Go Back
+ servings
Pumpkin Cheesecake Popsicles
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 popsicles
Author: MaryAnn Dwyer
  • 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
  1. In a small bowl, combine graham cracker crumbs, sugar and melted butter with a fork until well combined. Set aside.
  2. 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.
  3. Add pumpkin, pumpkin pie spice, cinnamon, vanilla, half and half and heavy cream and beat until well blended.
  4. 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.
  5. 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.
  6. 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.