This easy to make, over the top Caramel Pumpkin Cheesecake Dip will have everyone coming back for seconds! The perfect dessert or appetizer for fall!
I’m seriously into dips right now. Like MADLY into dips. I went to Apple Hill this past weekend and bought alltheapples. And now, naturally, I am making allthedips to dip them in. This one is the best so far.
So here’s the thing. Up until a few weeks ago the thought of pumpkin and apple together seriously grossed me out. Like, YUCK. And then I made this Skinny Pumpkin Dip and I was like OMG this is GOOD! So now I want everything to be pumpkin + apple.
But then there’s my long standing love affair with all things caramel apple. Caramel Apple Empanadas, Caramel Apple Shakes, Caramel Apple Cinnamon Rolls, Caramel Apple Monkey Bread, and the list goes on…and on…and…you get the idea.
So I combined them into this ridiculous dip which is going to rock.your.world. Pinky promise.
I am a firm believer in equitable distribution of assets, in this case – caramel. I poured some into the bottom of the bowl, layered it in between the pumpkin cheesecake and then drizzled it all over the top. Why? Cause you need a little bit of caramel with every bit of this dip, obvi. There’s delight in every bite!
And this is not just your ordinary caramel sauce – NO – this is pumpkin spice caramel because duh, pumpkin all the things, remember?
Let me just take a moment to talk about the caramel because it turned out to be my favorite part of this dip. I melted caramels and Pumpkin Spice creamer together to create this awesomeness. The fragrance alone was inspiring…on top of the pumpkin cheesecake…heavenly. I can’t swear that any more than three quarters of the caramel actually made it to the dip, I was so busy testing it to make sure it was just PERFECT, ya know, the crazy things I do for YOU 🙂
The good news here is this dip is worthy of the apples my boys worked so hard at picking. Graham crackers, nilla wafers, marshmallows, and any other fruit would also make great dippers here – use your imagination!
More Pumpkin Recipes
- Pumpkin Brownies
- Pumpkin Chocolate Chip Cookies
- Cinnamon Sugar Pumpkin Muffins
- Cranberry Pecan Pumpkin Bread
- Pumpkin Cake with Chocolate Chips
How To Make Caramel Pumpkin Cheesecake Dip
Caramel Pumpkin Cheesecake Dip
Ingredients
- 11 oz caramels
- 1/3 cup Pumpkin Spice creamer or half and half or cream
- 8 oz packages of cream cheese I used light
- 3/4 cup pure pumpkin not pumpkin pie filling
- 1/3 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 8 oz Cool Whip I used lite
Instructions
- Combine the caramels and creamer in a small saucepan. Cook over low heat, stirring occasionally, until the caramels have full melted and the creamer is completely mixed in. Let cool for about 15 minutes.
- Beat the cream cheese until light and fluffy. Mix in the pumpkin, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined.
- Fold in one the Cool Whip.
- Pour enough caramel sauce into the bottom of your serving bowl to cover the bottom. Spoon half of the pumpkin cheesecake mixture on top and smooth the surface. Drizzle on some more caramel sauce leaving just enough for the top of the dip.
- Spoon on the remaining half of the pumpkin cheesecake mixture and top with remaining caramel.
- Serve immediately.
Brea says
Can we use like a soft caramel (ice cream caramel)? I am going to a potluck and can’t serve right away. It’ll have to be in the fridge and I’m worried the caramel will be hard!
Christy says
Going to make night before do you think it will set ok?
Trish - Mom On Timeout says
I think that would be fine Christy!
Jenna says
This looks amazing! Definitely going to make it to bring to our family Thanksgiving! Just a question…which kind of apples do you think go best with this dip? Thanks so much!
Trish - Mom On Timeout says
Oh wonderful! I like Granny Smith best because this dip is so sweet. Enjoy!
Jenna says
Thank you so much!! Awesome! 🙂
Renee says
What would you do if the international delight pumpkin is not available in your area. I have never seen it in Canada.
Lisa says
I was wondering the same thing!
Trish - Mom On Timeout says
You could use an alternate brand or substitute in some half and half. Hope that helps!
Trish - Mom On Timeout says
You could use an alternate brand or substitute in some half and half. Hope that helps!
Marla says
Question when you say pure pumpkin are you talking about the inside of a pumpkin?
Trish - Mom On Timeout says
I’m talking about the canned pumpkin Marla – hope that helps!
Nodine says
I love everything pumpkin!! I want to make this for our thanksgiving (Canadian) potluck at work tomorrow. If I make it tonight will the caramel harden and not be dippable tomorrow?
Becca says
I’m making this to bring for a brunch because it looks great. I won’t be able to serve immediately because I have to bring it with, any tips for having it still be fantastic after a car ride? Should I reheat or something when I get there? TIA.
Mir says
Equitable distribution is SO important with dessert. Like, why be stingy with the caramel when it can be in every dang bite? You’ve got the right approach, Trish!
And I’ve never tried pumpkin and apple together, but you’ve talked me into it. I’ll give ‘er a shot!
Trish - Mom On Timeout says
See! We are totally on the same page Mir 🙂 And YES! Apple and pumpkin – who knew?
Cathy Trochelman says
Aggghhh! I can’t wait to go apple picking! Apples are so good on their own….but seriously so much better with a delicious dip! Loving this, Trish!
Trish - Mom On Timeout says
Apple picking is what I look forward to ALL year long Cathy. I would do it every weekend if I could! Thanks girl!