Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 cups heavy whipping cream, cold
  • 1/4 cup sweetened condensed milk
  • 1 cup graham crackers, coarsely crushed
  • 2 tbsp melted butter

Instructions:

  1. Toss the crushed graham crackers with melted butter until lightly coated. Spread them on a tray and freeze for 10 minutes to ensure they stay crunchy.
  2. Beat the softened cream cheese and granulated sugar on medium-high speed until the mixture is velvety and devoid of lumps. Stir in the vanilla extract and salt until fully incorporated.
  3. Fold the pumpkin puree and the spice blend (cinnamon, ginger, cloves, nutmeg) into the cream cheese mixture. Blend until the color is a uniform, deep orange.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk.
  5. Using a spatula, gently fold the whipped cream mixture into the pumpkin cheesecake base until smooth. Fold in the frozen graham cracker crumbles.
  6. Transfer the mixture to an airtight freezer-safe container and freeze for 24 hours before serving.