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!

• Ready In: 1 hr 20 mins
• Serves: 6-8
• Yields: 1 9

Ingredients

• CRUST

• 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

• FILLING

• 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

• GRAND MARNIER WHIPPED CREAM

• 1⁄2 cup heavy cream, chilled
• 1 1⁄2 tablespoons granulated sugar
• 1⁄2 teaspoon vanilla extract
• 1  tablespoon Grand Marnier (to taste)

• WHISKEY SAUCE

• 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)

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!