Caramel Apple Cheesecake Dip Recipe


For the Dip:

  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (like Cool Whip), thawed

For the Caramel Layer:

  • 1 cup packed brown sugar
  • 1/4 cup butter
  • 1/2 cup half and half (or heavy cream)
  • Pinch of salt
  • 1 tablespoon vanilla extract

For the Toppings:

  • 1/2 cup chopped pecans or walnuts (toasted, optional)
  • 1/2 cup graham cracker crumbs
  • 1-2 Granny Smith apples, cored and sliced (or your favorite dipping apple)


Make the Cheesecake Dip:

  • In a large bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy.
  • Gently fold in the thawed whipped topping until fully incorporated.

Make the Caramel Sauce:

  • In a medium saucepan, combine brown sugar, butter, half and half, and salt over medium heat.
  • Bring to a gentle boil, stirring constantly.
  • Reduce heat to low and simmer for 2-3 minutes, or until slightly thickened.
  • Remove from heat and stir in vanilla. Let cool completely.

Assemble the Dip:

  • Spread the cheesecake mixture evenly into a serving dish (a pie plate works well).
  • Drizzle the cooled caramel sauce over the cheesecake layer, reserving 2-3 tablespoons for final decoration.
  • Sprinkle with chopped nuts and graham cracker crumbs.

Chill and Serve:

  • Refrigerate for at least 1-2 hours to allow flavors to meld and the dip to firm up slightly.
  • Just before serving, drizzle with the remaining caramel and arrange apple slices around the dip. You can also add other dippers like vanilla wafers or pretzels.


  • Toasted Nuts: Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant for extra flavor.
  • Homemade Caramel: If you prefer, use your favorite homemade caramel sauce recipe.
  • Cream Cheese: For the best texture and flavor, use full-fat cream cheese.
  • Make-Ahead: The dip can be made a day in advance. Store in the refrigerator and top with nuts and graham crackers just before serving.


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