Pumpkin Cheesecake Dip

No ratings yet

All the cozy flavors of pumpkin cheesecake, ready for dipping! This Pumpkin Cheesecake Dip layers fluffy, spiced pumpkin cheesecake filling with rich caramel sauce for an easy dessert that’s perfect for fall gatherings. Serve with apple slices, graham crackers or gingersnaps and let everyone dig in!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake dip, pumpkin dip, pumpkin dip recipe, pumpkin dip with cool whip, pumpkin dip with cream cheese

Prep Time 10

Total Time 10

Servings servings

Calories 184kcal

Author Trish - Mom On Timeout

Ingredients

11 ounces soft caramels I like to use either Werther's Caramels or Kraft Caramels.
⅓ cup heavy cream or half and half or Pumpkin Spice creamer
8 ounce cream cheese block cream cheese, full fat or light
¾ cup pure pumpkin not pumpkin pie filling
⅓ cup brown sugar
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
8 ounces frozen whipped topping thawed (Cool Whip)

Instructions

Combine the caramels (I like to use either Werther's Caramels or Kraft Caramels) and heavy cream (or half and half or Pumpkin Spice creamer if using) in a small saucepan. Cook over low heat, stirring occasionally, until the caramels have full melted and the heavy cream is completely mixed in. Let cool for about 15 minutes.
11 ounces soft caramels, ⅓ cup heavy cream
In a medium mixing bowl or bowl of a stand mixer, 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.
8 ounce cream cheese, ¾ cup pure pumpkin, ⅓ cup brown sugar, ½ teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
Fold in the whipped topping (thawed, Cool Whip).
8 ounces frozen whipped topping
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.

Notes

I like to use either Werther's Caramels or Kraft Caramels for the caramel sauce. You can also just make my homemade caramel sauce if you prefer OR buy a thick, store-bought caramel sauce to save time.

Storage Information

Refrigerator: Cover the dip tightly or transfer leftovers to an airtight container and refrigerate for up to 3 days. The filling may lose some of its fluffiness as it sits, and the caramel will firm up when chilled.
Make ahead: For the best presentation, prepare the pumpkin cheesecake filling up to 1 day ahead and refrigerate it in a covered container. Make the caramel sauce and let it cool before layering and serving. You can also assemble the dip a day ahead, but expect the chilled caramel layers to be firmer.
Freezing: Freezing isn’t recommended for the best texture. The cream cheese mixture can become grainy or release moisture after thawing, and the layers may not hold up as nicely.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Measuring Cups | Measuring Spoons | Stand Mixer | Hand Mixer

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition