If pumpkin pie and cheesecake had a baby and stuck it in the freezer, this would be it. This Creamy Ninja Creami Pumpkin Cheesecake Ice Cream is cozy, rich, and tastes like straight-up fall in a pint, no pudding mix, no weird gums, just real ingredients doing their thing. I tested this one more times than I care to admit, and yes… I ate it straight from the pint. Zero regrets.
If you liked my Pumpkin Spice Latte Ice Cream, this is the dessert-y cousin you make when you want something thicker, richer, and very spoon-lick worthy.
Jump to:
- Why You’ll Love This Pumpkin Cheesecake Ice Cream
- Ingredients You’ll Need
- Substitution and Additions
- How to Make It (Step-by-Step)
- 🍒Topping and Mix-In Ideas
- 👪Serving Size
- 🌀Tools You’ll Need
- Recipe Tips and Troubleshooting
- Recipe FAQs
- More Fall- Inspired Flavors
- More Breakfast- Inspired Ice Cream Recipes
- Did you try this recipe?
- Ninja Creami Pumpkin Cheesecake Ice Cream
Why You’ll Love This Pumpkin Cheesecake Ice Cream
- Tastes like actual pumpkin cheesecake filling — not icy pumpkin milk
- Ultra creamy and scoopable after a respin
- No pudding mix, gums, or protein powders
- Simple, grocery-store ingredients
- Graham cracker mix-ins give real cheesecake vibes
- Made for the Ninja Creami Deluxe and super reliable
Ingredients You’ll Need
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and half — gives richness without being overly heavy
- Cream cheese — the cheesecake “tang” layer
- Sweetened condensed milk — for sweetness and body
- Pumpkin puree — the star flavor, not pumpkin pie filling
- Pumpkin spice — warms up the pumpkin with cinnamon, cloves, nutmeg
- Vanilla extract — rounds out flavors
- Graham cracker crumbs (mix-in) — to echo the cheesecake crust
Substitution and Additions
- Swap cream cheese for cottage cheese for a lighter tang
- Use evaporated milk or a half heavy cream / half milk combo
- Add a splash of maple syrup for extra fall flavor
- Mix in pecans, toffee bits, or white chocolate chips
- Boost spice with extra cinnamon or a pinch of ginger
How to Make It (Step-by-Step)
- Blend all your base ingredients (half and half, cream cheese, condensed milk, pumpkin, spice, vanilla) until completely smooth.
- Freeze the mixture in your Ninja Creami pint on a level surface for at least 24 hours.
- Spin on “Ice Cream” mode on your Creami. It might come out crumbly — that’s normal! Make a small well in the center, add a tablespoon of extra liquid if needed (milk or half and half), then Re-spin to smooth.
- Create a crater, add graham cracker crumbs, and hit the mix-in mode (or gently stir) so they get evenly distributed.
- Enjoy immediately or freeze (level the top) for future respinning.
🍒Topping and Mix-In Ideas
- Extra graham cracker crumbs
- Crushed gingersnaps
- Caramel drizzle
- Toasted pecans or walnuts
- Biscoff cookie pieces
Add mix-ins only during the Mix-In cycle or by gently folding them in after spinning.
👪Serving Size
This recipe is made for the Ninja CREAMi Deluxe, yielding 4 servings per pint.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Recipe Tips and Troubleshooting
- Crumbly after the first spin? Always respin. This base smooths out beautifully.
- Too icy? Add 1–2 tablespoons liquid and respin again.
- Grainy texture? Usually means the pint was too cold, let it sit out 2–3 minutes before spinning.
- Uneven texture? Make sure your pint froze completely level.
- Storing leftovers: Level the top before refreezing so it respins smoothly later.
Recipe FAQs
No — the Creami needs the base to be fully solid; anything less and you’ll get slush or incomplete blending.
Usually because the base froze too quickly or you used lower-fat milks. Also, spinning twice with a bit of added liquid helps smooth it out.
Yes, but freeze in separate pints (not overfilling) so each pint can freeze solid and spin properly.
Yes, cottage cheese works well if you want something lighter, but you’ll lose some of that classic cheesecake flavor.
More Fall- Inspired Flavors
Looking for other recipes like this? Try these:
More Breakfast- Inspired Ice Cream Recipes
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Pumpkin Cheesecake Ice Cream
Equipment
- 1 Ninja Creami Deluxe
- 1 Ninja Creami Container Pint
- 1 Blender
Ingredients
- 1 cup half and half
- 2 ounce cream cheese
- ½ cup equivalent sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 sheets graham cracker
Instructions
- Blend all but the graham crackers until ultra smooth.1 cup half and half, 2 ounce cream cheese, ½ cup equivalent sweetened condensed milk, ¾ cup pumpkin puree, 1 teaspoon pumpkin spice, 1 teaspoon vanilla extract
- Pour into Ninja Creami pint, close lid, freeze 24 hours on level surface.
- Remove, spin on Ice Cream mode.
- Create a small well, add 1 tablespoon extra liquid if needed, respin.
- Add graham cracker crumbs to the well, hit mix-in mode or stir gently.
- Serve immediately or level and freeze for future respinning.
Notes
- Use full-fat half and half and cream cheese for better texture
- Let the pint rest 2–3 minutes before spinning if extremely firm
- Freeze on the flattest surface possible
- Don’t overfill the pint — leave headroom
- If leftovers: level the top, re-freeze, and respin when ready
Rose says
Tastes like a slice of pumpkin cheesecake but colder and creamier. So cozy and so good — hope you guys give it a try!