Ingredients
For the Dip:
- 8 oz cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
For the Caramel Layer:
- 1 cup packed brown sugar
- 1/4 cup butter
- 1/2 cup half and half (or heavy cream)
- Pinch of salt
- 1 tablespoon vanilla extract
For the Toppings:
- 1/2 cup chopped pecans or walnuts (toasted, optional)
- 1/2 cup graham cracker crumbs
- 1-2 Granny Smith apples, cored and sliced (or your favorite dipping apple)
Instructions
Make the Cheesecake Dip:
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy.
- Gently fold in the thawed whipped topping until fully incorporated.
Make the Caramel Sauce:
- In a medium saucepan, combine brown sugar, butter, half and half, and salt over medium heat.
- Bring to a gentle boil, stirring constantly.
- Reduce heat to low and simmer for 2-3 minutes, or until slightly thickened.
- Remove from heat and stir in vanilla. Let cool completely.
Assemble the Dip:
- Spread the cheesecake mixture evenly into a serving dish (a pie plate works well).
- Drizzle the cooled caramel sauce over the cheesecake layer, reserving 2-3 tablespoons for final decoration.
- Sprinkle with chopped nuts and graham cracker crumbs.
Chill and Serve:
- Refrigerate for at least 1-2 hours to allow flavors to meld and the dip to firm up slightly.
- Just before serving, drizzle with the remaining caramel and arrange apple slices around the dip. You can also add other dippers like vanilla wafers or pretzels.
Tips
- Toasted Nuts: Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant for extra flavor.
- Homemade Caramel: If you prefer, use your favorite homemade caramel sauce recipe.
- Cream Cheese: For the best texture and flavor, use full-fat cream cheese.
- Make-Ahead: The dip can be made a day in advance. Store in the refrigerator and top with nuts and graham crackers just before serving.
