Pumpkin Cheesecake Ice Cream

Every Thanksgiving my mother makes these phenomenal mini pumpkin cheesecakes. It's the first dessert to be gone (besides my grandmother's pecan pie) and people always want more. I've had to hide a few pieces in the past so my father and boyfriend were able to get a piece. 

I have always preferred my cheesecake as cold as possible and thought it would be perfect to turn it into an ice cream. This has the texture of pumpkin cheesecake, and when served in a cone or between two cookies, it wont disappoint! Cheers!

Ingredients:

3/4 cup pumpkin puree
6 oz softened cream cheese
4 tsp pumpkin pie spice
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tbsp spiced rum


Directions:

1. In a blender add all of your ingredients. Blend until smooth
2. Add blended ingredients to your ice cream maker and freeze using manufacturer's instructions
3. Add your rum towards the end of the freezing process