I have loved Cheesecake since I was a little boy. But there is catch. I really only like a pure Cheesecake. By that I mean I’m not a big fan of flavoured Cheesecakes. Like pumpkin, chocolate swirl, blueberry swirl, etc. Until now. I will admit that I found the basic recipe on line. I have changed a few of the ingredients to my taste and less calories and found it awesome. Even if I do say so myself. I have not made a video on this particular recipe as it is so ridiculously easy. I hope you find this as decadent as I do!

Ingredients for Fireball Eggnog Cheesecake.

• 12 oz. (340 gr.) gingersnap cookies. Finely ground.
• 1/4 cup ( 60 ml.) sugar.
• 1/4 cup ( 60 ml.) melted butter.
• 32 oz. (907 gr.) light cream cheese. or 4 packs of Philly cream cheese.
• 4 large eggs
• 1.5 cups (354 ml.) light eggnog. (cold)
• 2 cups (475 ml.) icing sugar.
• 2 tbsp. (30 ml.) all purpose flour.
• 2 tbsp.(30ml.) Fireball Whiskey
• Your choice of fruit topping. (I like frozen raspberries, semi thawed.

Instructions for Fireball Eggnog Cheesecake.

• Heat oven to 325 F. (160 C.) Set center rack.
• Mix ground cookies and sugar together. Once evenly blended add butter until you have an even paste like mixture.
• Rub a bit of butter into the bottom and the low sides of a 10 inch springform pan. Then evenly apply the cookie mixture to the bottom and low side of the pan.
• Beat cream cheese until smooth. ( I used a hand mixer.)
• Add one egg at a time to the cream cheese until fully incorporated.
• Slowly add and blend all Eggnog then blend Fireball whisky.
• Fold in icing sugar and flour until fully incorporated.
• Pour into pan.
• Bake at 325 F.(160) for 50 minutes. Then turn off oven and wait one hour. (Do not open the door until finished!)
• Let rest on the wire rack for another hour.
• Eat it!