The pumpkin spice craze is in full swing, and this sweet, creamy dip takes it to the next level. It's perfect for holiday parties because it has the rich, silky goodness of cheesecake with a little extra warm-spiced zing. Just give your guests a bowl and let them go at it (and don't forget to make extra)!
Ingredients:
2 packages of cream cheese (8 ounces each),
1 can solid-pack canned pumpkin puree (15 ounces)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger.
Directions:
In a medium bowl, beat cream cheese with an electric mixer until creamy. Beat in pumpkin and sugar. Beat in spices. Pour into a 5-inch glass baking dish coated with cooking spray, about 1/2-inch deep. Refrigerate at least 3 hours or up to 4 days before serving. Let stand 10 minutes before serving.
2 tablespoons butter or margarine, melted, 1/2 cup milk chocolate chips, baking spray.
1 package (11.5 ounces) graham crackers (about 36 squares), 1 cup sweetened flaked coconut, 2/3 cup miniature semisweet chocolate chips, 1/3 cup chopped pecans or walnuts, 4 tablespoons sugar.
Preheat oven to 350°F. In a food processor, pulse crumbs with melted butter until moistened; press onto the bottom of a 9-inch springform pan coated with baking spray. Bake 12 minutes or until set. Cool 10 minutes. Transfer to a baking sheet, and bake 7 minutes longer. Cool completely. In a small bowl, melt chocolate chips over low heat in the microwave; whisk in coconut, nuts, and sugar. Pour over crust; refrigerate for at least 4 hours or up to 24 hours. Freeze in an airtight container at least 2 hours before serving.
3 cups vanilla wafers (about 36), 1 cup miniature semisweet chocolate chips, 3 cups confectioners' sugar, 1/4 cup butter or margarine, 2 teaspoons peppermint extract, additional butter slices for garnish if desired. Heat oven to 425°F.
