Pumpkin Hazelnut Cheesecake with Whiskey Sauce
Indulge in the rich, autumnal flavors of Pumpkin Hazelnut Cheesecake with Whiskey Sauce, a decadent dessert that’s perfect for holiday gatherings or any special occasion. This velvety cheesecake pairs creamy pumpkin and tangy sour cream with a hint of warm spices like cinnamon and nutmeg, all nestled on a buttery hazelnut-graham cracker crust. Baked to perfection in a water bath to ensure a crack-free finish, each slice is elevated by a luxurious whiskey caramel sauce that’s both sweet and slightly smoky. With its combination of toasted hazelnut crunch, silky texture, and bold topping, this cheesecake is a show-stopping dessert that will leave your guests savoring every bite.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups hazelnuts (toasted and finely chopped)
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 1.25 cups granulated sugar (for filling)
- 1 cup canned pumpkin puree
- 0.5 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 tablespoon all-purpose flour
- 0.5 cup heavy cream
- 0.5 cup brown sugar (for whiskey sauce)
- 4 tablespoons unsalted butter (for whiskey sauce)
- 3 tablespoons whiskey
- 0.25 cup heavy cream (for whiskey sauce)
- 1 teaspoon vanilla extract (for whiskey sauce)
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
In a medium bowl, combine graham cracker crumbs, hazelnuts, 2 tablespoons of sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat cream cheese and 1 1/4 cups of sugar until smooth and creamy. Add the pumpkin puree, sour cream, eggs, vanilla extract, cinnamon, nutmeg, and flour. Mix until fully combined, but do not overmix.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan inside a larger baking dish filled with 1 inch of hot water to create a water bath. This prevents cracks in the cheesecake.
Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door cracked open.
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to fully set.
To make the whiskey sauce, combine brown sugar and butter in a small saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
Carefully add the whiskey, heavy cream, and vanilla extract to the saucepan. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Remove the sauce from heat and allow it to cool slightly before serving.
Before serving, remove the cheesecake from the springform pan, slice, and drizzle each slice generously with warm whiskey sauce. Optionally, garnish with additional toasted hazelnuts or a dollop of whipped cream.
Nutrition Facts
Calories |
7465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.3 g | 656% | |
| Saturated Fat | 282.8 g | 1414% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1871 mg | 624% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 625.2 g | 227% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 486.7 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1341 mg | 103% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
