The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This baked pumpkin cheesecake dip will be your new favorite fall dessert! It’s easy, it’s fast, and it’s not only family-friendly but also loaded with all kinds of autumn flavor.
This recipe costs about $6.08 to make and serves twelve people. That’s about $0.51 per serving.
One thing I love about Fall is all of the parties! I like to bring something different when I get together with my friends. Cheesecake dips are my jam on these occasions. In fact, this recipe will make my ELEVENTH cheesecake dip on my site!
They’re so yummy and completely different than most desserts at parties, get-togethers, potlucks, and holiday gatherings. My favorites include this Coconut Cream Pie Cheesecake, Peppermint Cheesecake Dip, and my Andes Mint Cheesecake Dip.
This baked pumpkin dip is perfect for Thanksgiving, Christmas, and Halloween costume parties! Get ready to be the most popular person in the room because folks will LOVE this cheesecake dip. Who doesn’t enjoy that yummy pumpkin spice flavor?!
My pumpkin cheesecake dip is a wonderful appetizer or dessert to a whole feast that might include pumpkin sausage pasta or a crockpot recipe like spare ribs, pot roast, or chili. There’s nothing like going to bed with a warm stomach this time of year!
What You’ll Love About This Baked Pumpkin Cheesecake Dip
- Creamy Rich Texture: The combination of cream cheese and pumpkin puree results in a dreamy, creamy texture that is rich and satisfying.
- Crunchy Topping: The crushed gingersnaps give a contrasting texture to the creamy base.
- Versatile: Serve this dip to friends and family at holiday parties, family gatherings, an after-school snack, or even a dessert party. It is perfect for almost any occasion.
Baked Pumpkin Cheesecake Dip
Per Serving Cost: $0.51
Recipe Cost: $6.08
- 16 ounces cream cheese at room temperature: $2.98
- ½ cup granulated sugar: $0.15
- ½ cup canned pumpkin puree: $1.50
- 1 teaspoon vanilla extract: $0.50
- 2 teaspoons pumpkin pie spice: $0.26
- ½ cup crushed gingersnaps: $0.24
- 3 Tablespoons butter melted: $0.42
- 1 Tablespoon brown sugar: $0.03
- Caramel sundae topping
- Gingersnaps
- Graham crackers
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in August 2023.
How to make Baked Pumpkin Cheesecake Dip
***For complete recipe instructions, see the recipe card below.
- In the bowl of a stand mixer or using a large bowl and handheld mixer, add cream cheese, granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Beat on medium speed until smooth and creamy (3 minutes or so).
- Spread the cream cheese mixture evenly into the bottom of a 9-inch pie plate.
- Then, add crushed gingersnaps, melted butter, and brown sugar in a separate small bowl. Mix until evenly combined.
- Sprinkle this topping over the cheesecake mixture.
- Bake for 25 minutes, then cool slightly on a wire rack for 5-10 minutes.
- Finally, drizzle the dip with caramel topping as desired!
Recipe Variations
- You can use low-fat cream cheese, but please don’t use non-fat.
- Instead of gingersnaps, you can use graham crackers.
- Feel free to use store-bought or homemade caramel sauce.
Storage Tips
SERVE: You can serve this dip immediately after putting the caramel on! It’s best served warm. By the way, I like pairing this with graham crackers or ginger snaps. Yum! You can also throw it in the fridge for about 30 minutes to harden it first. It’ll be cooled but still delicious.
STORE: In an airtight container, this dip should stay fresh in the fridge for 3-4 days.
FREEZE: I wouldn’t freeze this recipe, as the cream cheese takes on a very unappealing texture when it thaws.
Baked Pumpkin Cheesecake Dip FAQs
This shouldn’t take much longer than a half hour! You’ll need 5 minutes of prep time, and the rest is baking time.
This recipe serves 12-16 people as an appetizer or dessert on a buffet. (If this is the only dessert, this recipe will serve 6-8.)
I’d only leave it out for about two hours if you serve it at a party or a buffet. After that, you’ll want to put it back in the fridge to chill.
This dip is best when it is served warm. With that said, you can make it ahead of time. Make the dip as directed through step 3. Then cool the dip completely, cover, and chill. Thirty minutes before serving, preheat the oven to 250 degrees Fahrenheit and heat until warm, about 15-20 minutes. Then drizzle with caramel sauce and serve!
You want to use puree, not pumpkin pie filling. It’s not the same thing! If you use the filling, it may not bake right or taste right since it’s pre-spiced/flavored.
More Pumpkin dessert recipes:
- Pumpkin Dump Cake
- Baked Pumpkin Donuts
- Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Chiffon Pie
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Panna Cotta
- Pumpkin Spice Macarons
- Pumpkin Delight – A Layered Pumpkin Dessert
- Mom’s Pumpkin Cheesecake
Baked Pumpkin Cheesecake Dip
Ingredients
FOR CHEESECAKE MIXTURE:
- 16 ounces cream cheese at room temperature
- ½ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
FOR TOPPING:
- ½ cup crushed gingersnaps
- 3 Tablespoons butter melted
- 1 Tablespoon brown sugar
- caramel sundae topping
FOR SERVING:
- gingersnaps
- graham crackers
Instructions
- Move oven rack to middle position.
- Preheat oven to 350 degrees.
MAKE CHEESECAKE MIXTURE:
- In the bowl of a stand mixer or using a large bowl and handheld mixer, add cream cheese, granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice.
- Beat on medium speed until smooth and creamy, about 3 minutes. Spread the cream cheese mixture evenly into the bottom of a 9-inch pie plate.
MAKE TOPPING:
- Add crushed gingersnaps, melted butter, and brown sugar in a small bowl and mix until evenly combined.
- Sprinkle topping over cheesecake mixture.
- Bake for 25 minutes, and cool slightly on a wire rack for 5-10 minutes on a wire rack.
TO FINISH:
- Drizzle with caramel topping as desired.
- Serve with graham crackers and gingersnaps.
Amanda | Chew Town says
Your cheesecake dip sounds delicious! I can’t believe you have so many cheesecake dips on your site and I’ve never ever thought to try one. I’ll have to rectify that immediately!!
Kate | Veggie Desserts says
Warm pumpkin cheesecake dip??? You’ve ticked ALL the boxes here. Looks amazing!
Bintu | Recipes From A Pantry says
Oh wow this looks incredible! I must give this a try!
Emily says
I’ve actually never made a sweet dip before, I can’t wait to try this it sounds so delicious!
Diana says
This sounds lush with the ginger and the caramel!
Dahn says
wow this sounds like dessert heaven. OOEY, Gooey and warm cheesecake dip is on my ‘must have’ list. I need some cookies to dip into this!
Laura says
This cheesecake dip is a great idea, I will check your other dips, what a party
Brian Jones says
You know what I have never eaten pumpkin pie, pumpkins and squash are rarely used in desserts in Europe, this does look so tasty.
Danielle says
You had me at pumpkin and then you went and mentioned cheesecake and it got even better. All in a dip? This wouldn’t last long in our house.
Chris Collins says
This looks so droolworthy! Beautiful comforting fall food at its best. Thanks for sharing 🙂