Pumpkin Spice Cheesecake Dip
Pumpkin Spice Cheesecake Dip offers all the flavor of creamy homemade cheesecake in a fraction of the prep time. Serve it inside a hollowed-out pumpkin for a festive display at your Halloween party or Thanksgiving dessert table.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
- 1 small pumpkin, such as sugar pumpkin (for serving, optional)
- 8 ounces (1 package) cream cheese, room temperature
- ½ cup sour cream
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup heavy whipping cream
- Cinnamon (for garnish)
- Graham crackers, pretzels, apple slices and/or wafer cookies (for serving)
Instructions
- If serving dip inside pumpkin, clean the outside of the pumpkin, then cut the top off and discard the stem. Scoop out and discard the flesh and seeds to form a clean bowl. Set hollowed-out pumpkin aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, both sugars, vanilla, pumpkin pie spice and salt. Mix on medium speed until smooth and fluffy, about 4 to 5 minutes.
- Add the pumpkin puree and mix on low speed until combined and smooth. Transfer mixture to a medium bowl.
- Using the same stand mixing bowl fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. Scoop the whipped cream onto the pumpkin mixture and fold gently until completely combined. Refrigerate at least 30 minutes, then transfer dip into the hollowed-out pumpkin for serving.
- To finish, lightly dust the top of the dip with cinnamon and serve with graham crackers, pretzels, wafer cookies and/or apple slices.
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