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The cheesecake dip served with crackers.

Caramel Pumpkin Pie Cheesecake Dip

This Caramel Pumpkin Pie Cheesecake Dip is a breeze to make and the perfect fall holiday appetizer or dessert. We use whipped cream instead of Cool Whip for more volume and flavor.
Course Dips, Dressings & Sauces
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 Portions
Calories 266kcal
Author Richa


  • 100 grams Heavy Whipping Cream chilled
  • ½ cup Icing Sugar
  • 150 grams Cream cheese at room temperature
  • ¼ cup Caramel Sauce
  • ¾ cup Pumpkin Puree
  • 1 ½ teaspoon Pumpkin Pie Spice Powder
  • 1 teaspoon Vanilla extract


  • In the bowl of a stand mixer, or a regular bowl if using a hand mixer, add whipping cream. Whip till soft peaks form and add icing sugar, cream cheese and caramel.
  • Whip till everything is combined and add pumpkin puree, pumpkin pie spice and vanilla extract. Mix till combined, and pour into the serving dish. Refrigerate till ready to serve. Serve the caramel pumpkin pie cheesecake dip with graham crackers, waffles or regular crackers.


Calories: 266kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 146mg | Potassium: 159mg | Fiber: 1g | Sugar: 14g | Vitamin A: 6426IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg