Pumpkin Hazelnut Cheesecake With Whiskey Sauce

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

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!

Ingredients Nutrition

Directions

  1. 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.
  2. While crust is chilling, combine all filling ingredients and beat until smooth. Pour into prepared crust.
  3. Bake 350 degrees for 50 - 55 minutes, or until center is firm. Remove from oven when done, allow to cool completely, and refrigerate overnight.
  4. When ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake.
  5. Top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you’ll ever taste!
Most Helpful

5 5

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!!