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
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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.
