Ingredients
Equipment
Method
- Step 1: First things first, preheat your oven to 325°F. Lightly spray a 9-inch springform pan with baker's spray and then line the bottom with a 9-inch round of parchment paper. To make sure no water seeps in during our water bath, wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Set this aside and let’s move on!
- Step 2: Grab a medium mixing bowl. Combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir everything together until it's nicely combined and looks like damp sand.
- Step 3: Gently press this graham cracker mixture into the bottom of your prepared springform pan. I like to press it up the sides about three-quarters of the way. Using a flat-bottomed dry measuring cup really helps to get it nice and compact. Pop this into the oven for about 15 minutes to bake. Once it’s done, let it cool on the counter while you get the cheesecake batter ready.
- Step 4: In a large mixing bowl, add your softened cream cheese and granulated sugar. Use a handheld mixer on medium speed for about 1-2 minutes, or until it’s super smooth and fluffy.
- Step 5: With the mixer on low speed, add the eggs and the egg yolk one at a time. Make sure each egg is fully mixed in before adding the next. It’s a good idea to scrape down the sides and bottom of the bowl with a spatula as you go, just to make sure everything is incorporated evenly.
- Step 6: Now, add in the sour cream, heavy cream, Fireball cinnamon whisky, and cornstarch. Keep mixing on low speed, just until everything is combined and the batter is smooth. The less you overmix at this stage, the fewer air bubbles you'll get, which helps prevent cracks.
- Step 7: Pour the glorious cheesecake batter into your pre-baked graham cracker crust. Smooth out the top with your spatula.
- Step 8: This is a crucial step for a perfectly creamy cheesecake! Place your springform pan into a larger roasting pan. Carefully pour about 4-5 cups of very hot water into the bottom of the roasting pan. You want the water level to come up about ½ inch along the side of your springform pan.
- Step 9: Carefully place the roasting pan with the cheesecake into the center of your preheated oven. Bake for 1 hour to 1 hour and 10 minutes, or until the center of the cheesecake just barely jiggles when you gently move the pan. Then, turn off the oven, crack the oven door open about 1 inch, and let the cheesecake cool slowly inside the oven for another hour. This slow cooling prevents sudden temperature changes that can lead to cracks.
- Step 10: Once cooled, remove the cheesecake from the water bath. Release the sides of the springform pan and place your beautiful cheesecake in the refrigerator. It needs to chill and set for at least 8 hours, or preferably overnight. This waiting game is tough, but so worth it!
- Step 11: Just before serving, you can add the optional garnishes. Spoon the thawed whipped topping into a piping bag fitted with a decorative tip and pipe lovely rosettes onto the cheesecake. A sprinkle of cinnamon and a few cinnamon candies will make it look as amazing as it tastes. Enjoy!
Notes
If you don't have Fireball, you could try a good quality cinnamon liqueur or even a spiced rum for a different twist. Want to add some texture? Consider folding in a handful of chopped pecans or walnuts into the batter before baking. For a brighter flavor, a little bit of orange zest in the batter can be lovely.