How To Make Gingerbread Cheesecake Dip
Celebrate the holidays with this wonderful, savory cheesecake dip made with cinnamon and molasses. Serve it with Graham crackers or gingerbread.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- ¾cupheavy cream,very cold
- 8ozcream cheese,best if out of fridge for an hour first
- ⅓cupbrown sugar
- ⅓cuppowdered sugar,sifted
- ¼cupmolasses
- 1tspground ginger
- 1¼tspground cinnamon
- 1pinch nutmeg
Instructions
-
In a stand mixer beat the heavy cream on high until you get stiff peaks for 2 to 3 minutes.
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Put the whipped cream in a bowl and put in the freezer.
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Back in the stand mixer, beat the cream cheese until smooth and add the powdered sugar.
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Once combined add in the molasses, brown sugar, ginger, cinnamon, and nutmeg and beat until completely smooth and no grainy texture is left for 2 minutes.
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Gently fold in the whipped cream until combined.
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Refrigerate until ready to serve.
Nutrition
- Calories: 165.82kcal
- Fat: 12.00g
- Saturated Fat: 7.08g
- Monounsaturated Fat: 3.22g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 14.04g
- Fiber: 0.17g
- Sugar: 13.45g
- Protein: 1.46g
- Cholesterol: 41.17mg
- Sodium: 78.50mg
- Calcium: 48.87mg
- Potassium: 148.64mg
- Iron: 0.49mg
- Vitamin A: 130.35µg
- Vitamin C: 0.10mg
Have you tried this Gingerbread Cheesecake Dip recipe? Share your experience and thoughts in the Baking and Desserts forum section!
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