Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Pumpkin Cheesecake Martini
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 martini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 427
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 130 mg
Get ready to drink your dessert! This easy, creamy cocktail is a perfect combination of traditional fall flavors in a tasty new package. Make sure you shake this martini really well to get a good chill on it; it’s best served ice cold.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 martini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 427
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 130 mg
Ingredients
Directions
Special equipment:
a cocktail shaker- Spread the corn syrup on a rimmed plate. Spread the graham cracker crumbs in a single layer on another plate and sprinkle the crumbs with a pinch of the pumpkin pie spice. Turn a martini glass upside down and coat it with corn syrup and then with the crumbs, repeating in spots if needed. Place the glass in the freezer until ready to use.
- Add the pumpkin, brown sugar, vodka, half-and-half, amaro, rum, remaining pumpkin pie spice and ice to a cocktail shaker. Shake until the shaker is very cold and frosty looking on the outside, about 30 seconds. Strain the martini into the chilled glass and serve immediately.
