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Creamy and decadent, this cheesecake recipe with a Tito's twist is a treat during the holiday season. Don't skimp on the topping, that's where all the goodness lies.
6 Tbsp unsalted butter
1/2 c light brown sugar
3/4 c flour
1/2 c blanched almonds
3, 8 oz. packages cream cheese
1/3 c sugar
1 Tbsp flour
1/4 c Half and Half
2 large eggs
4 apples, peeled, cored, sliced
1 c sugar
1/4 c corn starch
1 tsp cinnamon
2 Tbsp fresh grated ginger
Preheat oven to 350°F. Place sugar, flour and almonds in food processor. Chop until almonds are a coarse meal. Add in 1 Tbsp chunks of butter and pulse until fully incorporated.
Using a 9 inch springform pan, add crust mixture to pan, evenly spread across bottom and bake in oven for 10-15 minutes until light golden brown. Remove from oven and let cool.
Combine cream cheese, sugar, flour and half & half in mixing bowl. Mix until fully incorporated with a smooth texture. Add in eggs one at a time. Add Tito’s Handmade Vodka and mix again. Pour mixture into springform pan on top of almond crust. Lift pan 1 inch from counter surface and drop to remove any air bubbles from mixture. Repeat 5-10 times as necessary. Place in oven for 45-60 minutes until edges of cheesecake are set while center is still wobbly. Remove from oven, let cool then cover and transfer to refrigerate overnight.
Add apples, sugar, corn starch, cinnamon and ginger to cooking pot. Over medium heat, stir mixture slowly until sugar and starch are fully incorporated and the mixture begins to thicken (resembling a jelly). This should take anywhere from 15-20 minutes. Test apples to see if they are tender. If apples are tender and mixture is thick, remove from heat. Add Tito’s Handmade Vodka and stir. Let sit until cool, refrigerate.
To assemble, remove cheesecake from springform pan and transfer to serving platter. Spoon Tito’s Apple Cider jam overtop of the cheesecake, serve and ENJOY!
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