I’ve got a really good one for you today guys! Is anyone else as frazzled as I am right now?? That feeling like there’s about a million things to do and not enough hours in the day? Well, sometimes we need a little help, and today I offer you that in the form of dip. This pumpkin cheesecake dip has all the goodness of pumpkin cheesecake minus the baking! Start to finish, this will take you all of about 15 minutes to throw together. The best part is it tastes like heaven in a bowl!
Okay, so most people are going to be cooking up a storm this week. Maybe you don’t have time to bake a cheesecake, maybe you have 5 other things in the oven and are out of space, or maybe the whole cheesecake thing intimidates you. I could also fess up and tell you this dip is really just me taking my love of batter to a whole new level 🙂 Whatever your reasoning is, this dip is your solution!
Then you’ll need something to dip in your dip. You know, something besides a spoon… While pondering this big decision I remembered my gingerbread croutons and gingerbread toasts had to be made! I’m telling you, something magical happens when you toast gingerbread. It gets extra buttery and all those warm flavors come out even more. Plus I think they’re just about the cutest things ever!
Once you’ve dunked about 3 of these in that dreamy dip, you’ll notice your stress level start to go down too! Aside from gingerbread toasts, I also like serving pretzel crisps with the dip. You can also use gingersnaps and graham crackers, so you’ve got options if you want to keep it no-bake. That about wraps it up for today guys. I hope you all have a very Happy Thanksgiving filled with family, friends, and delicious food! Now go make this dip!
- 8 ounces cream cheese
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon freshly grated nutmeg
- 10 ounces pumpkin
- 4 ounces heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Sweet & Sassy Gingerbread
- Cream cream cheese, light brown sugar, cinnamon, ginger, and nutmeg. I used a hand mixer for this, you can also use a stand mixer on medium speed.
- Mix in pumpkin puree.
- Whip heavy cream with powdered sugar and vanilla on medium - high speed till stiff peaks form.
- Gently fold whipped cream into pumpkin mixture.
- Chill till ready to serve.
- Start off with a chilled or frozen loaf of sweet & sassy gingerbread.
- Slice into squares and bake at 350 degrees for 22-23 minutes. I flip them over halfway through so they toast evenly on both sides.
If you don not have gingerbread on hand to make the toasts, I recommend serving the dip with pretzel crisps, gingersnaps, and graham crackers.
Dip can be made 1 day ahead of time.