Yes it’s as good as it sounds.
I trialed this recently at a Halloween party, and it turned out SO WELL.
Here’s the other thing, it is super easy to make, and during the holidays – we all need easy.
This is actually a “two in one” post as I will also include how to make homemade whipped cream – which beats store-bought EVERY.DAMN.DAY!!
Pumpkin Cheesecake Dip
- 1 cup whipped cream, I suggest homemade – for which you will need heavy cream
- 8 oz cream cheese, softened (if you want to be extra you can get pumpkin cream cheese)
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- You will REALLY want to make sure your cream cheese is softened, if it is too firm, it makes the entire process more difficult
- If you have made homemade whipped cream in your mixer you can add each of the ingredients to your stand up mixer
- Pause as you add each ingredient in, to let everything blend together smoothly
- Make sure you scrape the sides and bottom of your bowl, to ensure optimal blending
- Lick the beaters or spatula when you’re done
Homemade Whipped Cream
For homemade whipped cream the amount of liquid roughly translates to how much cream you’ll need. I.e. for the recipe above – it calls for 1 cup of whipped cream. So you will want to use about that much heavy cream. A stand up mixer for both recipes is helpful, but not a requirement
- 8 oz heavy cream
- 1-2 tbsp powdered sugar
- 1 tsp vanilla extract
- If you have the time, chill your mixing bowl in the refrigerator prior to making your whipped cream
- Use a whisk, and and add your cream and other ingredients
- Whisk until your cream is beyond stiff peaks, and has the true consistency of a heavy whipped cream
What I do when I make this recipe is I make the whipped cream first, and then add the other ingredients, that way I don’t have to dirty as many dishes. I am also just a huge freaking fan of making my own whipped cream. The consistency is better, the taste and mouthfeel are better – it is honestly unbeatable.
So. You can absolutely make this ahead of time, BUT remember how we had to let that cream cheese soften to make the dip? Well it will firm back up when you refrigerate it. So if you make it ahead, anticipate for the time you will need to let the dip soften.
At the party I was at, we used apple slices, and the ginger cookies from Trader Joe’s. Both were really good. I think Nilla wafers, as well as pizzelles would be delicious as well as graham crackers. Honestly, it is pumpkin cheesecake dip -so really pick anything that you would want to use as a vessel for this.
I think you could also use biscoff spread – in lieu of pumpkin and have like a cookie butter, cheesecake dip.
I think this dip would also freeze well to be used as filling for a cookie sandwich.
Additionally I think alternative sweeteners could be used to make this keto, or at least reduce the carbohydrate/sugar content if that is something you’re trying to do.