We all need an arsenal of recipes for seasonal celebrations. This Pumpkin Spice Cheesecake Dip will become one of your new favorites for fall entertaining. Whipped cream, cream cheese, pumpkin, and a healthy dose of seasonal spices will make this sweet dip a winner time and time again.
Last year I made this Caramel Apple Cream Cheese Spread, and y’all went crazy for it. (Okay, I know I don’t live in the South, but I really wanted to say “Y’all.” I hope you don’t mind. I blame Pizzazzerie and Southern FATTY.) Anyway, following up on the success of that delightful Caramel Apple Cream Cheese Spread, I thought you might like a couple more recipes that serve the same purpose.
Naturally, a pumpkin variation was high on my list. After playing around with a few similar recipes I found online and in magazines, this is what I came up with.
The notable difference between my recipe and many others is my generous use of seasonal spices. As I’ve mentioned numerous times here on IBC, when you’re baking with pumpkin, the key to bold pumpkin flavor is the spices. Don’t believe me? Remember when Starbucks used to make their famous Pumpkin Spice Latte, but there actually wasn’t any pumpkin in it? It’s all about the spices!! Take a look at any of my pumpkin recipes, and you’ll always see the same things: pumpkin pie spice, cinnamon, ground cloves, ground nutmeg, and possibly ground ginger.
Another thing that I love about this recipe is that it’s not in-your-face sweet. Because its base is whipped cream, it stays light and fluffy. However, it still has great tang thanks to the cream cheese. (I’ll be sharing a richer cheesecake dip next week.)
I recommend serving this dip with apple slices, pear slices, grapes, shortbread cookies, and graham crackers. All would be equally delicious. You could even get creative and turn this recipe into a trifle of sorts by layering it with pound cake, cubed apples, and a drizzle of caramel or butterscotch sauce.
Regardless of how you serve it, I think you’re going to love it!
Here's what you will need:
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Sprinkle of cinnamon to garnish
Apple and pear slices, grapes, and/or cookies for serving
In a stand mixer with the whisk attachment, whip heavy cream and confectioners' sugar about 5 minutes until light and fluffy. Transfer to a large bowl.
Then, with a paddle attachment, beat the cream cheese until smooth. Add the whipped cream and beat on medium for 2-3 minutes until light and fluffy. Scrape the sides and bottom of the bowl as needed.
To the mixing bowl, add the pumpkin puree, brown sugar, and spices. Mix on low to medium speed until well combined. Again, scrape the sides and bottom of the bowl if needed.
Transfer to a serving bowl and lightly dust with cinnamon. Serve chilled with sliced apples and pears, grapes, cookies, and/or graham crackers.
You can probably whip this up in under 15 minutes. It may take a few extra minutes to slice the apples, but overall it’s a super quick recipe with great results.
I hope you give it a try. If you do, let me know what you think. Thanks, y’all!