Description
Light pumpkin cheesecake dip flavored with maple and spice and finished with a white-chocolate web.
Ingredients
Scale
- 8 oz (227 g) full-fat block cream cheese, softened
- 1 cup (245 g) plain pumpkin purée
- 3/4 cup (90 g) powdered sugar
- 2 tbsp (30 ml) pure maple syrup
- 1 tsp (5 ml) vanilla extract
- 1 1/2 tsp (3 g) pumpkin pie spice
- 1/4 tsp (1 g) fine salt
- 1 cup (240 ml) cold heavy cream
- 3 oz (85 g) white chocolate, melted
- Gingersnaps, dried apple slices, pretzels, and graham crackers, for serving
Instructions
- Beat the softened cream cheese until completely smooth.
- Beat in the pumpkin, powdered sugar, maple syrup, vanilla, pumpkin pie spice, and salt until uniform.
- In a chilled bowl, whip the heavy cream to medium-stiff peaks. Fold it gently into the pumpkin mixture in three additions.
- Spread the dip level in a wide shallow serving bowl. Chill for 30 minutes.
- Pipe the melted white chocolate in three thin concentric circles. Drag a clean toothpick from the center outward at even intervals to form a web.
- Serve chilled with gingersnaps, dried apple slices, pretzels, and graham crackers.
Notes
For food safety, keep the dip chilled and do not leave it at room temperature for more than two hours.