Name: Pumpkin Cheesecake Popsicle recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Cream cheese 200 gram; Sour cream 1/4 cup; Powdered sugar 1/2 cup; Milk 1/3 cup; Vanilla essence 1/2 teaspoon; Pumpkin puree 1/2 cup; Cinnamon powder 3/4 teaspoon; Digestive biscuits or graham crackers 6 piece; Butter (melted) 2 tablespoon

Ingredients Serving: 4

Cream cheese 200 gram
Sour cream 1/4 cup
Powdered sugar 1/2 cup
Milk 1/3 cup
Vanilla essence 1/2 teaspoon
Pumpkin puree 1/2 cup
Cinnamon powder 3/4 teaspoon
Digestive biscuits or graham crackers 6 piece
Butter (melted) 2 tablespoon

Instructions

Take cream cheese, cream, powdered sugar, milk, pumpkin puree, vanilla essence, cinnamon powder in a mixing bowl.
Mix everything until well combined.
Pour the mixture into popsicle molds, leaving about 1 inch of the top empty where the crust will be filled.
Tap the molds to remove any air bubbles and keep aside.
Next grind all biscuits to a fine powder.
Take out to a bowl and add the melted butter.
Mix well so that the texture of the mixture resembles wet sand.
Put this biscuit mixture on top empty part of the popsicle mold, evenly press down gently using fingertip and put again some biscuit mixture till the top 1 inch of the mold covers by the crust.
Insert popsicle sticks at center top of the mold.
Put in freezer for at least 3 hours or overnight and then serve these pumpkin cheesecake popsicles !

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