Ingredients for Pumpkin Hazelnut Cheesecake With Whiskey Sauce
- Graham Cracker Crumbs
- Butter
- 1 ¾ cups granulated sugar
- Cinnamon
- Ground Cardamom
- 4 large eggs
- Egg Yolks
- Brown Sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- Flour
- Frangelico
- Cardamom
- Allspice
- Ginger
- Nutmeg
- Clove
- Vanilla Extract
- Heavy Cream
- Granulated Sugar
- ¼ cup Grand Marnier
- Powdered Sugar
- Whiskey
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How to Make Pumpkin Hazelnut Cheesecake With Whiskey Sauce
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- For the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in pumpkin puree, eggs, hazelnuts, cinnamon, ginger, cloves, and nutmeg until well combined.
- Pour the batter into the prepared crust.
- Bake for 80 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- For the Grand Marnier whipped cream: Whip heavy cream with Grand Marnier until stiff peaks form.
- For the whiskey sauce: In a small saucepan, combine whiskey, brown sugar, and butter. Simmer over low heat, stirring until sugar is dissolved and sauce is slightly thickened.
- Once the cheesecake is completely cool, top with whipped cream and drizzle generously with warm whiskey sauce.
- Refrigerate for at least 4 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
357g
Fat
280g
Carbs
38g
