Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip
Servings: 12 Yield: about 4 cups Active Time 10 mins Chill 1 hr Total Time 1 hr 10 mins


Make It

1. In a medium chilled bowl, beat 1/2 cup heavy cream to stiff peaks with an electric mixer; set aside. In a large bowl, beat 8 oz. softened cream cheese and 2 cups powdered sugar with an electric mixer until smooth (no need to wash the beaters in between). Add 3/4 cup canned pumpkin puree, 1 Tbs. pumpkin pie spice, and 1 tsp. vanilla extract, and beat until combined. Gently fold whipped cream into pumpkin mixture until no streaks of cream remain. Transfer to a serving bowl and refrigerate at least 1 hour or up to 2 days. Serve with store-bought gingersnaps for dipping.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 186, Fat, total (g): 10, chol. (mg): 15, sat. fat (g): 6, carb. (g): 23, Monounsaturated fat (g): 2, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 21, pro. (g): 2, vit. A (IU): 2671, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, Cobalamin (Vit. B12) (µg): , sodium (mg): 63, Potassium (mg): 35, calcium (mg): 32, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.