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Amy's Citrus Pumpkin Cheesecake The Drunken Punkin Recipe

Indulge in this decadent Amy's Citrus Pumpkin Cheesecake, a holiday masterpiece! This recipe features a gingersnap crust, a creamy pumpkin cheesecake filling infused with bright citrus zest, and a truly special spiked whipped cream topping (inspired by Toby Jermain's 'Never Weep' recipe #74805). Don't miss out on this unforgettable dessert – it's easier to make than you think and guaranteed to impress your friends and family!

Prep Time 45 mins
Cook Time 135 mins
Calories 678.5 kcal
Protein 21g
Rating 4.0 (2 Reviews)
Amy's Citrus Pumpkin Cheesecake The Drunken Punkin 88

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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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.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

120g

Fat

138g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Preparation Occasion Desserts Fall Holiday Event Winter Cheesecake Seasonal 4 Hours Or Less