If pumpkin pie and cheesecake had a baby and stuck it in the freezer — this would be it.
Creamy, cozy, and just the right amount of fall-in-a-pint, this Ninja Creami Pumpkin Cheesecake is the dessert you didn’t know you needed until now.
As soon as Starbucks drops the Pumpkin Spice Latte, I’m all in on fall flavors. That cozy mix of cinnamon, nutmeg, and vanilla just calls for a creamy, spin-worthy treat. Lately, I’ve been testing recipes for my upcoming Fall & Holiday Flavor eBook, and my kitchen has basically turned into a Ninja Creami lab — think Maple Coffee, Apple Cider, Sweet Potato, and Spiced Chai ice creams everywhere.
This Pumpkin Cheesecake version might just top them all. It’s rich, velvety, and has that perfect balance of pumpkin spice and creamy cheesecake that makes it taste like the holidays in a pint. If you’ve already tried my Pumpkin Spice Latte Ice Cream, this one’s the cozier, dessert-style twist you’ll want to make all season long.
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🛒Ingredients
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
- Use evaporated milk or heavy cream + whole milk instead of half and half (similar richness)
- Swap cream cheese with cottage cheese for a lighter tang
- Use almond milk + cashew cream for a dairy-reduced version
- Stir in maple syrup instead of condensed milk for a naturally sweet twist
- Add chocolate chips, toffee bits, or pecan pieces as mix-ins
- Boost spice: add extra cinnamon, ginger, or a pinch of cardamom
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.
🍒Fun Mix-Ins and Topping Ideas
- Graham cracker crumbs
- Crushed gingersnap cookies
- Chocolate chips or chunks
- Pecans or walnuts
- Caramel swirl
- Crushed cookies (e.g. Biscoff)
Flavor Variations to Try
👪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.
Quick Tips
- Make sure the pint is totally level in the freezer for best freezing.
- If your first spin is crumbly, don’t panic — the second spin is where the magic happens.
- Use full-fat ingredients where possible for creamier texture.
- Let the frozen pint sit 2–3 minutes at room temp before spinning if it’s too rock-solid.
- Keep mix-ins modest so the motor doesn’t get sticky or overloaded.
- Label your pints with date so you know how fresh they are.
🤔 Your Questions, Answered!
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.
More Fall Flavors
Looking for other recipes like this? Try these:
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 oz cream cheese
- ½ cup equivalent sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- Blend all but the graham crackers until ultra smooth.
- 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
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