This Caramel Pumpkin Cheesecake Dip from Mom on Timeout is not only easy to make, but it tastes so amazing too! It makes the perfect appetizer, or dessert for fall that everyone will really love! It smells amazing while you’re making it and is like a little bit of heaven when it’s done.
If you want to serve up a delicious treat for your friends, family and party guests make this delicious Caramel Pumpkin Cheesecake Dip! They will go crazy for it!!!
Ingredients:
- 1 11 oz caramel bag
- ⅓ cup pumpkin spice creamer
- 1 8 oz package of cream cheese (I use light)
- ¾ cup of pure pumpkin (not pumpkin cake)
- ⅓ cup brown sugar
- ½ tsp vanilla extract
- 1 teaspoon of pumpkin flavor
- 1 8 oz container Cool Whip (I use lite)
==========================================================
Instructions:
- Combine caramel and creamer in a small pan. Cook over low heat, stirring occasionally, until the caramel is fully melted and the creamer is well blended. Let cool about 15 minutes.
- Beat cream cheese until light and fluffy. Mix in pumpkin, brown sugar, vanilla extract and pumpkin pie flavor and keep beating until it is completely combined.
- Fold in one of Whip Cool.
- Pour the caramel sauce to the bottom of your serving bowl to cover the bottom. Spoon half of the pumpkin cheesecake mixture on top and smooth the surface. Drizzle on some caramel sauce left enough for the top of the sauce.
- Spoon on the remaining half of a mixture of pumpkin and top cheesecake with leftover caramel.
- Serve immediately.