Description
This Pumpkin Cheesecake Dip is a rich and creamy no-bake dessert perfect for the fall season. Combining classic cheesecake flavors with seasonal pumpkin puree and warming spices, it’s an easy, crowd-pleasing dip that pairs wonderfully with graham crackers, apple slices, pretzels, or vanilla wafers. With a velvety texture and delightful sweetness, this dip makes a great holiday appetizer or party treat.
Ingredients
Scale
Base Ingredients
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Whipped Topping
- 1 cup whipped topping or whipped cream (plus extra for garnish if desired)
Optional Toppings
- Crushed graham crackers
- Chopped pecans
- A drizzle of caramel
Instructions
- Prepare Cream Cheese Base: In a large bowl, beat the softened cream cheese until smooth and fluffy to create a creamy base for the dip.
- Add Pumpkin and Sugars: Mix in the pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Beat thoroughly until the mixture is well combined and creamy.
- Incorporate Whipped Topping: Gently fold in the whipped topping or whipped cream until it’s fully incorporated and the dip achieves a light, fluffy texture.
- Chill the Dip: Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld and the dip to set.
- Serve and Garnish: Before serving, optionally top the dip with crushed graham crackers, chopped pecans, or a drizzle of caramel. Serve alongside graham crackers, apple slices, pretzels, or vanilla wafers for dipping.
Notes
- For a lighter version, substitute reduced-fat cream cheese and light whipped topping.
- This dip can be made a day ahead and stored in the refrigerator covered until ready to serve.
- Use fresh pumpkin pie spice or make your own blend for enhanced flavor.
- Adjust sweetness to taste by varying the amount of powdered or brown sugar.
