Amy S Citrus Pumpkin Cheesecake The Drunken Punkin Recipe

Ingredients for Amy S Citrus Pumpkin Cheesecake The Drunken Punkin

• 1 ½ cups gingersnap crumbs
• 1/2 cup (1 stick) butter
• 1 1/2 cups granulated sugar
• 16 ounces cream cheese
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• Canned Pumpkin
• 1 cup sour cream
• All Purpose Flour
• Cinnamon
• Nutmeg
• Allspice
• Orange Zest
• Lemon Zest
• 2 cups heavy cream
• Instant Vanilla Pudding
• 1/2 cup powdered sugar
• 2 tablespoons whiskey

How to Make Amy S Citrus Pumpkin Cheesecake The Drunken Punkin

1. Preheat oven to 350°F (175°C).
2. Melt 1/2 cup (1 stick) of butter over low heat.
3. Stir in 1 tablespoon of granulated sugar and 1 ½ cups of gingersnap crumbs.
4. Mix thoroughly and press into the bottom of a 10-inch springform pan.
5. Bake for 5 minutes. Cool completely on a wire rack.
6. In a large mixing bowl, beat 16 ounces of cream cheese until smooth and creamy.
7. Add 1 cup of granulated sugar and mix well.
8. Add 4 large eggs one at a time, mixing well after each addition.
9. 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.
10. Mix until just combined. Do not overmix.
11. Pour batter into the prepared crust.
12. Bake for 20 minutes at 350°F (175°C).
13. Reduce oven temperature to 220°F (105°C) and bake for another 75 minutes.
14. The cheesecake should be set around the edges but slightly jiggly in the center.
15. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar.
16. Let the cheesecake cool completely in the oven.
17. Refrigerate for at least 4 hours, or preferably overnight, before removing from the springform pan.
18. **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.