Pumpkin Cheesecake Ice Cream Recipe: A Creamy Fall-Inspired Delight

Pumpkin Cheesecake Ice Cream Recipe: A Creamy Fall-Inspired Delight

*Word count: \~700 words*

Pumpkin cheesecake ice cream is the dreamy mashup of rich fall flavors and creamy frozen dessert that you never knew you needed. It combines the cozy spices of pumpkin pie with the tangy sweetness of cheesecake, all blended into a smooth, indulgent ice cream base. Whether you’re serving it on a crisp autumn day, at a holiday dinner, or just because you crave pumpkin goodness year-round, this homemade recipe delivers flavor in every luxurious spoonful.

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### Ingredients

For the pumpkin cheesecake base:

* 1 cup pumpkin purée (not pumpkin pie filling)

* 6 oz cream cheese, softened

* 1 cup whole milk

* 1 ½ cups heavy cream

* ¾ cup granulated sugar

* ¼ cup light brown sugar

* 1 teaspoon ground cinnamon

* ½ teaspoon ground ginger

* ¼ teaspoon ground nutmeg

* ¼ teaspoon ground cloves (optional for stronger spice)

* Pinch of salt

* 2 teaspoons vanilla extract

For the swirl and crunch:

* ½ cup crushed graham crackers

* Optional: caramel sauce or white chocolate drizzle

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### Instructions

#### 1. **Blend the Creamy Pumpkin Cheesecake Base**

Start by placing the pumpkin purée and softened cream cheese in a blender or food processor. Blend until the mixture is completely smooth and no lumps remain. Add the milk, heavy cream, both sugars, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Blend again until everything is well combined and smooth.

The key here is a silky texture—since this ice cream isn’t cooked, blending is essential to ensure a creamy consistency and an even mix of flavors.

#### 2. **Chill the Mixture**

Pour the pumpkin cheesecake mixture into a large bowl, cover it with plastic wrap, and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to deepen and the mixture to fully chill—critical for smooth churning later.

#### 3. **Churn the Ice Cream**

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–25 minutes. You’ll notice it start to thicken like soft serve.

If you don’t have an ice cream maker, you can pour the mixture into a shallow pan, freeze for 30 minutes, stir with a fork, and repeat every 30 minutes for 3–4 hours. The texture won’t be quite as airy, but the flavor will still shine.

#### 4. **Layer in the Graham Cracker Crumbs**

As the ice cream finishes churning, gently fold in the crushed graham crackers with a spatula. You can also layer the crumbs as you transfer the ice cream to a storage container: add one scoop of ice cream, sprinkle some crumbs, then repeat, creating a ripple effect of cheesecake crust in every bite.

For an extra touch, drizzle in caramel sauce or swirl in white chocolate for added decadence.

#### 5. **Freeze Until Firm**

Transfer your churned and layered pumpkin cheesecake ice cream to an airtight container. Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals, and seal with a lid. Freeze for 4–6 hours or until firm enough to scoop.

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### Pumpkin Cheesecake Ice Cream Recipe: A Creamy Fall-Inspired Delight - Serving Suggestions

Serve your pumpkin cheesecake ice cream in bowls topped with extra graham cracker crumbs or a drizzle of caramel. It pairs beautifully with ginger snaps, chocolate cookies, or a slice of warm apple pie. For a festive fall sundae, top with whipped cream, a sprinkle of cinnamon, and candied pecans.

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### Pumpkin Cheesecake Ice Cream Recipe: A Creamy Fall-Inspired Delight - Flavor Variations

* **Maple Pumpkin Cheesecake Ice Cream:** Substitute half the sugar with real maple syrup for a deeper sweetness.

* **Bourbon Twist:** Add 1 tablespoon of bourbon for a richer flavor and softer scoop texture.

* **Spiced Nut Crunch:** Fold in chopped spiced walnuts or pecans for added texture and warmth.

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### Pumpkin Cheesecake Ice Cream Recipe: A Creamy Fall-Inspired Delight - Make-Ahead Tips

This ice cream keeps well for up to two weeks in the freezer. For best flavor and texture, let it sit at room temperature for 5–10 minutes before scooping. The longer it’s stored, the more pronounced the cheesecake tang becomes.

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###Pumpkin Cheesecake Ice Cream Recipe: A Creamy Fall-Inspired Delight - Why You’ll Love It

Pumpkin cheesecake ice cream is perfect for those who crave fall flavors even when it's warm out. It offers the creamy tang of cheesecake, the cozy spice of pumpkin pie, and the indulgence of homemade ice cream all in one. It’s a hit at Halloween parties, Thanksgiving dinners, and quiet nights on the couch.

With no eggs, no stovetop, and just a few easy steps, this recipe is an approachable way to create a luxurious dessert. Once you try it, you’ll want to make it every fall—and maybe even in the middle of summer too.