Pumpkin Cheesecake Spread – slightly sweet, and spiced with the flavors of the holidays, this tangy cheesecake dip is a great addition to any holiday party table, or a Tuesday afternoon snack.
I am so very excited to be hosting Christmas this year, and have a lengthy list of snacks and appetizers and entrees and desserts and snacks…
Some are things I am making for the first time, so I have to give them a test run.
This is my second attempt at a pumpkin cheesecake spread (first was too sweet!), and we had a little Happy Hour at Home to give it a go. A couple of friends, a bottle of wine, a faux holiday roast (thank you, Theresa!), and some appetizers.
Second time was most definitely a charm, here, and I will be making a third time (probably doubling!) next week. This one is a holiday flavored keeper. I am undecided if this will be served as a spread, or piped onto sweet crackers as bite size snacks.
This time I served it with light crispy cinnamon cookies (recipe soon!), and Grammy Crisp crackers. The first time I tried these new crisps, we dunked them into my roasted plum ice cream, where they held up perfectly – crunchy and slightly sweet.
They say they’re for kids. I say they’re a great vehicle for a pumpkin cheesecake spread, and perfect for a holiday party:
Pumpkin Cheesecake Spread
dairy, egg, and gluten free, vegan
1/2 cup raw cashews, soaked
1/4 cup maple syrup
juice of 1/2 lemon
1/3 cup pureed pumpkin
8 ounces cream cheese (dairy free like Tofutti)
1 tablespoon vanilla paste
1 teaspoon cinnamon
1 teaspoon nutmeg
In food processor, pulse cashews until crumbly.
Add maple syrup and lemon juice, continue processing until smooth.
Add pumpkin, cream cheese, vanilla paste, cinnamon and nutmeg, continue processing until smooth and creamy.
printable Pumpkin Cheesecake Spread recipe:
- ½ cup raw cashews, soaked
- ¼ cup maple syrup
- juice of ½ lemon
- ⅓ cup pureed pumpkin
- 8 ounces cream cheese (dairy free like Tofutti)
- 1 tablespoon vanilla paste
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- In food processor, pulse cashews until crumbly.
- Add maple syrup and lemon juice, continue processing until smooth.
- Add pumpkin, cream cheese, vanilla paste, cinnamon and nutmeg, continue processing until smooth and creamy.