Wednesday, November 13, 2013

Pumpkin Cheesecake Dip

Is pumpkin your thing?  What about cheesecake?  Well then, what about pumpkin cheesecake?  If you answered yes to any or all of the above questions then this is the dessert for you.  Pumpkin cheesecake dip.  Oh yes, it's every bit as good as it sounds but with have of the work of cheesecake.  All the goodness of cheesecake with half the work?  Too good to be true?  Absolutely not! 
Let me tell you, this dip is nothing short of amazing.  But I mean look at what we are talking about, pumpkin cheesecake dip.  How could it be anything but incredible?  You know me and my pumpkin, I'm a fan to say the least.  And this dip, well, this dip has everything I expect from a good pumpkin dessert...and then some.
It's full of pumpkin flavor and all the warm spices you expect from any good fall dessert; cinnamon, pumpkin pie spice, and brown sugar.  It's light, fluffy, and creamy, so easy to make and comes together in no time.  There's no baking involved, making the a perfect option for a dessert that needs to be whipped up for a last minute get together.  All the things that a good dessert is made of.  
To garnish this dip I topped it with a sprinkle of cinnamon and some graham cracker crumbs.  You could also top it with chopped pecans, chocolate chips or white chocolate chips.  I served it with Stacy's pound cake crisps, but apples, pretzels, vanilla wafers or graham crackers would be delish as well.  This dip would be the perfect pre-feast snack at your Thanksgiving gathering or any festivities going on throughout the holiday season!

Pumpkin Cheesecake Dip

1 Stick (8oz) cream cheese, room temperature
3 Tbsp brown sugar
2 Tbsp powdered sugar
2 Tbsp white sugar
1/4 Cup pumpkin puree
1/2 Tsp ground cinnamon
1 Tsp pumpkin pie spice
1/2 Cup heavy whipping cream


Place cream cheese in a medium mixing bowl along with the brown sugar and powdered sugar.  Beat on high until light and fluffy and sugar is completely combined with the cream cheese.  Add the pumpkin puree, cinnamon and pumpkin pie spice and beat on medium until incorporated.

Place the heavy whipping cream in a medium bowl and beat on high until mixture begins to thicken, about 2 minutes.  Add the granulated sugar and beat on high until peaks begin to form and the texture resembles whipped cream.  Add the whipped cream in the cream cheese mixture and gently fold until combine.

Transfer to a serving dish.  Top with crumbled graham crackers and cinnamon.  Serve with pretzels, graham crackers, or pound cake.

Recipe source: A Lynsey Original

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