Ingredientes para Amy's Citrus Pumpkin Cheesecake The Drunken Punkin
- 1 1/2 cups gingersnap crumbs
- 1/2 cup (1 stick) butter, melted
- 1 cup + 1 tablespoon granulated sugar, 1/2 cup powdered sugar
- 16 ounces cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- not used in main recipe
- zest of 1 orange
- zest of 1/2 lemon
- 2 cups heavy cream
- 3.4 ounces instant vanilla pudding mix
- 1/2 cup powdered sugar
- 2 tablespoons whiskey
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amy's Citrus Pumpkin Cheesecake The Drunken Punkin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Amy's Citrus Pumpkin Cheesecake The Drunken Punkin
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) of butter over low heat.
- Stir in 1 tablespoon of granulated sugar and 1 ½ cups of gingersnap crumbs.
- Mix thoroughly and press into the bottom of a 10-inch springform pan.
- Bake for 5 minutes. Cool completely on a wire rack.
- In a large mixing bowl, beat 16 ounces of cream cheese until smooth and creamy.
- Add 1 cup of granulated sugar and mix well.
- Add 4 large eggs one at a time, mixing well after each addition.
- Add 1/4 cup all-purpose flour, 1 cup sour cream, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1 (15-ounce) can pumpkin puree, 1 teaspoon vanilla extract, and the zest of 1 orange and 1/2 lemon.
- Mix until just combined. Do not overmix.
- Pour batter into the prepared crust.
- Bake for 20 minutes at 350°F (175°C).
- Reduce oven temperature to 220°F (105°C) and bake for another 75 minutes.
- The cheesecake should be set around the edges but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar.
- Let the cheesecake cool completely in the oven.
- Refrigerate for at least 4 hours, or preferably overnight, before removing from the springform pan.
- **Spiked Whipped Cream:** In a chilled bowl, beat 2 cups heavy cream, 3.4 oz instant vanilla pudding mix, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons of whiskey until stiff peaks form.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
120g
Fat
138g
Carbs
18g
