Caramel Apple Cheesecake Dip

My Caramel Apple Cheesecake Dip is a creamy, indulgent treat that combines the rich, luscious flavor of cheesecake with the nostalgic taste of caramel apples. It has a smooth cheesecake base and the caramel sauce adds the perfect sweetness. Top with crushed Nilla wafers, flaky sea salt, and more caramel sauce, and serve with fresh, crisp apples and graham crackers. It's an easy-to-make Autumn dessert that is guaranteed to be a hit!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Fridge time 2

Total Time 2 15

Servings servings

Calories 143kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

8 oz. full-fat cream cheese, softened
16 oz. caramel sauce (like Ghirardelli), divided
1/3 cup dark brown sugar, packed
1 tsp. vanilla bean paste
pinch kosher salt
8 oz. extra creamy Cool Whip
flaky sea salt, optional for topping

For serving

vanilla wafers, graham crackers, apple slices, pecans, etc.

Get Recipe Ingredients

Instructions

Add the cream cheese, brown sugar, 1 cup of the caramel sauce, vanilla bean paste, and kosher salt to a bowl.
8 oz. full-fat cream cheese, softened, 16 oz. caramel sauce (like Ghirardelli), divided, 1/3 cup dark brown sugar, packed, 1 tsp. vanilla bean paste, pinch kosher salt
Beat with a hand mixer until smooth.
Fold in the cool whip.
8 oz. extra creamy Cool Whip
Turn out into a ceramic dish, or nice serving dish of choice. Cover with plastic wrap and chill for 1-2 hours.
When ready to serve, garnish with additional caramel sauce and flaky sea salt. Serve with vanilla wafers, graham crackers, and apples for dunking. SO GOOD!
flaky sea salt, optional for topping, vanilla wafers, graham crackers, apple slices, pecans, etc.

Video

Notes

Storage: If covered and stored in an airtight container, this cheesecake dip will last 3 to 4 days in the refrigerator. Keep all toppings on the side until just before serving the dip.

Nutrition