Pumpkin Cheesecake Shake

Pumpkin spice cheesecake milkshake

Forget pumpkin spice lattes. Meet your new fall obsession: pumpkin cheesecake in a shake!

On a specialized diet? This recipe works well for folks following a plant-based (vegetarian) or gluten-free diet — and, of course, omnivores!


  • 1 can (15 ounces) pumpkin, chilled 
  • 3 ounces reduced-fat cream cheese 
  • 1 container (6 ounces) low-fat vanilla yogurt 
  • 1/4 cup brown sugar 
  • 1/2 teaspoon vanilla extract 
  • 1/2 teaspoon cinnamon 
  • 1/8 teaspoon nutmeg
  • 2 cups low-fat milk 
  • 6 teaspoons graham cracker crumbs 


  1. Place the first seven ingredients (everything except the milk and graham cracker crumbs) in blender; blend until smooth. Add milk, then blend again.
  2. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs.

This recipe was provided courtesy of Midwest Dairy. Get more great dairy recipes from their website!

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