How To Make Pumpkin Cheesecake Dip
For an authentic fall flavor, this pumpkin cheesecake dip uses pureed pumpkins mixed with allspice and ginger for a well-rounded, savory treat.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 8ozcream cheese,room temperature
- ½cupsugar
- 1tspvanilla
- 1cuppumpkin puree
- 2tspcinnamon
- ½tspground ginger
- ¼tspground nutmeg
- 1pinchground cloves
- 1pinchground allspice
- ¾cupsheavy cream,cold
- 2tbsppowdered sugar
Instructions
-
In a stand mixer beat the heavy cream and powdered sugar until it formed almost hard peaks for 2 to 3 minutes.
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Remove from stand mixer and set aside into another bowl.
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Add the rest of the ingredients into the stand mixer and let it cream until fully combined and you can’t taste the granules of sugar.
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Fold half of the whipped cream in gently to lighten the dip before adding the second half.
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Serve with your favorite cookies or fruit for dipping.
Nutrition
- Calories: 162.96kcal
- Fat: 12.06g
- Saturated Fat: 7.12g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.23g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 12.98g
- Fiber: 0.85g
- Sugar: 11.37g
- Protein: 1.68g
- Cholesterol: 41.17mg
- Sodium: 75.91mg
- Calcium: 38.29mg
- Potassium: 83.25mg
- Iron: 0.42mg
- Vitamin A: 289.22µg
- Vitamin C: 0.97mg
Want to share your experience making this Pumpkin Cheesecake Dip or discuss variations and serving suggestions? Join the conversation in the Baking and Desserts forum!
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