Pumpkin Cheesecake Milk Shakes Recipes

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PUMPKIN CHEESECAKE MILK SHAKES



Pumpkin Cheesecake Milk Shakes image

These quick pumpkin cheesecake milk shakes are the perfect treat on a fall afternoon. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 9

1 can (15 ounces) pumpkin
1-1/2 cups vanilla ice cream
1 cup 2% milk
4 ounces cream cheese, softened
1/2 cup vanilla yogurt
1/4 cup confectioners' sugar
5 ice cubes
1/2 teaspoon pumpkin pie spice
Graham crackers, optional

Steps:

  • In a blender, combine all ingredients except graham crackers; cover and process until smooth. Pour into chilled glasses; serve immediately. If desired, garnish with graham crackers.

Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN PIE MILKSHAKE



Pumpkin Pie Milkshake image

As any true pumpkin lover can attest, there's more than one way to get your pie fix, and a milkshake just might be the most winning substitution: It's creamy and has the same whipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whisky, there's a time and a place for bourbon, and this is it. Add a splash or two for the adults; they'll thank you.

Provided by Sarah Copeland

Categories     ice creams and sorbets, dessert

Time 15m

Yield 4 milkshakes (About 4 1/2 cups)

Number Of Ingredients 11

3/4 cup/180 milliliters heavy cream (or whipping cream)
1 tablespoon cinnamon
1 teaspoon sugar
28 ounces/830 milliliters premium vanilla ice cream
1/3 to 1/2 cup/80 to 120 milliliters milk
1 cup/240 milliliters pumpkin purée
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce (optional)

Steps:

  • Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill. Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
  • Scoop the ice cream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem thick at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divide among the four chilled glasses.
  • Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with caramel sauce, if desired.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 78 milligrams, Sugar 20 grams

PERFECT PUMPKIN CHEESECAKE BARS



Perfect Pumpkin Cheesecake Bars image

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Provided by Kiwi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h35m

Yield 24

Number Of Ingredients 15

1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2 eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g

PUMPKIN MILK SHAKES



Pumpkin Milk Shakes image

My son loved this festive milkshake growing up-it's nicely spiced and tastes like pumpkin pie. I like cutting off both ends of a licorice twist and serving it as a straw.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 cup orange juice
4 cups vanilla ice cream
1 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Black licorice twists, optional

Steps:

  • In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.

Nutrition Facts : Calories 287 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 78mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CHEESECAKE MILKSHAKES



Pumpkin Cheesecake Milkshakes image

Celebrate the day with our yummy Pumpkin Cheesecake Milkshakes. Our Pumpkin Cheesecake Milkshakes are a combination of some of our favorite flavors.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 3 servings

Number Of Ingredients 10

1 can (15 oz.) pumpkin puree (not pumpkin pie filling)
1-1/2 cups vanilla ice cream
1 cup milk
4 oz. PHILADELPHIA Cream Cheese (Regular or 1/3 Less Fat)
1/4 cup light brown sugar, packed
1 Tbsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 small pinch ground cloves
crushed graham crackers (optional)

Steps:

  • ADD all ingredients (except for the graham crackers) to a blender and blend on HIGH just until the mixture is smooth. It will be thick.
  • DIVIDE between three glasses and garnish with crushed graham crackers, if desired.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 240 mg, Carbohydrate 53 g, Fiber 4 g, Sugar 42 g, Protein 9 g

PUMPKIN MILKSHAKES



Pumpkin Milkshakes image

Provided by Food Network Kitchen

Time 5m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Blend one 14-ounce container softened butter pecan ice cream with 1/4 cup malted milk powder, 2 tablespoons milk and 2 teaspoons pumpkin pie spice. Divide among glasses; top with whipped cream and sprinkle with more pie spice.

MAPLE PUMPKIN CHEESECAKE



Maple Pumpkin Cheesecake image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8-10 servings

Number Of Ingredients 14

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (15 oz.) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup pure maple syrup
1 cup (1/2 pint) heavy cream
1/2 cup chopped pecans

Steps:

  • HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  • BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
  • COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.
  • Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,
  • **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

PUMPKIN CHEESECAKE MILKSHAKE



Pumpkin Cheesecake Milkshake image

Make and share this Pumpkin Cheesecake Milkshake recipe from Food.com.

Provided by Lisa1

Categories     Shakes

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups canned pumpkin pie mix
2 cups vanilla ice cream
2 cups ready-to-eat cheesecake filling
1/2 cup 2% low-fat milk
2 teaspoons pumpkin pie spice
whipped topping (optional)

Steps:

  • Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
  • Blend until well combined and smooth.
  • Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.

Nutrition Facts : Calories 303.3, Fat 8.8, SaturatedFat 5.4, Cholesterol 34.1, Sodium 351.4, Carbohydrate 54.6, Fiber 11.8, Sugar 16.9, Protein 5

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