Pumpkin Cheesecake Milkshake Recipe

Maggie Hoffman

Cream cheese makes this pumpkin milkshake extra creamy and a little tangy. Consider serving in mini-portions: it's seriously rich.

Recipe Details

Pumpkin Cheesecake Milkshake Recipe

Active 5 mins
Total 5 mins
Serves 2 to 4 servings


  • 1/4 cup plus 1 tablespoon pumpkin puree
  • 1/2 cup cream cheese
  • 1/2 cup whole milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspon ground clove
  • 3 cups (about 6 medium scoops) vanilla ice cream
  • Garnish: whipped cream and freshly grated nutmeg


  1. Place pumpkin, cream cheese, milk, cinnamon, and cloves in the jar of a blender. Add ice cream and pulse until smooth. Divide among 2 regular or 4 miniature glasses, garnish with whipped cream and grated nutmeg. Serve immediately.

Special equipment


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