Caramel Apple Cheesecake Dip
This Caramel Apple Cheesecake Dip takes the classic flavor of caramel apples and transforms it into a creamy, scoopable dip that comes together in about 20 minutes. Cream cheese, brown sugar, and real caramel sauce create a tangy-sweet base loaded with soft cinnamon apples and finished with an extra caramel drizzle.
Equipment
- Hand mixer or stand mixer Hand mixer recommended for easy storage; stand mixer is also fine
- Mixing bowls Large bowl for cheesecake base
- Medium skillet For sautéing the apples
- Rubber spatula For folding apples and scraping down bowl
- Shallow serving dish Wide, shallow dish for layering and presentation
- Measuring cups and spoons
Ingredients
- 16 oz cream cheese 450g, softened
- 1/2 cup light brown sugar 100g, packed
- 1/4 cup sour cream 60ml
- 1 teaspoon vanilla extract 5ml
- 3/4 cup caramel sauce 180ml, divided
- 2 Granny Smith apples medium, peeled and diced small
- 1 tablespoon unsalted butter 15g
- 1 tablespoon granulated sugar 15g
- 1/2 teaspoon ground cinnamon 2.5g
- flaky sea salt for topping
- toffee bits for topping
- graham crackers for serving
- pretzels for serving
- sliced apples for serving, tossed in lemon juice to prevent browning
Instructions
- Peel and dice the Granny Smith apples into small, even pieces about a quarter inch each. Melt the butter in a medium skillet over medium heat. Add the apples, sugar, and cinnamon and cook for about 5 minutes until softened but still holding shape. Remove from heat and let cool completely, about 10 minutes.
- Add the softened cream cheese to a large mixing bowl and beat with a hand mixer on medium speed for about 1 minute until smooth and lump-free. Add the brown sugar, sour cream, vanilla, and 1/2 cup of caramel sauce and beat for another 1-2 minutes until fully combined, light, and creamy.
- Once the cooled apples are ready, add three quarters of them to the cream cheese mixture. Use a rubber spatula to gently fold the apples into the base, being careful not to overmix. Set the remaining quarter of the apples aside for topping.
- Transfer the cream cheese and apple mixture into your shallow serving dish, spreading it into an even layer. Drizzle the remaining 1/4 cup of caramel sauce evenly over the top. Scatter the reserved sautéed apples over the caramel layer, then sprinkle with toffee bits and flaky sea salt.
- Cover the dish loosely with plastic wrap and refrigerate for at least 15-20 minutes to let the dip firm up slightly and the flavors meld together. Just before serving, arrange graham crackers, pretzels, and sliced apples around the dish for dipping. Serve chilled or at cool room temperature.
Notes
- Use Granny Smith apples for the best tart flavor and firm texture; Honeycrisp also work well for a sweeter bite.
- Let sautéed apples cool completely before folding into the dip to avoid melting the cream cheese base.
- Bring cream cheese fully to room temperature before mixing for a smooth, lump-free result.
- Toss raw apple slices for serving in a little lemon juice to keep them from browning.
- Warm the caramel sauce slightly before drizzling for easier pouring.
- Store leftover dip in an airtight container in the refrigerator for up to 4 days. Do not freeze as the cream cheese base can separate.
- For a baked version: Spread the mixture into a baking dish and bake at 350°F for 15 minutes for a warm, gooey texture.
- For a spiced version: Add a pinch of nutmeg and allspice to the apple mixture for a fall spice blend.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 2mg
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