Pumpkin Spice Cheesecake Dip
If you’re anything like me, you love pumpkin everything in the fall. Add cheesecake to the mix and it’s an instant win! I knew this was something I wanted to serve at my Thanksgiving shindig. But before serving it to guests I wanted to make sure it was top notch and that people would enjoy it. After doing a quick test run, and watching my husband’s eyes light up after taking a taste, I knew it was going to be a hit.
Turns out my intuition was correct because the entire bowl was gone before the end of the night. I initially served it as an appetizer but it ended up coming back out for dessert because it was so delicious.
I’m not the most patient cook in the world, so simple is the name of the game for me and this checks that box. With only a handful of ingredients, this sweet appetizer is super simple to prepare and sure to delight all your holiday guests.
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¾ cup pumpkin spice creamer
1- 3.4 package of pumpkin spice instant pudding
1- 8 oz. package of cream cheese softened
¼ cup granulated sugar (you can also substitute stevia in the comparable amount)
2 cups thawed cool whip
Graham crackers broken into rectangular pieces or ginger cookies
- In a bowl, whisk together pumpkin spice creamer with instant pudding. Set aside for 5 minutes
- In a large mixing bowl, beat together softened cream cheese and sugar
- Add in pudding to cream cheese mixture and mix thoroughly
- Once all combined, fold in 2 cups of thawed cool whip and refrigerate.
- Once you are ready to serve, fill bowl with cheesecake and use the graham crackers or ginger cookies to dip.
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