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Pumpkin Spice Cheesecake Dip

Get pumpkin overloaded with a pumpkin spiced cheesecake dip served in a pumpkin with white chocolate pecan cookies.


  • Candied Pecans
  • 1/4 cup granulated sugar
  • 1/2 tablespoon ground cinnamon
  • 2 cups unsalted pecans halves
  • 1 egg white
  • ¼ cup melted butter
  • Cheesecake Dip
  • 500g Philadelphia cream cheese
  • 3 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • ½ cup sweetened condensed milk
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 small Halloween pumpkin
  • salted caramel sauce to drizzle
  • Cookies
  • 20 butter cookies
  • 200g melted white chocolate
  • candied pecans


  1. Candied Pecans
  2. Preheat Oven to 160c (320F). Line a large baking tray with foil and set aside.
  3. In a large mixing bowl add egg white, sugar and cinnamon. Whisk until well combined. Add melted butter and continue whisking until well combined.
  4. Add pecans and mix making sure they’re coated well.
  5. Lay out in an even layer on baking tray lined with baking paper. Bake for 20 min. Allow to cool down before trying to take off.
  6. Chop pecans up once cooled to large chunks. Set aside
  7. Cookies
  8. Lay cookies out on a baking tray lined with baking paper. Drizzle with melted white chocolate. Sprinkle with chopped candied pecans and allow to set.
  9. Cheesecake Dip
  10. Using a large knife, careful cut the pumpkin in half. Using an ice cream scoop or tablespoon, scoop the inside of the bottom half out. Set aside.
  11. Add cream cheese, vanilla extract and sweetened condensed milk into a large mixing bowl. Use a hand mixer or spatula to mix until smooth. Add pumpkin puree, cinnamon, ginger powder, allspice and nutmeg and mix until well combined. Place a bowl in the hollowed out pumpkin and place cheesecake dip inside the bowl. Drizzle with salted caramel sauce, sprinkle with chopped pecans. Finish off by placing cookies half way in right before serving or serve on the side.