Gingerbread Cheesecake Dip

By allyng

Ingredients

• 1 8-ounce package cream cheese, softened
• 1/4 cup brown sugar
• 1/4 cup powdered sugar, sifted
• 3 Tablespoons molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• dash nutmeg
• 4 oz Cool Whip
• Graham crackers for serving

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from foodfolksandfun.net

Preparation

Step 1

This post for Gingerbread Cheesecake Dip includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter!

I have another great festive dip for you to bring to your holiday parties, a Gingerbread Cheesecake Dip. This dip has the flavor profile of gingerbread and the rich, creaminess of cheesecake. It’s wicked easy to make and everyone’s going to love it! I think someone may have even licked the bowl clean at the last holiday party I brought this to…

*This dip will keep, covered in the refrigerator, for up to 5 days. Just don’t place the decorative sprinkles (if using) on until right before serving.

Directions

Beat the cream cheese until smooth, about 1 minute.

Add the sugars and molasses and beat on medium speed until smooth and combined, about 1 seconds.

Add the ginger, cinnamon, and nutmeg and mix until combined.

Add the Cool Whip and beat until combined, about 1 minute.

This looks yummy! I will add this to my recipes to try! Thanks.

Yes! Whip 1 cup of heavy whipping cream to stiff peaks and then fold it into the cream cheese mixture. It will not keep as long though, probably only about 3-4 days before the cream starts separating.

The 3 tablespoons molasses makes the molasses taste way too strong, and drowns out the other flavors. I would cut the molasses by half, at least.

I agree, the molasses was overpowering. I added twice the cream cheese and it was still way too strong. If I made it again, I would probably add 1 teaspoon of molasses rather than 3 tablespoons. On a side note, I made mine dairy free with Tofutti Cream Cheese and Rich’s whipped topping.