Pumpkin Cheesecake Dip is a no bake fantastic way to get the flavor of Pumpkin Cheesecake! Takes Minutes to make and you’ll love it!

My family can and will eat pumpkin in any way shape or form. I LOVE fall and I’m happy to oblige them! Pumpkin Cheesecake Dip is just our newest way to eat our favorite pumpkin flavor – you’re going to love how easy easy easy this is! It’s nice in the season of all the baking, turkey cooking for hours, hand made side dishes to have a quick, easy and delicious snack or dessert that’s really simple and easy to make.

I really enjoy serving several desserts and snacks after a big holiday meal. No you’re not starving, no you don’t need dessert but it sure is nice! I like it when you have a few picky snacks that you don’t have to have a huge portion of (I don’t always need a HUGE slice of pie after Thanksgiving dinner!). Pumpkin Cheesecake Dip is the most perfect choice for an after dinner dip.

Now having said that? My kids gobble this up as often as I make it. So I use Pumpkin Cheesecake Dip for after school play date snacks, a special week-end treat or just because I have the ingredients! It’s that easy to make – you’re going to love it.

Want to have some other yummy delicious Pumpkiny treats?

Pumpkin OREO Balls

Pumpkin Mousse Trifle

Pumpkin Ale Cupcake

All that’s left it to get eating!

Pumpkin Cheesecake Dip

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Ingredients

• 2 (8 ounce) packages cream cheese, slightly softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 3 Tablespoons brown sugar
• ¾ cup pumpkin puree
• 1 Tablespoon pumpkin pie spice
• 1 C Crushed graham crackers

Instructions

1. Blend together all ingredients except for graham crackers
2. (I used a food processor but a hand mixer would work as well)
3. Place half C of crushed graham crackers in bottom of serving dish
4. Spoon in Pumpkin mixture on top of crushed graham crackers
5. Smooth out dip and place other 1/2 C crushed graham crackers on top of dip.
6. Refrigerate for at least 1 hour before serving