Pumpkin Cheesecake Milkshake Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
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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

Ingredients

  • 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

Directions

  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

blender

This Recipe Appears In