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As the leaves begin to change color and the air turns crisp, a seasonal craving emerges—pumpkin-flavored desserts. From lattes to pies, pumpkin is a beloved ingredient that evokes the spirit of autumn. Among the myriad of pumpkin treats, Creamy Pumpkin Cheesecake Ice Cream stands out as a delightful fusion of two favorites: the rich, smooth texture of cheesecake and the warm, spiced essence of pumpkin pie. This dessert not only tantalizes the taste buds but also provides a refreshing twist, making it an ideal choice for various occasions—from family gatherings and holiday celebrations to cozy nights at home.

Pumpkin Cheesecake Ice Cream

Embrace the flavors of fall with Creamy Pumpkin Cheesecake Ice Cream, a sweet blend of rich cheesecake and spiced pumpkin pie. This indulgent dessert is perfect for any autumn gathering, offering a delightful surprise at potlucks and family dinners. Made with fresh pumpkin puree, cream cheese, and warming spices, it's a creamy treat that pleases everyone. Enjoy it on its own or with warm desserts, making your cozy nights even sweeter.
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Ingredients
  

1 cup pumpkin puree (fresh or canned)

8 oz cream cheese, softened

1 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

Pinch of salt

1/2 cup graham cracker crumbs

Optional: whipped cream and additional graham cracker crumbs for serving

Instructions
 

Prepare the Cheesecake Base: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer to beat until smooth and creamy, about 2-3 minutes.

    Mix in the Pumpkin: Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and a pinch of salt to the cream cheese mixture. Continue to mix until all ingredients are well incorporated.

      Add Dairy: Slowly pour in the heavy cream and whole milk while mixing on low speed until the mixture is smooth and well combined.

        Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until completely chilled.

          Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker. Churn according to the manufacturer's instructions, usually about 20-25 minutes.

            Add Crust Crumbles: Just before the ice cream is done churning, add the graham cracker crumbs and mix until evenly distributed.

              Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

                Serve and Enjoy: Scoop the pumpkin cheesecake ice cream into bowls or cones, and top with whipped cream and a sprinkle of graham cracker crumbs, if desired.

                  Prep Time, Total Time, Servings: 20 mins | 6 hours 20 mins | Approximately 6 servings