Spiced Pumpkin Hazelnut Cheesecake with Velvety Whiskey Caramel
Indulge in the exquisite flavors of fall with this Spiced Pumpkin Hazelnut Cheesecake. This luxurious dessert features a buttery graham cracker and gingersnap crust, perfectly baked pumpkin filling infused with warm spices and Frangelico liqueur, and is complemented by a rich, buttery whiskey caramel sauce. Each slice is topped with a cloud of Grand Marnier whipped cream, creating a heavenly treat that’s ideal for holiday gatherings or special occasions. The combination of creamy cheesecake and the nutty essence of hazelnuts, combined with the warmth of whiskey makes this dessert a showstopper that’s sure to impress your guests and become a cherished part of your holiday traditions.
8
Servings
550
Calories
27
Ingredients
Ingredients
Graham cracker crumbs or gingersnap cookies
2 cups (finely crushed)
Butter
1/2 cup (melted)
Sugar
3 tablespoons (for crust)
Cinnamon
1 teaspoon (for crust)
Ground cardamom
1 teaspoon (for crust)
Eggs
5 (large)
Egg yolks
2 (large)
Brown sugar
1 cup (packed)
Cream cheese
32 ounces (4 packages, softened)
Pumpkin puree
16 ounces (canned)
Flour
3 tablespoons (all-purpose)
Frangelico
1/2 cup (for filling)
Cinnamon
1 teaspoon (for filling)
Cardamom
1 teaspoon (for filling)
Allspice
1 teaspoon
Ginger
1/2 teaspoon
Nutmeg
1/2 teaspoon
Clove
1/4 teaspoon
Vanilla extract
1 teaspoon
Heavy cream
1/2 cup (chilled for whipped cream)
Granulated sugar
1 1/2 tablespoons (for whipped cream)
Vanilla extract
1/2 teaspoon (for whipped cream)
Grand Marnier
1 tablespoon (to taste for whipped cream)
Butter
1/2 cup (for whiskey sauce)
Powdered sugar
1 1/2 cups
Egg yolks
2 (for whiskey sauce)
Whiskey or Bourbon
1/2 cup (to taste for sauce)
Instructions
1
1. Start by preparing the crust: In a medium bowl, combine the finely crushed graham cracker crumbs (or gingersnap cookies), melted butter, sugar, cinnamon, and ground cardamom. Mix until well combined.
2
2. Press the mixture firmly into the bottom and about 2 inches up the sides of a greased 9-inch springform pan. Place the crust in the freezer for 20 minutes to set.
3
3. While the crust is chilling, prepare the cheesecake filling. In a large mixing bowl, beat together the cream cheese, brown sugar, and pumpkin puree until smooth. Add in the eggs, egg yolks, flour, Frangelico, and all spices (cinnamon, cardamom, allspice, ginger, nutmeg, and clove), along with the vanilla extract. Continue mixing until the filling is completely smooth and well blended.
4
4. Remove the crust from the freezer and pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
5
5. Preheat the oven to 350°F (175°C) and bake the cheesecake for 50 to 55 minutes, or until the center is just firm. Remove from the oven and let it cool completely at room temperature, then refrigerate overnight to set.
6
6. To make the Grand Marnier whipped cream, combine the heavy cream, granulated sugar, and vanilla extract in a mixing bowl. Beat with an electric mixer until soft peaks form. Gently fold in the Grand Marnier to taste, adjusting as desired.
7
7. For the whiskey sauce, melt the butter in a saucepan over medium heat. Stir in the powdered sugar until smooth, then whisk in the egg yolks. Gradually add in the whiskey, continuing to stir until the sauce has thickened to your desired consistency.
8
8. When ready to serve, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform sides and remove the cheesecake. Slice into wedges and serve topped with a generous dollop of Grand Marnier whipped cream, drizzled with warm whiskey caramel sauce.
Nutrition Information
36g
Fat
54g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Spiced Pumpkin Hazelnut Cheesecake?
This dessert features a spiced pumpkin filling with the nutty essence of Frangelico, a buttery gingersnap or graham cracker crust, and a rich whiskey caramel sauce topped with Grand Marnier whipped cream.
What ingredients are used for the cheesecake crust?
The crust is made from 2 cups of finely crushed graham cracker crumbs or gingersnap cookies, 1/2 cup melted butter, 3 tablespoons sugar, and 1 teaspoon each of cinnamon and ground cardamom.
How should I prepare the crust before adding the filling?
Press the mixture firmly into the bottom and 2 inches up the sides of a 9-inch springform pan, then freeze for 20 minutes to set.
What liqueur provides the hazelnut flavor in the filling?
1/2 cup of Frangelico liqueur is used in the cheesecake filling to provide the nutty hazelnut essence.
Which spices are included in the pumpkin filling?
The filling includes cinnamon, cardamom, allspice, ginger, nutmeg, and cloves.
How many eggs are required for this recipe?
The filling requires 5 large eggs and 2 large egg yolks.
What is the baking temperature for the cheesecake?
The cheesecake should be baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long does the cheesecake need to bake?
It should bake for 50 to 55 minutes, or until the center is just firm.
What is the recommended cooling and setting time?
After cooling to room temperature, the cheesecake must be refrigerated overnight to set properly.
How do you make the Grand Marnier whipped cream?
Beat heavy cream, granulated sugar, and vanilla extract until soft peaks form, then fold in 1 tablespoon of Grand Marnier to taste.
What are the ingredients for the velvety whiskey sauce?
The sauce consists of 1/2 cup butter, 1.5 cups powdered sugar, 2 egg yolks, and 1/2 cup whiskey or bourbon.
How do you thicken the whiskey caramel sauce?
The sauce is thickened by whisking in egg yolks and stirring over medium heat until it reaches the desired consistency.
How many servings does this cheesecake yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much cream cheese is needed for the recipe?
You will need 32 ounces of cream cheese, which is four 8-ounce packages.
Can I use bourbon instead of whiskey for the sauce?
Yes, the recipe allows for either whiskey or bourbon depending on your preference.
What size pan is required for this cheesecake?
A greased 9-inch springform pan is required.
Is there flour in the cheesecake filling?
Yes, 3 tablespoons of all-purpose flour are added to the filling mixture.
What kind of pumpkin should be used?
The recipe calls for 16 ounces of canned pumpkin puree.
How do I remove the cheesecake from the springform pan safely?
Run a knife around the edge of the cheesecake to loosen it before releasing the springform sides.
What type of sugar is used in the pumpkin filling?
One cup of packed brown sugar is used in the filling.
What is the fat content per serving?
Each serving contains 36g of fat.
How much carbohydrate is in a single slice?
There are 54g of carbohydrates per serving.
What spices are specifically added to the crust?
The crust is seasoned with 1 teaspoon of cinnamon and 1 teaspoon of ground cardamom.
Is the cream cheese used at room temperature?
Yes, the instructions specify using softened cream cheese for better blending.
How much vanilla extract is used in the entire recipe?
1 teaspoon is used in the cheesecake filling and 1/2 teaspoon is used in the whipped cream.
When should the whiskey caramel sauce be applied?
The sauce should be drizzled warm over individual wedges when serving.
Is this cheesecake suitable for holiday gatherings?
Yes, the combination of pumpkin, fall spices, and decadent toppings makes it ideal for holidays.
What is the preparation for the heavy cream used in the topping?
The heavy cream should be chilled before beating it for the whipped cream.
How many egg yolks are used specifically for the whiskey sauce?
Two egg yolks are used to create the velvety texture of the whiskey sauce.