Caramel Apple Cheesecake Dip
Want to make the most decadent fall-flavored dessert dip? This Caramel Apple Cheesecake Dip is the ultimate mashup of caramel apples and cheesecake dip. All you need are a handful of ingredients and about 20 minutes to make this sweet treat.
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I have been looking forward to sharing this recipe with you all since I developed it in the spring.
It combines two of my favorite sweets, and it is so incredibly fast to put together.
If you’re a big fan of caramel apples and cheesecake, I can safely say you are going to adore this dippable version of the two of them.
Please note that this version does not involve Cool Whip or a premade caramel sauce or caramel dip that you get from the store. We’re making this from scratch!
Why I love this recipe:
My classic cheesecake dip and my caramelized apples recipe are two of my most popular sweet treats, and for good reason. Both are delicious. They’re simple, they call for easy-to-find ingredients and most importantly, they taste incredible.
Whenever I develop a recipe, I ask my family to give me their tasting notes. These are the sum of things that I was told:
- Creamy, sweet, and decadent.
- Different textures and crunch.
- The tanginess of the cheesecake pairs beautifully with the sweet apple topping and the crunchiness of the toffee bits.
- “Fall dessert dream.”
I think that says it all, right? This was a huge hit with my family, and I hope it’s one with yours, as well.
More dessert dip recipes to try: S’mores Dip | Cannoli Dip | Carrot Cake Dip
What you need to make this recipe:
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- Measuring cups and spoons or a kitchen scale
- Sharp knife and cutting board
- Skillet
- Rubber spatula or wooden spoon
- Large mixing bowl
- Hand mixer or stand mixer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the ingredients you need to get at your local grocery store:
- Apples — I like to use a tart apple, like a Granny Smith apple, for recipes like this because they hold their texture better than some other apples. You could use a different type of apple, like a Honey Crisp or a Braeburn or a Pink Lady, but I don’t recommend using McIntosh or a Red Delicious or something along those lines. Softer apples will fall apart as you cook them.
- Unsalted butter — Use your favorite brand or whatever you have in your refrigerator. If you only have salted, that’s fine. I do not recommend using an oil or a butter substitute, though.
- Brown sugar — you can use light or dark brown sugar. This will provide some sweet molasses undertones to the gooey caramelized apples. You will not get the same effect or flavor if you use white sugar or a sugar substitute.
- Ground cinnamon — this pop of warming spice helps the apples sing. You could replace this with the same amount of apple pie spice or a pumpkin spice blend if you prefer, and you would get similar vibes.
- Pure vanilla extract — use the best you can afford. This helps bring everything together for the caramelized apples, as well as the dip.
- Cream cheese — I really recommend using the full-fat version of cream cheese. Lower-fat or nonfat cream cheeses have stabilizers added to them. Because of this, their flavor and texture are NOT as good to me.
- Powdered sugar — also known as confectioners’ sugar, this is what sweetens the cheesecake dip. I do not recommend replacing it with another sugar.
- Whole milk — you don’t need much, but you do need a little. A splash of this goes a long way and helps to make our dip a dippable consistency.
- Salt — all you need is a pinch, so use what you have on hand. I keep kosher salt in my kitchen, but if you have sea salt or table salt, you can use those instead.
- Toffee bits — this is a garnish, and it adds a delightful crunch. It’s not necessary, but it takes our dip and elevates it by giving some texture.
What can I use to dip?
That depends on you and what you like. For this dip, my family and I used a combination of graham crackers and sliced apples. Other fresh fruit would be lovely, too.
Go for something salty, like pretzel sticks or pretzel rounds. You can use a cookie, like a vanilla wafer or even a vanilla Oreo.
How to make Caramel Apple Cheesecake Dip
Make the caramelized apples. Melt the butter in a skillet on the stovetop and add the chopped apples. Cook until soft, then add the brown sugar and cinnamon.
Once the mixture becomes thick and bubbly, add the vanilla extract, stir vigorously as the mixture bubbles, and then remove from the heat and let it cool off.
It’s important to allow the apples some time to cool off before adding them to the dip so that they do not melt the cheesecake layer.
Make the cheesecake dip. Measure the softened cream cheese into a bowl. Mix with a hand mixer or a stand mixer until smooth and creamy. Sprinkle in the powdered sugar.
If there are chunks, run it through a fine-mesh strainer to prevent your dip from becoming lumpy.
Add the vanilla extract and milk to the cream cheese mixture along with a pinch of salt. Mix until smooth.
Assemble. Transfer the cream cheese layer onto a platter or a bowl. Top with the cooled caramelized apples and garnish with toffee bits.
Enjoy with your favorite dippers!
how to store:
Cover the platter or bowl with plastic wrap and refrigerate for two to three days. The ingredients will mix and sink into each other the longer they sit.
If you want to make both elements ahead of time, store the dip and the apples in separate airtight containers and assemble when ready on the same platter.
Erin’s Easy Entertaining Tips
If you’re looking for a low-maintenance but easy win dessert for the arrival of fall (or football season) and beyond, this recipe is what you’re looking for.
Here is what I would do if I were making this for a crowd:
- Double it. The math is simple, and this way, you’ll have more for everyone to enjoy. (Or more for you after everyone leaves.)
- Add more crunch. Nuts wouldn’t be a bad addition, if you’re into them. I would recommend using chopped pecans or peanuts as a part of the topping.
- Vary your dippers. Different people like different things. We loved sliced fruit (strawberries and apples for the win!), as well as Graham crackers and some thin vanilla wafter cookies with this. Thin pretzels are great, too. But you can add other cookies or treats, like vanilla Oreos, vanilla wafers or even homemade toffee pretzels.
- Make it early. Cook down those apples and store in an airtight container. Mix up the dip and store it in a separate airtight container. Let them both chill in the refrigerator until you are ready to assemble and serve.
- Make it a platter. Gently scoop the dip into a serving dish, and place it in the middle of a platter or a board, as shown in these photos. Scatter the various foods for dipping around it.
Frequently Asked Questions
No. I do not recommend using lower-fat or fat-free cream cheese because that will affect the texture of the final dip.
I haven’t tried it, but you could probably use my caramelized pear recipe in place of the apples if you prefer pears.
Quick tips and tricks to make Caramelized Apple Cheesecake Dip
- Soften the cream cheese. This way, it’ll whip up more easily and form the base of the cheesecake dip.
- Let the apples cool before serving. This way, they won’t melt the cheesecake layer and turn everything into a soup. (A delicious soup, but not the desired texture.)
- Have fun with the dippers, too. There are so many things you can dip into this dessert dip. Pretzel sticks, cookies, fruit and more. Choose your favorites and go with it!
Here’s how you can make this tip at home for any occasion:
Caramel Apple Cheesecake Dip
EQUIPMENT
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- Hand mixer or stand mixer
Ingredients
Caramelized Apples
- 2 small apples peeled, cored and finely diced
- 1 tablespoon unsalted butter
- ¼ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Cheesecake Dip
- 8 oz. full fat cream cheese ** softened and at room temperature
- ¾ cup powdered sugar
- 1 tablespoon whole milk
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 1 tablespoon toffee bits
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Instructions
Make the caramelized apples
- Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-high heat.
- Add the diced 2 small apples and cook until softened, about 5-6 minutes.
- Add ¼ cup brown sugar packed and 1 teaspoon ground cinnamon. Cook for a few minutes until thick and bubbly. The longer you cook it, the thicker the syrup will become.
- Measure in 1 teaspoon pure vanilla extract. The sauce will bubble up and begin to thicken after a few minutes. Remove from the heat, and let cool.
Make the cheesecake dip
- Measure out the softened 8 oz. full fat cream cheese in a large bowl.
- Mix using a hand mixer, bending until smooth and creamy, about 1 minute. (This step will be easier if they both are at room temperature.)
- Sprinkle in ¾ cup powdered sugar and mix until smooth.
- Finally, add 1 tablespoon whole milk 2 teaspoons pure vanilla extract and a 1 pinch kosher salt. Mix with the hand mixer until smooth.
Assemble the dip
- Layer the cheesecake dip onto a platter or a bowl.
- Top with the caramelized apples. Garnish with 1 tablespoon toffee bits.
- Enjoy with your favorite dippers.
Nutrition
About the Author:
Erin Parker is the recipe developer, food photographer and founder of The Speckled Palate, where she shares recipes, many Southern and Louisiana-inspired, and easy, low-key entertaining ideas since 2011. Whether you’re searching for a weeknight dinner or a party menu, Erin’s recipes are made for sharing with the people you love. Learn more about Erin and learn more about TSP.
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