Pumpkin Cheesecake Dip
Pumpkin cheesecake dip is the no bake answer to fall's favorite cheesecake. This quick and easy dessert is perfect for any fall gathering and can even make a festive, no fuss finish to any holiday meal.
- 1 8 oz pkg cream cheese softened
- 1 15 oz can pumpkin puree NOT pumpkin pie filling
- 1/2 cup + 2 tbsp sugar
- heaping 1/2 tsp pumpkin pie spice
- 1 8 oz tub frozen whipped topping thawed
- graham crackers for dipping
- cookies for dipping
- apple slices for dipping
Add all of the ingredients EXCEPT the whipped topping to a large mixing bowl.
Using a hand mixer, whip everything together until the mixture's smooth & creamy.
Fold in the thawed whipped topping using a spoon or spatula, until evenly incorporated.
Transfer the dip to a serving dish, and serve with crackers, cookies, & fruit for dipping.
Calories: 250kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 114mg | Potassium: 178mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8675IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg