Pumpkin Hazelnut Cheesecake With Whiskey Sauce – a delicious recipe with graham cracker crumbs, butter, sugar, cinnamon, ground cardamom, FILLING. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.", "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!"]
1771
kcal
Calories
115
g
Fat
156
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 31 ingredients. The key ingredients include: CRUST, 2 cups finely crushed graham cracker crumbs or 24 gingersnap cookies, 1/2 cup butter, melted, 3 tablespoons sugar, and more.
Yes, Pumpkin Hazelnut Cheesecake With Whiskey Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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