Gather around the table, my friends, and let’s dive into a delectable dessert that’s sure to spark joy this season. Pumpkin Spice Cheesecake Dip with Ginger Snap Crust is a captivating fusion of flavors that will have your taste buds dancing with delight. This irresistible treat effortlessly combines the rich, creamy goodness of cheesecake with the warm, comforting notes of pumpkin spice, all nestled atop a crisp, buttery ginger snap crust. Get ready to savor the flavors of fall in the most indulgent way possible.
Why You’ll Love This Pumpkin Spice Cheesecake Dip with Ginger Snap Crust
Sink your spoon into this luscious dip and prepare to be transported to a cozy autumn day. The velvety smooth texture of the cheesecake blends seamlessly with the bold, festive flavors of pumpkin and warm spices, creating a delightful harmony that will have you craving more. The ginger snap crust adds a delightful crunch and a touch of warmth, complementing the creamy filling perfectly. Whether you’re serving it as a show-stopping dessert or a crowd-pleasing party appetizer, this recipe is sure to become a new seasonal favorite. Get ready to savor the flavors of fall in the most indulgent way possible.
Ingredients
This Pumpkin Spice Cheesecake Dip with Ginger Snap Crust is a simple yet delicious recipe that comes together with just a handful of pantry-friendly ingredients. The creamy cheesecake filling is made with a blend of cream cheese, pumpkin puree, and warm spices, while the crunchy crust is made from crushed ginger snap cookies and butter. Gather these easy-to-find items, and let’s get baking!
- 24 ounces (680g) – Cream cheese, softened
- 1 cup (240g) – Pumpkin puree
- 1 cup (200g) – Granulated sugar
- 1 teaspoon (5ml) – Vanilla extract
- 2 teaspoons (10ml) – Pumpkin pie spice
Ingredient Substitutions
- Ginger Snap Crust: Graham crackers or vanilla wafers can be used instead of ginger snaps for a different flavor profile.
- Pumpkin Spice: If you don’t have pumpkin pie spice, you can use a blend of ground cinnamon, ginger, nutmeg, and cloves.
How to Make Pumpkin Spice Cheesecake Dip with Ginger Snap Crust
Get ready to impress your friends and family with this show-stopping pumpkin spice cheesecake dip. Let’s dive into the step-by-step instructions to guide you through the process.
Step 1: Prep Work
Begin by preheating your oven to 350°F (175°C). In a food processor or blender, pulse the ginger snap cookies until they’re finely crushed. Transfer the crumbs to a mixing bowl and stir in melted butter until the mixture is well combined.
Step 2: Main Cooking Process
Press the ginger snap crust mixture firmly into the bottom of a pie dish or baking pan, creating an even layer. Bake the crust for 8-10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool completely.
Step 3: Final Steps/Assembly
In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Add in the pumpkin puree, sugar, vanilla extract, and a blend of warm spices (such as cinnamon, ginger, nutmeg, and cloves). Mix everything together until the filling is well combined and silky smooth. Spread the pumpkin spice cheesecake filling over the cooled ginger snap crust, smoothing the top with a spatula.
Step 4: Finishing Touches
For an extra special touch, consider garnishing the dip with a light dusting of ground cinnamon, a drizzle of caramel sauce, or a sprinkle of chopped toasted pecans. This will not only add a beautiful presentation but also enhance the flavors of the dish.
Recipe Variations & Tips
- Salted Caramel Swirl: Swirl in a layer of salted caramel for an extra indulgent twist.
- Reduced-Fat Version: Use reduced-fat cream cheese or Greek yogurt in the filling for a lighter option.
- Crunchy Topping: Add a layer of chopped pecans or walnuts to the ginger snap crust for some extra crunch.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the finished dip for a decadent touch.
Serving & Storage
Serve with: Crisp ginger snap cookies, graham crackers, or fresh apple slices.
Storage: The dip can be stored in the refrigerator for up to 5 days, covered tightly or in an airtight container.
Make-Ahead: This Pumpkin Spice Cheesecake Dip is the perfect make-ahead dessert. Simply prepare the crust and filling, assemble the dip, and store it in the refrigerator until ready to serve.
Nutrition Information
Indulge in the rich, velvety goodness of this Pumpkin Spice Cheesecake Dip with a guilt-free conscience. Each serving provides a satisfying dose of protein from the cream cheese, as well as a boost of fiber and nutrients from the pumpkin puree. While it’s certainly a decadent treat, this dip can be enjoyed in moderation as part of a balanced diet. Savor every bite and let the flavors of fall transport you to a cozy, comforting place.
- Serving Size: 2 tablespoons
- Calories: 165 kcal
- Protein: 4 g
- Carbs: 14 g
- Fat: 11 g
- Sodium: 155 mg
Frequently Asked Questions
Can I make this dip in advance?
Absolutely! This Pumpkin Spice Cheesecake Dip is the perfect make-ahead dessert. Simply prepare the crust and filling, assemble the dip, and store it in the refrigerator for up to 5 days. When ready to serve, give it a gentle stir and enjoy.
Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works wonderfully in this recipe. In fact, it’s often the more convenient and accessible option. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Can I freeze this dip?
While the dip can be stored in the refrigerator for up to 5 days, it’s not recommended to freeze it. The delicate texture of the cheesecake filling may not hold up well to freezing and thawing. For best results, enjoy the dip within the recommended storage time.
What can I serve with the pumpkin spice cheesecake dip?
This versatile dip pairs perfectly with a variety of dippers. Try serving it with crisp ginger snap cookies, graham crackers, cinnamon-sugar pita chips, or even fresh apple slices. The possibilities are endless!
Can I use a different type of cookie for the crust?
Absolutely! While the ginger snap crust is delicious, you can easily swap it out for another cookie variety. Graham crackers, vanilla wafers, or even crushed Oreos would all make excellent substitutes, each adding their own unique flavor profile to the dish.
Try These Next
- Pumpkin Spice Cheesecake Bars With Gingersnap Crust
- Savory Pumpkin Spice Cheeseballs With Maple Drizzle
- Savory Pumpkin Cheeseball With Spiced Crackers
Pumpkin Spice Cheesecake Dip with Ginger Snap Crust
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: 🍰 Sweet & Savory Mashups
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Cheesecake Dip is a creamy, dreamy treat that combines the flavors of pumpkin, cream cheese, and warm spices, all served with a crunchy ginger snap crust. Perfect for fall gatherings!
Ingredients
8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 cup whipped cream
1 cup crushed ginger snap cookies
2 tbsp unsalted butter, melted
Instructions
1. In a medium bowl, beat the softened cream cheese until smooth.
2. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
3. Fold in the whipped cream until fluffy.
4. In a separate bowl, combine the crushed ginger snap cookies and melted butter until crumbly.
5. In a serving dish, layer the pumpkin cheesecake dip and top with the ginger snap crust.
6. Serve with additional ginger snap cookies or apple slices for dipping.
Notes
For a lighter dip, you can substitute Greek yogurt for half of the cream cheese.
Add a sprinkle of cinnamon or nutmeg on top for extra flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, dip, dessert