Pumpkin Cheesecake Dip

Turn your cheesecake inside out with this inventive dessert dip. We recommend spreading it on fruit, shortbread and pound cake, but it’s just as tasty on a morning bagel with coffee.







  • 8 ounces cream cheese, softened
  • 4 Tablespoons Challenge Unsalted Butter, softened
  • ⅓ cup sour cream
  • ½ cup powdered sugar
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • 2 Tablespoons minced candied ginger
  • graham crackers, pretzels, pound cake and sliced apples, for serving


  • 1

    In a bowl, beat cream cheese and butter until smooth. Add the sour cream, sugar, pumpkin puree, vanilla extract and pumpkin pie spice. Mix until smooth and creamy. Transfer to a serving bowl. Sprinkle with chopped candied ginger.

  • 2

    Serve with graham crackers, pretzels, pound cake and sliced apples.

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