Amy's Citrus Pumpkin Cheesecake ("the Drunken Punkin")

Ingredients

• 1 1/2 cups crushed gingersnaps
• 5 tablespoons butter, melted
• 1 cup sugar
• 1 tablespoon sugar

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 teaspoons vanilla, divided
• 3 eggs
• 1 1/4 cups canned pumpkin
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 3/4 teaspoon orange zest
• 3/4 teaspoon lemon zest
• 1 cup heavy cream
• 1 tablespoon dry instant vanilla pudding
• 1-2 tablespoon powdered sugar (or to taste)
• 1 tablespoon whiskey

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Melt butter over low heat. Stir in 1 tablespoon of sugar and all the gingersnaps. Mix thoroughly and press into bottom of 10-inch (greased or sprayed) springform pan. Bake 5 minutes and cool on wire rack.

3. 3

   In large mixing bowl, beat cream cheese well; add 1 cup of sugar and mix well.

4. 4

   Add eggs one at a time, mixing well after each.

5. 5

   Add flour, sour cream, spices, pumpkin, 1 teaspoon vanilla, and citrus zests. Mix just until combined.

6. 6

   Pour into prepared crust. Bake for 20 minutes. Reduce heat to 220 degrees and bake for another hour and 15 minutes. The cheesecake should be set on edges and slightly jiggly in the middle.

7. 7

   Turn oven off and crack the door. Let cheesecake cool completely in the oven.

8. 8

   Refrigerate at least 4 hours before removing from springform pan.

9. 9

   To make spiked whipped cream: combine heavy cream, pudding mix, powdered sugar, remaining 1/2 teaspoon vanilla, and whiskey and whip until firm peaks form.