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Caramel Pumpkin Cheesecake Dip

Caramel Pumpkin Cheesecake Dip

This Caramel Pumpkin Cheesecake Dip is a creamy, fluffy fall dessert layered with pumpkin, warm pumpkin pie spice, tangy cream cheese, and rich caramel sauce. It comes together without baking and is perfect for dipping apples, graham crackers, gingersnaps, pretzels, or vanilla wafers.
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Course: Dessert, Dips and Sauces
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Anne Carter
Servings: 16

Equipment

  • Small Saucepan
  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • serving bowl.

Ingredients

Caramel Sauce

  • 11 oz soft caramels unwrapped
  • ⅓ cup heavy cream half-and-half, or pumpkin spice creamer

Pumpkin Cheesecake Dip

  • 8 oz cream cheese softened
  • ¾ cup pure pumpkin puree
  • ⅓ cup brown sugar
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 8 oz frozen whipped topping thawed

For Serving

  • Graham crackers
  • Cinnamon graham crackers
  • Gingersnaps
  • Vanilla wafers
  • Apple slices
  • Pretzel twists
  • Shortbread cookies

Instructions

  • Combine the unwrapped caramels and heavy cream in a small saucepan. Cook over low heat, stirring occasionally, until the caramels are completely melted and the mixture is smooth. Let the caramel cool for about 15 minutes.
    Combine the unwrapped caramels and heavy cream in a small saucepan. Cook over low heat, stirring occasionally, until the caramels are completely melted and the mixture is smooth
  • In a large mixing bowl, beat the softened cream cheese until light and fluffy.
  • Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Beat until thoroughly combined and smooth.
  • Gently fold in the thawed whipped topping with a rubber spatula until evenly incorporated.
    Gently fold in the thawed whipped topping with a rubber spatula until evenly incorporated
  • Pour enough cooled caramel sauce into the bottom of a serving bowl to cover the base.
    Pour enough cooled caramel sauce into the bottom of a serving bowl to cover the base
  • Spoon half of the pumpkin cheesecake mixture over the caramel and gently smooth the surface. Drizzle with more caramel sauce, reserving some for the top.
  • Add the remaining pumpkin cheesecake mixture and finish with the remaining caramel sauce.
  • Serve immediately with apple slices, graham crackers, gingersnaps, pretzels, or your favorite dippers.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, since pie filling already contains added sugar and spices.
  • Let the cream cheese soften completely before mixing for the smoothest texture.
  • Keep the caramel over low heat to prevent it from scorching.
  • Allow the caramel to cool before layering so it does not soften the fluffy pumpkin filling.
  • Light cream cheese and lite whipped topping can be used if desired.
  • Store covered in the refrigerator for up to 3 days. The caramel will become firmer when chilled.
Keyword Caramel Pumpkin Cheesecake Dip