Caramel Apple Pecan Cheesecake Dip
A no-bake cream cheese dip with homemade caramel and chopped pecans, served chilled with apple slices, graham crackers, or vanilla wafers.
Servings: 8
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.