Caramel Gingerbread Cheesecake Dip

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Condiments

  • 1 tbsp Caramel sauce
  • 1 Caramel sauce
  • 2 tbsp Molasses

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 pinch Nutmeg
  • 1/3 cup Powdered sugar

• Snacks

  • 1 Graham crackers

• Dairy

  • 1 8-ounce package Cream cheese
  • 1/4 cup Finlandia vanilla bean creamy gourmet cheese
  • 1 cup Heavy cream

Found on wishesndishes.com

Description

Ingredients

• 1 8-ounce package cream cheese, softened to room temperature
• ¼ cup Finlandia Vanilla Bean Creamy Gourmet Cheese (or just use extra cream cheese)
• ¼ cup brown sugar
• ⅓ cup powdered sugar, sifted
• 2 Tablespoons molasses
• 1 Tablespoon caramel sauce
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• pinch of nutmeg
• 1 cup heavy cream, very cold
• Extra caramel sauce for drizzling on top
• Graham crackers, Nilla wafers, or gingerbread cookies for serving

Directions

• In the bowl of a stand mixer (or use hand mixer) beat/whip the cold heavy cream on high speed until stiff peaks form, about 2-3 minutes.
• Place the whipped cream in a smaller bowl, cover with plastic wrap, and put in the freezer.
• Return to the bowl of the stand mixer and beat the cream cheese and creamy gourmet cheese until smooth. Add the powdered sugar and beat to combine.
• Mix in the molasses, caramel sauce, brown sugar, ginger, cinnamon and nutmeg and beat until completely smooth and no grainy texture remains, 1-2 minutes.
• Gently fold in the whipped cream until combined.
• Refrigerate dip until ready to serve, transfer to your serving bowl, drizzle with extra caramel sauce, and serve with graham crackers, Nilla wafers, apples or gingerbread cookies. Enjoy!