Your mission, should you choose to accept it, is to grab an apple, graham cracker, spoon, ladle, shovel – ie the largest object you can find – to scoop then transport Caramel Apple Cheesecake Dip into your mouth. Trust me, you’re going to want it for devouring this festive apple dip!
Watch How to Make It!
Fall-Inspired Apple Dip
Caramel Apple Cheesecake Dip is going to become your new favorite fall recipe of all time. Three main ingredients – cream cheese, homemade caramel sauce, and whipped topping – combine to create a whippy, caramel cheesecake dip that’s the definition of divine when scooped onto a fresh apple slice or crunchy graham cracker.
This is a recipe that I knew would be good – but turned out GREAT!
This apple dip is a twist on caramel apples which are fun for sure, but the sticky fingers, faces, and teeth, well…aren’t. Caramel Apple Cheesecake Dip gives you all the flavor of caramel apples, plus the luxuriousness of cheesecake, without the need for a wet wipe or dental exam. It’s a must try dessert dip!
How to Make This Recipe
Start by making the easy caramel sauce, which is the same one I use in my Caramel Apple Crisp. If you want to buy caramel sauce instead of making it yourself, be sure to pick up caramel SAUCE versus caramel DIP, as the latter will be too thick. Add brown sugar, half & half, butter, and a pinch of salt to a small saucepan then bring the mixture to a simmer over medium heat while stirring constantly. Turn the heat down then simmer while stirring until the caramel has thickened, 10-12 minutes. Take the pan off the heat then stir in vanilla extract and set the caramel aside to cool completely. You can make the caramel sauce several days ahead of time. Store in the refrigerator until ready to use, then microwave for 20-30 seconds to make it warm pliable, but not hot.
Reserve 2 Tablespoons caramel sauce to drizzle on top of the finished dip then add the rest to a large bowl with 1/3 less fat cream cheese that’s been softened to room temperature. Whisk until smooth then fold in whipped topping. I recommend SoDelicious Cocowhip even if you’re able to eat dairy (unless of course you are allergic to coconut). The ingredient list is much better than other whipped toppings plus it add a great flavor to the dip.
Refrigerate the dip until completely chilled (at least 2 hours or overnight) then scoop into a big serving bowl and drizzle with the reserved caramel plus crushed graham crackers for a little flair. Serve with fresh apple slices and graham crackers then go to town! I hope you LOVE this luscious, yummy fall dip recipe – enjoy!
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