Pumpkin Cheesecake Dip Recipe

Introduction

Enjoy the flavors of fall with this creamy and spiced Pumpkin Cheesecake Dip. Perfect for holiday gatherings or cozy nights, it combines a rich cheesecake base with a crunchy streusel topping and a sweet vanilla drizzle.

Ingredients

• 16 ounces cream cheese, softened
• 3/4 cup pumpkin puree
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 3 tablespoons melted butter
• 1 teaspoon pumpkin pie spice (for streusel)
• 1/2 cup powdered sugar
• 2-3 teaspoons milk or half & half
• 1/4 teaspoon vanilla extract (for icing)

Instructions

1. Step 1: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, sour cream, granulated sugar, pumpkin pie spice, and vanilla extract. Use a hand mixer on medium speed to blend until smooth, scraping the sides of the bowl as needed.
2. Step 2: In a separate bowl, mix the all-purpose flour, brown sugar, melted butter, and pumpkin pie spice with a fork until large crumbs form.
3. Step 3: Spread the cheesecake base evenly in a pie plate. Sprinkle the streusel topping over the top.
4. Step 4: Bake at 350°F (175°C) for 25 minutes or until the topping is golden brown and crispy.
5. Step 5: Allow the dip to cool for 10–15 minutes.
6. Step 6: To make the vanilla icing, whisk together powdered sugar, milk or half & half, and vanilla extract until smooth and drizzle over the cooled dip.
7. Step 7: Serve with graham crackers, gingersnaps, vanilla wafers, or your favorite dippers.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture.
• For extra spice, add a pinch of cinnamon or nutmeg to the cheesecake base.
• Try swapping the streusel topping for crushed pecans or walnuts for added crunch.
• Make it ahead and refrigerate, then add the drizzle just before serving.

Storage

Store the Pumpkin Cheesecake Dip covered in the refrigerator for up to 3 days. Reheat gently in the oven if desired, but it’s also delicious served chilled. Add the vanilla icing drizzle fresh before serving to keep it looking its best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option.

What can I use to dip with this pumpkin cheesecake?

This dip pairs well with graham crackers, gingersnaps, vanilla wafers, apple slices, or pretzels for a sweet and salty combination.

Pumpkin Cheesecake Dip Recipe

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★★★★★

4.9 from 107 reviews

This Pumpkin Cheesecake Dip is a creamy and festive fall appetizer featuring a luscious cheesecake base infused with pumpkin puree and warm pumpkin pie spice, topped with a crunchy streusel and a sweet vanilla icing drizzle. Perfect for holiday gatherings, it pairs wonderfully with graham crackers, gingersnaps, or vanilla wafers.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cheesecake Base

• 16 ounces cream cheese, softened
• 3/4 cup pumpkin puree
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Streusel Topping

• 1/2 cup all purpose flour
• 1/4 cup brown sugar
• 3 tablespoons melted butter
• 1 teaspoon pumpkin pie spice

Vanilla Icing

• 1/2 cup powdered sugar
• 2–3 teaspoons milk or half & half
• 1/4 teaspoon vanilla extract

Instructions

1. Prepare the Cheesecake Base: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, sour cream, granulated sugar, pumpkin pie spice, and vanilla extract. Mix well using a hand mixer on medium speed, scraping down the sides of the bowl as needed to ensure an even, smooth batter.
2. Make the Streusel Topping: In a separate bowl, combine the all purpose flour, brown sugar, melted butter, and pumpkin pie spice. Mix together with a fork until large crumbs form, creating a streusel texture that will add a crunchy contrast to the creamy dip.
3. Assemble and Bake: Transfer the cheesecake base mixture into a pie plate and spread it out evenly. Sprinkle the streusel topping evenly over the cheesecake base. Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the topping becomes golden brown and crispy.
4. Cool Before Adding Icing: Remove the dip from the oven and let it cool for 10 to 15 minutes. Meanwhile, combine the powdered sugar, milk or half & half, and vanilla extract in a small bowl and whip until smooth to make the vanilla icing.
5. Serve: Drizzle the vanilla icing over the cooled pumpkin cheesecake dip as desired. Serve it alongside graham crackers, gingersnaps, vanilla wafers, or your favorite dippers for a delightful fall treat.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and a smooth consistency.
• You can adjust the amount of powdered sugar icing to taste or omit it for a less sweet dip.
• For best flavor, use fresh pumpkin puree rather than canned if available.
• The dip is best served shortly after cooling but can be refrigerated for up to 2 days; bring to room temperature before serving.
• Try using gluten-free flour if you want a gluten-free version of the streusel topping.

Keywords: Pumpkin Cheesecake Dip, Fall appetizer, Pumpkin dip, Holiday dip, Cream cheese dip, Streusel topping