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Pumpkin Pie Cheesecake Dip

This Pumpkin Pie Cheesecake Dip combines the creamy richness of cheesecake with the warm flavors of pumpkin pie, making it an irresistible snack for any gathering.
Prep Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 8 servings

Ingredients

Ingredients

  • 8 ounces Cream Cheese at room temperature
  • 8 ounces Cool Whip thawed
  • 1 cup Pumpkin Puree not pumpkin pie filling
  • 1 cup Powdered Sugar
  • 1 cup White Chocolate Chips
  • 2 tablespoons Pumpkin Pie Spice
  • to taste Ground Cinnamon for garnish

Instructions

  • Step 1: Prepare the Cream Cheese - Begin by placing the cream cheese in a large mixing bowl. Beat until fluffy and smooth.
  • Step 2: Add the Pumpkin Puree - Add the pumpkin puree to the whipped cream cheese and blend until fully incorporated.
  • Step 3: Mix in the Sweetness - Gradually sprinkle in the powdered sugar while mixing on low speed until combined.
  • Step 4: Spice It Up - Add the pumpkin pie spice to the mixture and mix well.
  • Step 5: Fold in the Cool Whip - Gently fold in the Cool Whip until the mixture is light and airy.
  • Step 6: Add the White Chocolate Chips - Fold in the white chocolate chips until evenly distributed.
  • Step 7: Chill and Serve - Cover the dip and refrigerate for at least an hour. Dust with ground cinnamon before serving.

Equipment

  • Mixing Bowl
  • Hand Mixer

Notes

For the best flavor, use pure pumpkin puree. This dip can be made ahead of time and stored in the refrigerator for a couple of days.