Salted Caramel Pumpkin Cheesecake Dip
Yeah, I’m going there! Salted Caramel Pumpkin Cheesecake Dip was a hit at my latest gathering of friends. It didn’t take long for it to be gobbled up, and people couldn’t stop raving about it. What they didn’t know is how little time it took to make this beautiful dish. It was ready for the table in about 5 minutes. You read that right! Five whole minutes for this gorgeous Salted Caramel Pumpkin Cheesecake Dip that even the pumpkin haters liked. (Really, how can you hate pumpkin?!?) The best thing about Salted Caramel Pumpkin Cheesecake Dip was that I didn’t have to go to the store for any of the ingredients. I had them right in my pantry and refrigerator, ready to go.
What it Takes for Salted Caramel Pumpkin Cheesecake Dip
As with any self-respecting dip, Salted Caramel Pumpkin Cheesecake Dip started out with cream cheese. Yum! I sweetened it with some powdered sugar, so it blended right in and didn’t leave any crunchy granules behind. Then came the luscious pumpkin. I had some canned pumpkin that I processed last year, so of course I used that! A bit of spices, namely cinnamon and nutmeg, and a swirl of warmed up caramel topped with a sprinkling of salt and it became the best fall dip.
- 1 8 oz block cream cheese, softened
- 1 C powdered sugar
- ½ C pumpkin pack (NOT pie filling)
- 2 T sour cream
- 1 t cinnamon
- ½ t nutmeg
- 3 T caramel topping, warmed 20 seconds in the microwave
- Pretzel salt
- In a bowl, mix the cream cheese and sugar with a hand mixer.
- Add the pumpkin, sour cream, and spices. Mix well.
- Pour into a serving bowl. Pour the caramel topping onto the top of the dip with a spoon, in circles.
- With a knife, pull the tip through from the outside edge to the center for the design in the pictures. If you’d like a spiderweb design, go from the center out.
- Sprinkle with salt.
- Serve and enjoy!
Amazing Dippers for Salted Caramel Pumpkin Cheesecake Dip
As I walked through the grocery store, looking for things to dip in my Salted Caramel Pumpkin Cheesecake Dip, a few ideas came to mind. Pound cake is always my go to for dessert dips. But I wanted something different and fresh. Ginger snaps. Ginger snaps go fantastically with pumpkin, so they were added to the cart. I found some adorable little ghost marshmallows, so of course those had to come. And instead of pound cake, I grabbed some Nilla Wafers. The crunch was perfect with the dip, and the vanilla flavor added just the right amount of background flavor without being overbearingly vanilla. Perfect dippers for Salted Caramel Pumpkin Cheesecake Dip!