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.
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.
Video
Notes
This recipe serves 12-16 as an appetizer or dessert on a buffet. (If this is the only dessert, then this recipe will serve 6-8).