These Pumpkin Cheesecake Popsicles have a deliciously creamy and smooth texture. They’re adult and kid approved and the perfect little ice cream treat for your Thanksgiving dessert table!
Oh yes I did folks! I whipped us up a delicious pumpkiny ice cream treat for our Thanksgiving celebration!
I know, I know…it’s not really ice cream season. But for some people, ice cream season never ends! I happen to be one of those people. I’m hoping you are too!
I’ve been dying to share these popsicles for like evah!! Ever since I shared my 4th of July Berry Cheesecake Popsicles, I knew I’d have to share another creamy cheesecake popsicle. They were just too good! And since pumpkin cheesecake happens to be one of my favorite fall desserts, I decided why not change things up a bit for the holiday this year and turn this classic fall cheesecake into a novel adult AND kid friendly dessert?
It’s basically a piece of frozen pumpkin cheesecake on a stick. It doesn’t get any better in my book! They’re a total cinch to make too. You can use a popsicle mold if you have one, or you can just use some 8-9 oz. plastic or paper cups like I did. A mixture of cream cheese, pure pumpkin (I use Libby’s), some half and half and heavy cream, along with some pumpkin pie spice and cinnamon give these pops a creamy texture with a pop of pumpkin that’s to die for. And they’re topped off with a sweet little graham cracker crust. Sounds pretty good huh?!
I hope you enjoy these friends! Just don’t tell the kiddos ahead of time or they’ll skip straight to dessert! Please join me back at the BHK next week for a special celebration! It’s the BHK’s 2 year anniversary! Woot woot! Time sure does fly!! Have a wonderful weekend!
- Graham cracker crust:
- 1 cup graham cracker crumbs
- 1 Tbsp. granulated sugar
- 2 Tbsp. butter melted
- 2 8 oz. packages cream cheese
- 1/2 cup granulated sugar
- 1/2 cup pure pumpkin
- 1 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 2 tsp. vanilla extract
- 1 cup half and half
- 1/2 cup heavy cream
In a small bowl, combine graham cracker crumbs, sugar and melted butter with a fork until well combined. Set aside.
In a large bowl, using an electric mixer on medium high speed, beat cream cheese until fluffy, about 2 minutes. Turn mixer to low speed and slowly add granulated sugar. Beat until smooth.
Add pumpkin, pumpkin pie spice, cinnamon, vanilla, half and half and heavy cream and beat until well blended.
Divide the mixture evenly between eight 8 or 9 oz. cups filling 3/4 full. Top with 2 tablespoons of graham cracker crumbs pressing gently to even out.
Cover and place cups in freezer for one hour. Remove from freezer and insert sticks into middle of each cup. Return to the freezer for an additional 5 hours or until totally frozen.
To remove popsicles from cups just peel away paper if you've used paper cups. If you used plastic cups or a popsicle mold, run outside under warm water to slightly melt the pops to release the cup/mold.