Pumpkin Cheesecake Dip
Perfectly spiced Pumpkin Cheesecake Dip is the best no bake dessert dip around for the fall months ahead. Made with just a handful of ingredients and ready in less than 10 minutes, this Pumpkin Dip recipe is great for sharing with adults and kids. Makes 6-8 servings, but can easily be doubled.
Servings 6 servings
Calories 190kcal
Ingredients
- 8 oz. cream cheese
- 2 tablespoons sour cream
- ½ cup pumpkin butter
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of freshly ground nutmeg
Instructions
- Measure the softened cream cheese into a large bowl. Blend until smooth and creamy with a hand mixer.
- Add the sour cream and pumpkin butter. Blend with the hand mixer until smooth.
- Add the powdered sugar, vanilla extract and kosher salt. Give it a mix, and then taste the mixture. This is super important, as every pumpkin butter will have a different level of spice. If you like where the spice level is already, skip the bonus spices. If it needs some more oomph, add the spices next.
- Optional: Add in the bonus ground cinnamon, ground ginger and the freshly grated nutmeg. Mix until well-combined and smooth.
- Chill or serve immediately with your favorite fruits, crispy pretzels, Graham crackers or cookies.
Notes
Total calories do not include any of the dippers.
How to store: Store in an airtight container in the refrigerator for up to 5 days. Before serving, mix well, as the ingredients can separate.
Nutrition
Serving: 1 serving | Calories: 190kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 315mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 1774IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 0.2mg
