Pumpkin Caramel Cheesecake Dip
This pumpkin caramel cheesecake dip layers a fluffy pumpkin cheesecake base with spreadable caramel and Heath toffee bits for an easy no-bake fall dessert dip ready to serve with graham crackers, fruit, and pretzels.
Servings 12
Ingredients
- 1 container Philadelphia No-Bake Cheesecake Dip 24.3 oz
- 1 can 100% pure pumpkin 15 oz
- 1 to 2 teaspoon pumpkin pie spice
- 8 oz Cool Whip refrigerated and softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 jar Marzetti Classic Caramel Dip 13.5 oz
- 8 oz Heath English Toffee Bits
For Serving
- Graham crackers
- Assorted fruit
- Pretzels
Instructions
- In a large mixing bowl combine the Philadelphia cheesecake dip, pure pumpkin, pumpkin pie spice, powdered sugar, and vanilla extract. Mix until well combined.
- Fold in the softened Cool Whip until fully incorporated and the mixture is smooth and fluffy.
- Spread the pumpkin cheesecake mixture evenly across the bottom of a 9x13 dish.
- Microwave the caramel dip in 10-second increments, stirring between each, until it reaches a soft, spreadable consistency. Do not overheat — if the caramel gets too hot it will melt into the dip rather than sitting as a distinct layer.
- Spread the softened caramel evenly over the pumpkin cheesecake layer.
- Scatter the Heath toffee bits generously over the caramel layer.
- Cover and refrigerate for 3 to 4 hours before serving. Serve cold with graham crackers, fruit, and pretzels alongside.
Notes
- Make sure the Cool Whip is refrigerated and softened but not frozen. Frozen Cool Whip does not fold smoothly and produces a lumpy, uneven dip.
- Heat the caramel in very short 10-second bursts and stir between each one. Overheated caramel becomes too thin and runny and will sink into the cheesecake layer rather than sitting on top as a defined caramel ribbon.
- The full 3 to 4 hour chill is important. It firms the dip into a scoopable, layered consistency that holds together beautifully when served. Served too early it will be too soft to scoop cleanly.
- Add the toffee bits right before refrigerating so they have time to slightly soften into the caramel layer overnight which makes them even better.
