PUMPKIN HAZELNUT CHEESECAKE WITH WHISKEY SAUCE

Pumpkin Hazelnut Cheesecake With Whiskey Sauce image

A delicious twist on 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!

Provided by TRFStarr

Time 1h20m

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 27

Ingredients

2 cups finely crushed graham cracker crumbs or 24 gingersnap cookies
1/2 cup butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
5 eggs
2 egg yolks
1 cup brown sugar
4 (8 ounce) packages cream cheese
16 ounces pumpkin puree
3 tablespoons flour
1/2 cup Frangelico
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
1 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon Grand Marnier (to taste)
1/2 cup butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup whiskey (to taste) or 1/2 cup Bourbon (to taste)

Steps:

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!

*** Explore more Pumpkin Hazelnut Cheesecake With Whiskey Sauce Recipes »

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