Gingerbread Cheesecake Spread (Printer-Friendly Version)
Fluffy, spiced gingerbread and cheesecake spread great with cookies, crackers, or pretzels for festive occasions.
# Required Ingredients:
→ Base
01 -
227 g cream cheese, softened
02 -
160 g packed dark brown sugar
03 -
30 ml whole milk
04 -
360 ml store-bought or homemade whipped cream or refrigerated (not frozen) Cool Whip
→ Spices & Flavorings
05 -
3/4 teaspoon ground cinnamon
06 -
1/2 teaspoon pure vanilla extract
07 -
1/4 teaspoon ground ginger
08 -
1/8 teaspoon ground nutmeg
09 -
1/8 teaspoon kosher salt
10 -
Pinch of ground cloves
→ Optional Garnish
11 -
Sprinkles for topping
12 -
Gingerbread cookies for serving
# Step-by-Step Instructions:
01 -
In a large bowl, beat the softened cream cheese on medium-high speed until smooth and fluffy. Add brown sugar, milk, cinnamon, vanilla, ginger, nutmeg, salt, and cloves; beat until fully combined and smooth.
02 -
Gently fold the whipped cream or Cool Whip into the cream cheese mixture until evenly incorporated, preserving the airy texture.
03 -
Transfer the mixture to a serving bowl, optionally top with sprinkles, and serve alongside gingerbread cookies or your preferred dippers.
# Handy Cooking Tips:
01 -
Allow cream cheese to reach room temperature prior to mixing for optimal smoothness and texture.
02 -
Adjust the ground spices to intensify or mellow the gingerbread flavor as desired.
03 -
Serve with ginger snaps, graham crackers, or pretzels for complementary flavor pairing.