Iron: 1mg
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