Our head Chef Amber loves to bake. Her specialty is dessert.  After begging for a few secrets, she shares a twist on her traditional cheesecake, using apples and Wolfhead Fall inspired spirits to wow your family and friends this Thanksgiving.

CRUST

1 cup crushed graham crackers
1/2 tsp ground cinnamon
3 tbsp white sugar
1/4 cup melted butter (unsalted)

FILLING

2 (8oz) cream cheese packages
1/2 cup white sugar
3 whole eggs
1 oz Wolfhead Cinnamon Whisky
2 tsp cinnamon
1 tsp nutmeg

APPLE TOPPING

1/4 butter cubed
4 gala apples peeled and large dice
2 tbsp lemon juice
3/4 cup brown sugar
3/4 tsp cinnamon
1 oz Apple Caramel Whisky

STEPS

1. Preheat over to 350.
2. In a large bowl combine graham crackers, sugar, cinnamon, and melted butter. Mix till all blended and press into 9” spring form pan, bake for 10 minutes.
3. Combine cream cheese and sugar on medium-high speed until smooth and there are no more lumps. Beat in eggs one at a time mix, well after each egg. Add cinnamon, nutmeg and cinnamon whisky, pour over cooled crust and bake for 60-70 minutes until cheesecake is firm and no longer jiggly.
4. For the topping melt butter in a frying pan, add apples, lemon juice, and apple caramel whisky. Cook for 5-7 minutes until apples are tender. Add brown sugar and cinnamon and cook an additional 2-3 minutes or until all sugar is dissolved. Let topping come to room temperature then serve over cheesecake.

Wolfhead Cinnamon Whisky & Apple Caramel Whisky exclusive to our Distillery and online shop.

BUY WOLFEAD CINNAMON WHISKY  click here 
BUY WOLFHEAD APPLE CARAMEL WHISKY click here