Pumpkin Cheesecake Dip Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/pumpkin-cheesecake-dip-recipe-2/
