Description
This easy Caramel Apple Cheesecake Dip features a fluffy brown sugar cream cheese base topped with silky caramel sauce and toasted pecans. Serve it with crisp apple slices for a quick no-bake fall dessert that is ready in five minutes.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/3 cup packed brown sugar, plus more to taste
- 5.5 ounces caramel sauce or thick caramel dip
- 1/4 cup chopped pecans, toasted
- 3 to 4 apples, cored and sliced, for serving
Instructions
- Add the softened cream cheese, heavy cream, vanilla extract, and brown sugar to a medium mixing bowl.
- Beat the mixture with a hand mixer for 1 to 2 minutes, until smooth, creamy, and slightly fluffy.
- Taste the cheesecake mixture and add more brown sugar when a sweeter flavor is preferred.
- Spread the cream cheese mixture evenly in a shallow serving plate or bowl with raised edges.
- Spoon the caramel sauce over the cream cheese layer and gently spread it toward the edges.
- Sprinkle the cooled toasted pecans evenly over the caramel layer.
- Serve immediately with fresh apple slices, or cover and refrigerate until ready to serve.
- After chilling, let the dip rest at room temperature for 20 to 30 minutes before serving so it softens enough for dipping.
Notes
- Use full-fat block cream cheese for the thickest and smoothest texture.
- Soften the cream cheese before mixing to prevent lumps.
- Let homemade caramel cool completely before spreading it over the cheesecake layer.
- Toast the pecans in a dry skillet over medium-low heat for 2 to 3 minutes, stirring often.
- Add a pinch of flaky sea salt or cinnamon for extra flavor.
- Prepare the dip up to 24 hours ahead, but add the pecans shortly before serving for the best crunch.
- Store leftovers covered in the refrigerator for up to 3 days.
- Store apple slices separately and do not freeze the dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 25
- Sodium: 190
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 42