Description
Indulge in this creamy and spicy pumpkin cheesecake dip, paired with crispy cinnamon chips for a delightful treat. Perfect for fall gatherings or cozy nights in!
Ingredients
8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cayenne pepper (adjust to taste)
1/4 tsp salt
1 tbsp milk (optional for consistency)
1 package flour tortillas
2 tbsp sugar
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cayenne pepper, and salt. Mix until smooth and creamy.
3. If the dip is too thick, add milk a tablespoon at a time until desired consistency is reached.
4. Cut flour tortillas into triangles and place them on a baking sheet.
5. In a small bowl, mix together sugar and cinnamon. Sprinkle the mixture over the tortilla triangles.
6. Bake tortillas for 10-12 minutes or until golden and crispy.
7. Serve the pumpkin cheesecake dip alongside the cinnamon chips, and enjoy!
Notes
This dip can be made a day in advance and stored in the refrigerator.
Adjust the level of spice by varying the amount of cayenne pepper.
Serve with apple slices or graham crackers for additional dipping options.
Nutrition
- Serving Size: 1/2 cup dip + 6 chips
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin, cheesecake, dip, dessert, fall