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A no-bake cream cheese dip with homemade caramel and chopped pecans, served chilled with apple slices, graham crackers, or vanilla wafers.
This caramel apple pecan cheesecake dip combines cream cheese, butter, homemade caramel, and a topping of chopped pecans. It’s a great alternative to making a whole cheesecake. There’s no crust to prepare or cheesecake to bake, although the homemade caramel does need a little time on the stove.
Why You’ll Love This Recipe
No oven needed: Make the caramel on the stovetop, then let the cheesecake dip chill in the fridge!
Delicious combo of flavors and textures: cream cheese, homemade caramel and crunchy pecans pair perfectly with fresh apple slices!
Easy to prepare ahead: Make it earlier in the day so dessert is waiting when you’re ready to serve.
Perfect for fall: caramel + apples + pecans= fall perfection!
Set out apples, graham crackers, pretzels and vanilla wafers so everyone can choose their favorite dippers!
-Ashley
Ingredients and Helpful Notes:
Ingredients
The recipe card below has ingredient amounts. A few additional ingredient details help make everything easier:
INGREDIENTS
Cream cheese and butter: both should be softened before you begin. Softened butter should still hold its shape. Don’t melt it.
Powdered Sugar and Granulated Sugar: powdered sugar sweetens the cheesecake base while granulated sugar is used to make the caramel. Don’t confuse the two.
Salt and Vanilla: These go into the cheesecake mixture.
Heavy Cream: Measure it before you start the caramel so it’s ready when the sugar reaches the right color.
Chopped Pecans: These go on top of the dip. Chop them into small pieces that are easy to pick up with an apple slice.
Apples: I like a tart green apple. Slice them just before serving.
How to make Caramel Apple Pecan Cheesecake Dip:
1. Make the cheesecake base:
Mix the softened cream cheese, softened butter, and powdered sugar until creamy and smooth. Add the salt and vanilla. Scrape the sides and bottom of the bowl so no pockets of unmixed cream cheese remain. Spread the cheesecake base on your serving dish in an even layer.
2. Cook the sugar and water:
Cook the sugar and water: heat them over medium heat, gently swirling the saucepan rather than stirring. Watch the color closely. You’re looking for amber caramel, not dark brown or smoking sugar. It should take about 15 minutes, but use the color as your guide instead of a specific time.
3. Carefully add the cream:
Take the pan off the heat and slowly stir in the heavy cream. It will bubble and release steam, so keep your hands and face clear of the pan.
4. Combine and chill:
Once the vigorous bubbling subsides, spoon the caramel onto the cheesecake mixture in an even layer. Top with chopped pecans, cover and refrigerate for at least one hour.
5. Serve:
Take the dip out of the refrigerator about 10 minutes before serving and arrange the apple slices and other dippers alongside it..
Ashley’s Tip
Be sure the wait to cut your apples until just before serving this dip!
What to serve with it
Start with tart apple slices, then add graham crackers, vanilla wafers, or pretzels. Strawberries are another delicious option. Keep crackers and cookies separate from the dip until serving so that they stay crisp.
Make ahead and storage:
Make the dip earlier in the day, cover, and refrigerate until you’re ready to serve it. Keep sliced apples and other dippers separate.
Store covered leftovers in the refrigerator and use within 3 days.
For longer gatherings, serve a small portion and keep the rest refrigerated or keep the serving bowl chilled over ice.
More easy desserts:
Looking for another dip for your fruit tray? Try my Fruit Dip , Peanut Butter Fruit Dip, or Pumpkin Pie Dip!
For another caramel and apple dessert, try my Caramel Apple Dump Cake!
If you make this dip, leave a rating and a comment below. I’d love to hear which dippers you served with it!
Caramel Apple Pecan Cheesecake Dip
Equipment
- Electric mixer
- Mixing bowl
- Heavy-bottomed saucepan with room for bubbling
- Heatproof spatula
- Measuring cups and spoons
- Serving dish and cover
- Knife and cutting board
Ingredients
Cheesecake Base
- 8 ounces cream cheese softened to room temperature
- ½ cup butter (salted) softened to room temperature
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Homemade Caramel
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
Topping and Serving
- ½ cup chopped pecans
- 4 apples, sliced just before serving
- graham crackers or vanilla wafers, for serving
Instructions
- Using an electric mixer, beat the softened cream cheese, softened butter, and powdered sugar until smooth. Add the salt and vanilla and beat until combined. Scrape down the sides and the bottom of the bowl as needed.
- Spread the cheesecake mixture on a serving dish.
- Add the granulated sugar and water to a deep, heavy-bottomed saucepan. Heat over medium heat, gently swirling rather than stirring until the sugar syrup turns amber, about 15 minutes. Watch closely an remove it from the heat before it becomes dark or starts smoking.
- With the pan off the heat, slowly stir in the heavy cream with a heatproof spatula. The mixture will bubble and steam vigorously. Make sure to keep your hands and face clear.
- Once the vigorous bubbling subsides, spoon the caramel onto the top of the cheesecake mixture. Sprinkle with chopped pecans. Cover and refrigerate for at least 1 hour.
- Allow the dip to stand at room temperature for about 10 minutes before serving with sliced apples, graham crackers or vanilla wafers.
Notes
- Start with softened cream cheese and butter. Ingredient-softening time is additional to the estimated total.
- The caramel is made on the stovetop. The assembled dip is not baked.
- Make easier the same day and refrigerate, covered, until serving. Keep dippers separate.
- Store covered leftovers in the refrigerator and use within 3 days.
