Pumpkin Hazelnut Cheesecake With Whiskey Sauce

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

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)

Recipe

• 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!