A fun way to enjoy pumpkin flavor this fall–This peanut butter pumpkin pie cheesecake fondue tastes great hot or cold, and is perfect for dipping whatever you have on hand: pretzels, marshmallows, berries, and more!
My kids are obsessed with fondue. Not necessarily the cheese part, but the ability to dip everything you eat, from meats to bread to desserts! They love it. We are a family of dippers. And so I make a lot of different fondue’s like this awesome cheese fondue that uses apple juice instead of alcohol, and my ever-so-popular crock pot S’mores Fondue, which is easy and full of chocolatey and marshmallowy goodness. But with fall just around the corner I realized I just had to make pumpkin fondue. I mean, pumpkin everything…right?
I was shopping at Target, you know the black hole that sucks you in, then spits you out with a bunch of really awesome, totally cute and trendy stuff, and a lot less money. Anyway, as I was saying, I was shopping at Target when I saw the Jif Whips and they had Pumpkin Pie Spice flavor! I couldn’t pass it up. Pumpkin + Peanut Butter = Heaven on a spoon! So I eagerly added it to the cart, and brought it home. Then I dug in with a spoon. But after half the container was gone, and I realized the dress I bought for my brother’s wedding was not going to fit me, I stopped. And then I dreamed up this concoction.
Peanut Butter Pumpkin Pie Cheesecake Fondue
Ingredients
- 16 ounces of whipped cream cheese
- 7.5 ounces of Jif Whips Pumpkin Pie Spice
- 6 ounces white chocolate chips
- 1/2 Tbs Pumpkin Pie Spice
- 1/2 cup heavy whipping cream
Instructions
- Put everything in a crock pot on low
- Cook for 2 hours
- Stir together until well blended
- Serve with favorite dippers: Strawberries, marshmallows, graham crackers, pretzels
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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It was a little lumpier than I would have liked, but I was way too eager to eat it to pull out the hand mixer to get a smoother texture. So despite the appearance this is one dip I will certainly be making again and again. It is like a combination of cheesecake, peanut butter, and pumpkin pie. Which in my humble opinion makes it ambrosia! And I am not talking about that frogs-eye salad with marshmallows that people call ambrosia, I am talking FOOD. OF. THE. GODS. ambrosia! Of course you have to like cheesecake, pumpkin, and peanut butter to enjoy this dip. But who doesn’t?
And don’t you just love that it cooks up in the slow cooker? I made a huge batch because I was sure my kids were going to go crazy for it. When it was done half the family was gone, so I put half away in a container and stuck it in the fridge with plans to reheat when they got home. However, the second they walked in the door my son was asking for it, and pulled it out and started dipping. Cold. And guess what? It was just as good. So if you want to make this ahead of time and serve it as a cold dip for a party, that works too! You just have to heat it up initially so the chocolate melts and the ingredients will combine nicely.
I threw it in my 3-pot slow cooker, and I cooked chicken for Creamy Jalapeno Taquitos in another pot, and black beans in the third so I would have a nice dinner, complete with dessert!
Enjoy!
If you love pumpkin be sure to check out these Pumpkin Pie Waffles!
Shelley @ Two Healthy Kitchens says
Cheesecake … meets peanut butter …. meets pumpkin pie!?!? Yes, please! I’m all in! Brilliant! This looks outstanding and so, so easy! And hey – thanks for the tip on the Pumpkin Pie Spice Jif Whips – how have I missed that?? Pinning this baby for sure! 😀
Rachael says
Thank you Shelley! I was pretty happy with it.