Pumpkin Hazelnut Cheesecake With Whiskey Sauce

"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!"
 
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photo by Bncsmom photo by Bncsmom
photo by Bncsmom
Ready In:
1hr 20mins
Ingredients:
27
Yields:
1 9
Serves:
6-8
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ingredients

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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

  1. 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!!
     
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