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
- Preheat over to 350.
- 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.
- 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.
- 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
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