Fireball Sour Cream Topped Brown Sugar Cheesecake: Brown sugar and Fireball whiskey cheesecake sits on top of an oatmeal cookie crust and topped with a Fireball sour cream topping.
I realized when my friend commented that she liked cheesecake that I had not made a cheesecake in years.
Which is just crazy to me because I used to make them all the time.
All the time.
It was my job at one point.
Not sure what made me stop.
I’m going to guess because most of the food I make I send with my husband to work or take to the rink.
And cheesecake is not one you think of as portable.
Can You Get Sick of Cheesecake?
As I mentioned before it was my job for awhile.
I had a great idea that if I worked for a bakery that I would get sick of eating all the goodies.
My brother worked for Kentucky Fried Chicken when he was in high school.
Every night he came home smelling like chicken fat.
Needless to say he didn’t eat KFC or friend chicken for that matter for a very long time.
When I got assigned cheesecakes I thought great, I’ll get sick of cheesecakes.
Instead, I just got really good at making them.
We had a cheesecake of the week and it was my job to come up with the flavor each week.
I still gladly eat cheesecake so my great plan did not work out. 🙂
While graham crackers are the standards in cheesecake crust, I absolutely adore making cheesecakes with other cookies.
This cheesecake uses iced oatmeal cookies, the crunchy kind.
Don’t do the soft cookies it won’t work as a crust.
You could flavor this cheesecake with just about any booze but for some reason I think of Fireball whiskey as fall booze.
Get ready to see a few more cheesecakes coming up…I forgot how much I like making them.
Do you have a cheesecake request by chance?
I’m open to suggestions.
Last but not least…it’s a great time to order my cookbook. 😀
Want More Cheesecake Recipes? Try These:
Cinnamon Roll Caramel Apple Cheesecake
Pumpkin Salted Caramel Swirl Cheesecake
Caramel Apple Toffee Cheesecake
Fireball Sour Cream Topped Brown Sugar Cheesecake
Ingredients
- Crust:
- 6 oz oatmeal cookies
- 3 TBSP brown sugar
- 1 tsp cinnamon
- 3 oz butter, melted and slightly cooled
- Filling:
- 2lbs 6oz cream cheese
- 2 1/2 cups brown sugar
- 3 TBSP flour
- 5 eggs
- 2 egg yolks
- 4 TBSP Fireball whiskey
- 1 TBSP vanilla extract
- For the Topping:
- 1 1/2 cups sour cream
- 3 TBSP brown sugar
- 2 TBSP Fireball Whiskey
Instructions
- For the crust:
- Place cookies in a food processor.
- Grind to make crumbs.
- Add in remaining ingredients.
- Process to blend.
- Pat crust mixture into a 10 inch spring form cake pan.
- Bake at 325F for 5-7 minutes.
- For the filling:
- Cream the cheese on medium speed until very soft and creamy.
- With the mixer running, add the sugar.
- Beat until well combined.
- Stop the mixer and scrape down the bowl.
- On low speed add the flour.
- Then add the eggs one at a time, stopping the mixer before adding each egg so that shell does not get into the batter.
- Scrape down the bowl at least twice while adding the eggs.
- Add the whiskey and the vanilla extract.
- Scrape down the bowl.
- Pour the batter into the prepared crust and bake at 325F for 1 1/2 to 2 hours.
- For the topping:
- Combine all the ingredients.
- Spread on top of the baked cheesecake after it has come out of the oven and set for 10 minutes.
- Bake cheesecake again for 5-7 minutes.
Karen says
I’m requesting a macadamia cheesecake recipe – I had one at Extraordinary Desserts in San Diego a few years ago and I have been longing to try making one ever since! Loving all your fall recipes!
Peabody says
Can you give me more details about the cheesecake. Like what kind of crust did it have? Was their caramel? White chocolate?
Melissa says
Hi Peabody! I’m making this cheesecake tonight and I noticed that my first crust attempt had waaaaay too much butter. a 2:1 ratio of cookies to butter is just crazy. I remade it with 3 TBSP butter instead of 3 OZ butter (plus I melted it) and it seems to be going much better. Thoughts?
Peabody says
It is 3 ounces and not TBSP. But I did forget to put melted or I just assumed most people knew melted butter in cheesecake crust (which I should never assume). If 3 TBSP works for you then go for it.
Robert says
Hello, can I make this in a 9-inch springform pan ? I just bought it.Do not have a 10-in pan.Thanks.
Peabody says
You can but you can’t use all the batter or else it will overflow.
Robert says
Thanks,How many packages of cream cheese? Comes in 4oz?
Peabody says
Cream cheese comes in 8oz packages as standard.
Peabody says
16 oz equals 1 pound. So 2 pounds 8 oz is equivalent to five 8oz packages of cream cheese.
Steve M says
I am going to make this for New Years Day. I usually bake my cheesecakes in a water bath. Don’t need to do that with this recipe? Look forward to using oatmeal cookies for the crust instead of graham crackers.
Peabody says
You can use a bain marie if you want.
Steve Manley says
Made for New Years Day. 👍👍👍
Peabody says
Glad you liked it!
Deborah Scott says
Curious why bake it again once the topping is added?
Peabody says
It helps set it up.
Jeanette says
Could this recipe be used for mini cheesecakes? Would cooking time be the same? This recipe looks absolutely delicious!
Peabody says
Any cheesecake can be made any size. How mini are you planning to go?
Jeanette says
Cupcake size. I’m unsure about cooking time.
Peabody says
I haven’t made this as a cupcake. Only a full cheesecake.