This pumpkin cheesecake dip with bacon chips is the perfect combination of salty and sweet and just happens to be low carb too! This is an appetizer everyone will love because, hey… it’s bacon and cheesecake!
One thing I love about fall is how colorful it is. Not only are the leaves changing color but the grocery store has all those little pumpkins and gourds in different shapes and textures. I want to buy them all! And with fall weather comes pumpkin recipes. I’m having a party for my son’s 13th birthday this weekend and so I have a few appetizers coming your way. Today it’s this pumpkin cheesecake dip with bacon chips. OMG bacon chips….pure awesomeness. And of course this is a low carb appetizer as well.
How to make bacon chips
So this recipe is essentially my low carb no bake pumpkin cheesecake made into dip form. And the bacon chips are simply thick pieces of bacon cooked in the oven to keep them nice and flat to make good, sturdy chips. The secret to these bacon chips is to buy thick cut bacon and cut through the whole pack with 3 cuts while it’s raw. You don’t want to cut individual slices. Does that make sense? Then bake it in the oven for about 40 minutes until crispy. You can see before and after pics below.
The thick cut bacon will ensure it’s nice and sturdy to dunk into the dip. I bought 1 1/2 lbs and got 36 chips. You could probably cut it into 4ths and get 48 chips and they would still be big enough for the dip.
Pumpkin Serving Bowl Tip
I used a small pumpkin and cleaned it out for the container. If you get the right size, you can put a large ramekin inside and the dip in that so you won’t have to fill the whole pumpkin with dip.
And if you are not a bacon fan and don’t care about the low carb aspect of this dip, you can use pretzel chips or graham crackers with this.
Pumpkin Cheesecake Dip with Bacon Chips
Oh and the dip is simply pure pumpkin, cream cheese, liquid vanilla stevia, heavy cream, Swerve sweetener and spices whipped together. Easy peasy and pumpkin squeezy. I hope you like this dip and the nutrition for 1 tablespoon of dip is:
36 cals / 3.5g fat / 3.3g carbs / 2.6g fiber / 0.5g protein = 0.7g carbs
Pumpkin Cheesecake Dip with Bacon Chips (low carb)
- Bacon Chips
- 8 oz thick cut bacon cut into 2" pieces
- 8 oz cream cheese softened
- 1/2 cup Swerve sweetener
- 1 cup pure pumpkin
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla stevia liquid
- 1 cup heavy cream
Preheat oven to 350 degrees F.
Arrange bacon pieces on a cookie sheet and bake fore 35-45 minutes until crisp and firm.
In the meantime add cream cheese, Swerve and spices to a mixer and whip until well combined. Then add the pumpkin and mix to well combined. Lastly add in the heavy cream and whip for a few minutes until light and fluffy.
keep refrigerated until ready to use.
This post may contain affiliate links. For more information please visit our policies page.
More fall appetizers to try!