"Appease your pumpkin cravings with this delicious pumpkin cheesecake dip, complete with white chocolate covered graham crackers."
I know what you’re thinking – more pumpkin?!
Yes, I know, I certainly jumped headlong into the pumpkin craze this year.
Part of it is that I’m making up for all the lost time last year (I only featured two pumpkin recipes the entire 2014 fall / winter season – such blasphemy!) and the other part is, well, I love pumpkin. I’m not ashamed to admit it. But at the same time, I also understand that pumpkin is everywhere right now, including this blog. And while all that pumpkin may have me in foodie heaven, I totally get that some of you are probably in the middle of writing me a strongly worded email about how “apples are in season, too” and “pumpkin isn’t the only gourd you can eat, you know.”
So! This is my promise to you that this will be the last pumpkin recipe I feature for a good long while.
Or, okay, the last one for at least for a couple of weeks.
… Jeeze, that still seems like an awfully long time.
Well, how about this: I pinky swear that I’ll hold out for as long as I can.
And to celebrate this sorta-kinda grand finale of pumpkin recipes, I decided to make the most of it by going with my new-found strength: crafting a pumpkin cheesecake dip. Because I don’t know if you’ve noticed, but these dessert dips have kind of become my thing.
I added a new twist to this recipe, though. Instead of just telling you to “go buy some cookies to dunk in this dip,” this recipe includes a super easy way to dress up the standard dessert dipping fare: white chocolate covered graham crackers.
It’s the perfect way to give this dip a homey, rustic feel and to kick up the flavor of sweet to indulgent.
I chose to go with white chocolate because I think it compliments the subtle flavors of the pumpkin best, but you can also opt to dress your graham crackers in milk chocolate instead. Both will be equally amazing, so go with whatever your heart desires most!
Regardless of which type of chocolate you pick, one thing I do strongly recommend is that you pick up the Ghirardelli white melting wafers. I know Wilton has a monopoly on the whole baking / candy market, but I’ve been very unimpressed with their melting wafers – they melt thick and dry quick, making it hard to get through a batch without it negatively impacting the look of your decorations.
The last project I used Wilton’s melting wafers with I had to add so much oil to the mix to keep the right consistency that it drastically changed the taste of the candy. I’ve never had that problem with Ghirardelli – I can melt the wafers and they’ll stay the perfect consistency until the very last drop. Honestly, I use Ghirardelli products whenever I have the chance, whether it be Ghirardelli unsweetened cocoa to Ghirardelli bittersweet chocolate chips. Most Kroger stores should carry some of their products.
I hope you enjoy this dip as much as we did! I can’t wait to make this for our next get together.
By the way, do you like the pumpkin serving dish? I snagged it for a cool $11.95 over at Pier 1 Imports.
Pumpkin Cheesecake Dip with White Chocolate Graham Crackers
Pumpkin Cheesecake Dip
- 8 oz cream cheese softened
- 8 oz cool whip 1 tub
- 1 1/2 cups powdered sugar
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice (I make mine with this recipe)
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon for garnish (optional)
White Chocolate Graham Crackers
- 1 1/2 cup white chocolate candy melts I highly recommend Ghirardelli white melting wafers
- 8 sheet graham crackers broken on the perforated edges (so you'll have 32 small graham crackers)
- 1/2 tsp ground cinnamon for garnish (optional)
For the Pumpkin Cheesecake Dip
- Using a stand mixer (or a hand mixer + small bowl), add in cream cheese and cool whip and beat on medium until smooth and there are no clumps, about 2 minutes.
- Keeping speed on medium, mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until combined.
- Place dip in a serving bowl and sprinkle top with ground cinnamon (optional). If desired, place dip in the refrigerator for 30 minutes to firm up more. If making dip in advance, keep dip refrigerated until ready to serve.
For the White Chocolate Graham Crackers
- Line a large baking sheet with parchment paper. Set aside.
- Place white chocolate candy melts in a microwave safe bowl. Heat candy melts in the microwave per package instructions, stirring 20-30 seconds after each time heated.
- Holding one end of the graham cracker, dip the bottom into the melted white chocolate. Use a spatula to gently tap the white chocolate along the sides until the graham cracker is sufficiently covered. Lift the graham cracker out of the white chocolate and use the spatula to slide down the flat sides of the graham cracker, smoothing the candy coating and removing any excess. Give the graham cracker a quick, final shake, then place on parchment paper to dry. Sprinkle tops of graham crackers with ground cinnamon (optional). Repeat this step until all graham crackers are coated.
- Let graham crackers dry for at least 30 minutes before serving.