Pumpkin Hazelnut Cheesecake With Whiskey Sauce
photo by Bncsmom
- Ready In:
- 1hr 20mins
- Ingredients:
- 27
- Yields:
-
1 9
- Serves:
- 6-8
ingredients
-
CRUST
- 473.18 ml finely crushed graham cracker crumbs or 24 gingersnap cookies
- 118.29 ml butter, melted
- 44.37 ml sugar
- 4.92 ml cinnamon
- 4.92 ml ground cardamom
-
FILLING
- 5 eggs
- 2 egg yolks
- 236.59 ml brown sugar
- 4 (907.18 g) package cream cheese
- 453.59 g pumpkin puree
- 44.37 ml flour
- 118.29 ml Frangelico
- 4.92 ml cinnamon
- 4.92 ml cardamom
- 4.92 ml allspice
- 2.46 ml ginger
- 2.46 ml nutmeg
- 1.23 ml clove
- 4.92 ml vanilla extract
-
GRAND MARNIER WHIPPED CREAM
- 118.29 ml heavy cream, chilled
- 22.18 ml granulated sugar
- 2.46 ml vanilla extract
- 14.79 ml Grand Marnier (to taste)
-
WHISKEY SAUCE
- 118.29 ml butter
- 354.88 ml powdered sugar
- 2 egg yolks
- 118.29 ml whiskey (to taste) or 118.29 ml Bourbon (to taste)
directions
- Prepare crust in advance. Combine crust ingredients, and press on bottom and approximately 2" up the sides of a greased 9” springform pan. Freeze for 20 minutes.
- While crust is chilling, combine all filling ingredients and beat until smooth. Pour into prepared crust.
- Bake 350 degrees for 50 - 55 minutes, or until center is firm. Remove from oven when done, allow to cool completely, and refrigerate overnight.
- When ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake.
- Top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you’ll ever taste!
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Reviews
-
This was quite tasty!! It was even better the second and third day. I did have to change a few things to fit what we had on hand! For the whiskey, we used W L Wellers (I think my dad almost cried watching his whiskey become a sauce! Lol). I also used Frangelico in cheesecake and whipped cream. We had some leftover hazelnuts from Thanksgiving that I toasted, coarsely chopped and added the the sauce. Yummy!!