Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream, chilled
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup pumpkin purée
  • 1/4 cup brown sugar, packed
  • 1 tsp pumpkin pie spice
  • 2 tbsp maple syrup
  • 1 cup graham cracker crumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp brown sugar

Instructions:

  1. Beat the softened cream cheese and granulated sugar together until the mixture is smooth and devoid of lumps.
  2. Slowly stream in the milk and vanilla extract, mixing on medium speed until the base is glossy and uniform.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  4. In a small saucepan over medium heat, combine pumpkin purée, brown sugar, pumpkin pie spice, and maple syrup. Simmer for 5 minutes until thickened and aromatic, then allow to cool completely.
  5. Gently swirl the cooled pumpkin mixture into the cheesecake base, creating distinct ribbons of orange and white.
  6. Combine graham cracker crumbs, melted butter, and 1 tbsp brown sugar. Stir into the mixture or set aside as a mix-in.
  7. Pour the mixture into a freezer-safe container and freeze for 24 hours. If using a Ninja Creami, process on the 'Ice Cream' or 'Lite Ice Cream' setting and use the 'Mix-in' button for the graham crackers.