This pumpkin cheesecake milkshake tastes just like your favorite fall dessert, blended into a glass! Vanilla ice cream, tangy cream cheese, real pumpkin, and warm pumpkin pie spice come together in about 10 minutes for a thick, creamy shake that's made for sweater weather.
One of our most searched-for recipes is our famous chocolate peanut butter milkshake, and this one follows the same idea, just loaded with pumpkin flavor for fall. It's rich, super creamy, and totally indulgent. But hey, it's the holidays (well, almost), so let's live a little!
If you love a slice of Cheesecake Factory pumpkin cheesecake, this cheesecake milkshake gives you that same creamy, spiced flavor without turning on the oven or waiting overnight for anything to set.
Key Ingredients & Substitutions
- Vanilla ice cream. The base of the shake, so use one you love. A premium brand gives the richest, thickest result, or make your own no-churn vanilla bean ice cream if you're feeling ambitious. Cinnamon or butter pecan ice cream are fun swaps too.
- Whole milk. Thins the shake just enough to sip through a straw. Two percent milk works fine, and almond or oat milk are good dairy-free options for the milk portion.
- Cream cheese. This is what makes it a cheesecake milkshake. Use full-fat block cream cheese and let it soften first so it blends without lumps. Reduced-fat (Neufchâtel) cream cheese works if you want a lighter shake.
- Pumpkin puree. Use plain canned pumpkin like Libby's 100% pure pumpkin, not pumpkin pie filling, which already has sugar and spices added. The only ingredient on the label should be pumpkin. Homemade roasted pumpkin puree works too.
- Granulated sugar. Balances the tang of the cream cheese. Brown sugar or maple syrup add a deeper, caramel-like sweetness if you'd like to switch it up.
- Pumpkin pie spice. A jar of pumpkin pie spice is easiest. No jar? Mix 1 teaspoon cinnamon with ¼ teaspoon each of ginger and nutmeg and a pinch of cloves.
- Toppings. Whipped cream, chopped pecans, a dusting of spice, and a cinnamon stick for stirring. Crushed graham crackers or gingersnaps make a great "crust" topping in place of the pecans.
Helpful Tips
Soften the cream cheese first. Cold cream cheese straight from the fridge tends to leave little white lumps in the shake. Let it sit on the counter for about 30 minutes, or cut it into cubes and microwave for 10 to 15 seconds, before it goes into the blender.
Blend in short bursts. Start on low to break everything up, then switch to high just until smooth, about 45 to 60 seconds total. Blending too long warms the ice cream and turns a thick shake into a runny one.
Adjust the thickness at the end. Ice cream brands vary a lot in how firm they are. If the shake is too thick to pour, add another splash of milk. If it's too thin, blend in an extra scoop of ice cream.
Try the pumpkin cream cheese shortcut. I've been making this pumpkin cream cheese filling for years. If you have a batch on hand, use about 1 ½ cups of it in place of the cream cheese, pumpkin, sugar, and pumpkin pie spice. The extra makes a great dessert dip or bagel spread, too.
Chill your glasses. Pop the glasses in the freezer for 10 minutes while you gather the ingredients. A frosty glass keeps the shake thick longer and helps the whipped cream hold its shape on top.
Variations
- Graham cracker rim. Dip the rim of each glass in honey or caramel sauce, then in crushed graham crackers, for a true cheesecake-crust effect.
- Maple pumpkin shake. Swap the sugar for pure maple syrup, inspired by our pumpkin maple cheesecake.
- Salted caramel. Blend in 2 tablespoons of caramel sauce and drizzle more over the whipped cream with a pinch of flaky salt.
- Lighter version. Use light ice cream, reduced-fat cream cheese, and low-fat or dairy-free milk. It will be a little less rich but still full of pumpkin flavor.
- Grown-up shake. For an adults-only dessert, add a shot of bourbon, spiced rum, or cinnamon whiskey to the blender.
- Coffee kick. Replace ¼ cup of the milk with cooled espresso or strong coffee for a pumpkin spice latte-style shake.
Serving Ideas
Serve this shake right away in tall glasses with straws and long spoons, since the whipped cream and pecans on top are half the fun. It's a crowd-pleasing treat for Halloween parties, a fall movie night, or an easy after-school surprise. For a party, pour it into small juice glasses or shot glasses for mini dessert shooters.
If you're hosting Thanksgiving, set up a milkshake bar next to the pies with bowls of toppings like crushed gingersnaps, caramel sauce, and toffee bits. And for true cheesecake lovers, pair a small glass with a slice of double layer pumpkin cheesecake for the ultimate pumpkin dessert spread.
Storing & Freezing
Milkshakes are best enjoyed the moment they come out of the blender. If you have leftovers, pour them into a covered jar and refrigerate for up to 1 day. The shake will thin out and may separate a little, so give it a good stir or a quick re-blend with an ice cube or small scoop of ice cream before serving.
To freeze, pour leftover shake into an airtight freezer-safe container or ice pop molds and freeze for up to 1 month. Let the container sit at room temperature for 10 to 15 minutes, then re-blend with a splash of milk until smooth. You can also freeze it in ice cube trays and blend the cubes into your next batch for an extra-thick shake. Add the whipped cream and pecans after thawing, not before freezing.
More Pumpkin Desserts
If you loved this pumpkin cheesecake milkshake, check out all of our favorite pumpkin desserts, plus a few more you might enjoy:
- Easy Pumpkin Bars
- Layered Pumpkin Cake with Pumpkin Ganache Filling
- Pumpkin Chocolate Chip Cookies
- Pumpkin Dump Cake
Recipe
Pumpkin Cheesecake Milkshake
Equipment
Ingredients
- 3 cups vanilla ice cream
- 1 cup whole milk plus more as needed
- 8 ounces cream cheese softened
- 15 ounces pumpkin puree canned (not pumpkin pie filling)
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ cup chopped pecans for topping
- whipped cream for topping
- 4 cinnamon sticks for garnish (optional)
Instructions
- Chill 4 glasses in the freezer while you prep. Let the cream cheese sit at room temperature for about 30 minutes (or microwave the cubed cream cheese for 10 to 15 seconds) so it's soft enough to blend smoothly.
- Add the vanilla ice cream, milk, softened cream cheese, pumpkin puree, sugar and pumpkin pie spice to a blender.
- Blend on low speed to break everything up, then increase to high and blend just until completely smooth, about 45 to 60 seconds total. Scrape down the sides once if needed. Don't over-blend, or the shake will get thin.
- Check the consistency. Add a splash more milk if it's too thick, or another scoop of ice cream if it's too thin, and pulse briefly to combine.
- Pour into the chilled glasses. Top each with whipped cream, chopped pecans, a pinch of pumpkin pie spice and a cinnamon stick. Serve immediately.
Video
Notes
Nutrition
Nutrition details are an estimate, per serving.
Leave a Comment