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.

Pumpkin Cheesecake Spread

(for more holiday recipes, see our Vegan Holiday Recipe Collection.)

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, oil, soy, and gluten free, vegan

INGREDIENTS:

2 cups raw cashews, soaked
1/2 cup Medjool dates, pitted and soaked
1/2 cup water
juice of 1/2 lemon
1/3 cup pureed pumpkin
1 tablespoon vanilla paste
1 teaspoon cinnamon
1 teaspoon nutmeg

INSTRUCTIONS:

Soak cashews and dates several hours to overnight. (Boil for quicker use.)

Drain cashews and dates.

In food processor or high speed blender, combine soaked cashews and dates with 1/2 cup water and lemon juice, process until smooth.

Add pumpkin, vanilla paste, cinnamon and nutmeg, continue processing until smooth and creamy. 

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Pumpkin Cheesecake Spread recipe: 

Yield: 2 cups

Pumpkin Cheesecake Spread

Print

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.

Ingredients

• 2 cups raw cashews, soaked
• 1/2 cup Medjool dates, pitted and soaked
• 1/2 cup water
• juice of 1/2 lemon
• 1/3 cup pureed pumpkin
• 1 tablespoon vanilla paste
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Instructions

1. Soak cashews and dates several hours to overnight. (Boil for quicker use.)
2. Drain cashews and dates.
3. In food processor or high speed blender, combine soaked cashews and dates with 1/2 cup water and lemon juice, process until smooth.
4. Add pumpkin, vanilla paste, cinnamon and nutmeg, continue processing until smooth and creamy. 

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup
Amount Per Serving:Calories: 187

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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