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pumpkin cheesecake dip
Sarah

Amazing 15-Minute Pumpkin Cheesecake Dip

As fall approaches, this irresistibly creamy pumpkin cheesecake dip is a delightful treat perfect for cozy gatherings. This simple yet scrumptious recipe takes only a few minutes to prepare and is a hit with all ages.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups white candy melts These create a chocolatey coating for the graham crackers.
  • 8 sheets graham crackers The perfect crunchy base for dipping.
  • 1 teaspoon ground cinnamon Optional for garnish, adds a warm flavor.
  • 8 ounces cream cheese softened; Provides a creamy texture. You can use Neufchâtel for a lighter option.
  • 8 ounces Cool Whip softened; If you prefer, you can make your own stabilized whipped cream.
  • 1 1/2 cups powdered sugar Sweetens the dip; feel free to reduce for less sweetness.
  • 1 cup pumpkin puree Essential for that fall flavor; do not confuse with pumpkin pie filling!
  • 1 tablespoon pumpkin pie spice Adds warmth and spice to the dip.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/8 teaspoon ground cinnamon for garnish (optional)

Equipment

  • large baking sheet
  • Parchment Paper
  • Microwave-safe bowl
  • Stand mixer or hand mixer
  • Serving bowl

Method
 

  1. 1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set it aside.
  2. 2. Melt the Candy Melts: Place the white chocolate candy melts in a microwave-safe bowl. Heat them in the microwave according to package instructions, stirring every 20-30 seconds to ensure even melting.
  3. 3. Coat the Graham Crackers: Take one graham cracker at a time. Hold one end and dip the bottom into the melted white chocolate. Use a spatula to smooth the coating along the sides. Slide it out, shake off any excess, and place it on the parchment paper. Optionally, sprinkle with ground cinnamon. Repeat for all graham crackers.
  4. 4. Let Them Dry: Allow the coated graham crackers to dry for at least 30 minutes.
  5. 5. Prepare the Dip: In a stand mixer, beat the softened cream cheese and Cool Whip at medium speed until smooth (about 2 minutes).
  6. 6. Mix in Remaining Ingredients: With the mixer on medium, add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until combined, around 3 to 5 minutes.
  7. 7. Serve: Transfer the dip to a serving bowl and sprinkle the top with ground cinnamon if desired. For added firmness, chill in the refrigerator for 30 minutes to 1 hour before serving.

Notes

  • Substitutions: Swap Cool Whip for homemade whipped cream or Greek yogurt. Use powdered erythritol or stevia for a sugar-free/keto version.
  • Mix-Ins: Add toffee bits, mini chocolate chips, or a pinch of nutmeg/ginger.
  • Troubleshooting: For lumpy dip, beat longer until smooth. If too thick, add milk; if too thin, add more powdered sugar.
  • Presentation: Serve in a mini pumpkin, top with crushed gingersnaps or candied pecans, or drizzle with caramel.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze.
  • Make-Ahead: Prepare the dip up to 1 day ahead. Coat graham crackers just before serving for best results.