Description
This Irresistible Caramel Apple Cheesecake Dip combines creamy cheesecake flavors with sweet caramel and crisp apple slices for a perfect, crowd-pleasing appetizer or dessert dip. It’s easy to prepare, no baking required, and perfect for fall gatherings, parties, or anytime you want a delightful sweet treat that’s both rich and refreshing.
Ingredients
Scale
Cheesecake Dip Base
- 8 ounces cream cheese, full-fat, softened to room temperature
- 1 cup powdered sugar, sifted
- 1/3 cup light brown sugar, firmly packed
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons heavy whipping cream, very cold
- 5.5 ounces high-quality caramel sauce (plus extra for drizzling)
Apple Dippers
- 3-4 large crisp apples, sliced into 1/4 to 1/2 inch wedges
- 1 tablespoon lemon juice (optional, to prevent browning of apples)
Optional Toppings and Dippers
- 1/4 cup toasted pecans, chopped (optional topping)
- Suggested dippers: graham cracker sticks, pretzel rods, shortbread cookies, vanilla wafers
Instructions
- Prepare Cheesecake Base: Beat softened cream cheese on medium speed for 2-3 minutes until light and smooth, scraping the bowl. Gradually add sifted powdered sugar and brown sugar; beat on low, then medium-high for 2 minutes until fluffy. Beat in vanilla extract, scraping the bowl again.
- Whip Heavy Cream: In a separate clean, cold bowl, beat very cold heavy whipping cream on high speed until stiff peaks form. Be careful not to over-whip.
- Combine Base & Cream: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream in two additions until uniformly light and airy, with no white streaks. Avoid overmixing. Taste and adjust sweetness if desired.
- Chill Dip Base: Cover the bowl and refrigerate the cheesecake dip for at least 1-2 hours. This is crucial for flavors to meld and for the dip to firm to the perfect consistency.
- Prepare Caramel Sauce: Gently warm 5.5 ounces of caramel sauce until it’s pourable but not hot. Set aside about 1/4 to 1/2 cup for the final artistic drizzle.
- Prepare Apple Dippers: Wash, core, and slice 3-4 large crisp apples into dipping-sized wedges (1/4 to 1/2 inch thick). To prevent browning, soak them in a bowl of cold water with 1 tablespoon lemon juice for 5-10 minutes. Drain well and pat thoroughly dry with paper towels.
- Assemble & Serve: Spread the chilled cheesecake dip evenly across the bottom of your chosen shallow serving dish. Drizzle the larger portion of warmed caramel generously over the dip. Using a butter knife or skewer, gently swirl the caramel into the cheesecake dip. Sprinkle with 1/4 cup chopped pecans if desired. Artfully drizzle the reserved caramel over the top. Arrange prepared apple slices and suggested dippers around the dip. Serve immediately for optimal apple crispness, or chill briefly.
Notes
- Using high-quality caramel sauce greatly enhances the flavor of this dip.
- Do not over-whip the heavy cream to avoid it turning into butter.
- Chilling the dip base well before serving helps the flavors to meld and improves the texture.
- Soaking apple slices in lemon water prevents them from browning and keeps them fresh looking.
- Optional toppings like toasted pecans add a nice crunch and flavor contrast.
- This dip is best served fresh, but it can be refrigerated for up to 24 hours.
