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Frozen Pumpkin Cheesecake

servings: 8
Frozen Pumpkin Cheesecake

prep time

20

total time

80

ingredients

10

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Frozen Pumpkin Cheesecake

servings: 8
INGREDIENTS:
ingredients

Crust Ingredients:

½ cup butter, melted

2 cups graham cracker crumbs

2 tbsp granulated sugar

 

Cheesecake Layer Ingredients:

1 cup heavy cream

1 teaspoon vanilla

⅓ cup confectioners’ sugar

8 ounces whipped cream cheese

 

Ice Cream Layer:

1.5 quart Hood Pumpkin Pie Ice Cream, softened

 

Toppings:

Whipped Cream

Pumpkin Spice

DIRECTIONS:
directions

Line the sides of a 9-inch springform pan with parchment paper and set aside.

Combine melted butter, graham cracker crumbs, and sugar in a medium bowl and mix until evenly combined. Pour the crust mixture into the pan and press evenly into the bottom of the pan.

In a large bowl or stand mixer, whip the heavy cream, vanilla, and the confectioners’ sugar until soft peaks form. Add in the whipped cream cheese and beat gently until smooth. Pour the cheesecake mixture over the crust and spread evenly, freeze for 1 to 2 hours.

After the cheesecake has set, let the ice cream soften and then scoop and spread evenly over the cheesecake layer and refreeze for 6 hours or overnight.

Top with whipped cream and pumpkin spice seasoning before serving.

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