PERKS Recipe Submission: Caramel Gingerbread Cheesecake Dip

This sweet treat is an original recipe from Ashley P. out of Rochester.


  • 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


  1. 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.
  2. Place the whipped cream in a smaller bowl, cover with plastic wrap, and put in the freezer.
  3. 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.
  4. 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.
  5. Gently fold in the whipped cream until combined.
  6. 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!

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