Gingerbread Cheesecake Dip
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 8 oz Cream cheese, softened to room temperature
- 1/2 cup Unsalted butter, softened
- 1/2 cup Powdered sugar
- 1/4 cup Molasses (mild or dark, not blackstrap)
- 1/3 cup Brown sugar, packed
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1 tsp Vanilla extract
- Optional: Whipped topping or whipped cream for extra fluffiness
Instructions
- Step 1: Cream the Base
In a large mixing bowl, combine the softened cream cheese and softened butter. Use a hand mixer or a stand mixer on medium-high speed to beat them together until the mixture is completely smooth and free of lumps. This usually takes about 2 to 3 minutes. - Step 2: Incorporate Sweeteners and Molasses
Add the brown sugar, powdered sugar, and molasses to the creamed mixture. Continue to beat on medium speed until the sugars are fully dissolved and the mixture looks uniform in color. The molasses will give it that beautiful deep amber gingerbread hue. - Step 3: Season with Spices
Add the ground ginger, cinnamon, cloves, nutmeg, and vanilla extract. Turn the mixer to low and blend until the spices are evenly distributed throughout the dip. Taste and adjust the spices if you prefer a stronger ginger kick. - Step 4: Final Fold and Chill
If you want a lighter, fluffier texture, gently fold in about half a cup of whipped topping using a spatula. Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 30 minutes before serving to allow the spices to bloom.
Find it online: https://www.pleasecook.com/desserts/gingerbread-cheesecake-dip/