Imitation Cheeses
16 oz. Whitehall Specialties 851 Imitation Cream Cheese
2 cups powdered sugar
1 cup canned pumpkin
1/4 cup sour cream
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/8 tsp ginger
1/2 cup caramel sauce
Combine Whitehall Specialties 851 Imitation Cream Cheese and powdered sugar with an electric hand mixer until smooth and thick.  Add pumpkin, sour cream, and spices.  Mix well.  In a glass bowl, layer pumpkin cream cheese mixture with caramel, swirling with a knife as you go.  Finish with caramel sauce on top and cut with a knife to create a marbeled effect.  Garnish with a dollop of whipped topping, sprinkling of cinnamon, and cinnamon stick.  Refrigerate.  Serve your caramel pumpkin cheesecake dip with cinnamon graham crackers and gingersnap cookies.

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