Pumpkin Cheesecake Martini

Pumpkin Cheesecake MartiniIn case you were concerned that we’re already more than a week into October and there haven’t been any pumpkin cocktails, rest easy. We like our pumpkins in all forms and that definitely includes liquid!

For some reason, I’ve had cheesecake on the brain lately. Um… OK, I’m lying because I pretty much always have cheesecake on the brain, but more intensely these days.

Probably because I’ve been planning to bake a pumpkin cheesecake (not something I’ve made before) and most of my desserts end up recreated as cocktails.

While I was browsing around the interwebs I saw a lot of cheesecake flavored instant pudding granules being used but I didn’t have any in the house. I do however have cream cheese and that is, after all, how I make cheesecake. It’s now also how I make cheesecake cocktails. Cheers!

Per Serving:
3 oz. Half & half or milk
2 Tablespoons cream cheese
1 1/2 oz. Vanilla vodka
1 1/2 oz. Unsweetened pumpkin puree
1 oz. Simple syrup
1/2 oz. Buttershots liqueur
Pinch of cinnamon
Tiny pinch of salt
Crushed graham cracker for the rim

Place the crushed graham cracker in a shallow bowl. Rub a tiny bit of pumpkin puree along the rim of your cocktail glass and dip it into the cracker bowl. Refrigerate for a few minutes to set.

In a blender or small food processor, puree the milk, cream cheese, vodka, pumpkin, simple syrup, buttershots, cinnamon and salt. Pour into the prepared glass and keep in the refrigerator for approx. 15 minutes to cool and thicken.


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