Easy Caramel Apple Dip
Apple pie meets caramel cheesecake in this easy Caramel Apple Dip! Creamy cheesecake is layered with apple pie filling, toasted pecans, sweet caramel sauce, and flaky sea salt.
Servings: 12 servings
Calories: 196kcal
Equipment
- serving dish (7 x 9 inch)
- hand mixer
- medium mixing bowl
- spatula
Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup sweetened condensed milk
- 2 teaspoons fresh lemon juice from the juice of one lemon
- 1 cup Cool Whip (whipped topping) thawed
Apple Layer
- 2 cups apple pie filling
Garnish and Serving
- ½ cup chopped toasted pecans toast in 350ºF oven until crunchy
- ⅓ cup thick caramel sauce warmed gently in microwave until pourable
- ¼ teaspoon flaky sea salt
- Assorted cookies, crackers and pretzels, for serving
Instructions
- Beat the cream cheese. Place the softened cream cheese in a medium mixing bowl and beat on medium speed until completely smooth. Gradually add the sweetened condensed milk while beating on low speed. Increase the speed to medium and continue beating until well blended.
- Add the lemon juice. Beat in the fresh lemon juice just until incorporated, stopping to scrape the sides of the bowl as needed. Use a rubber spatula to gently fold the whipped topping into the cream cheese mixture until smooth and evenly combined.
- Prepare the apples. Place the apple pie filling in a separate medium bowl. Use kitchen shears to cut the apple slices directly in the bowl into small, bite-sized pieces.
- Layer the cheesecake filling. Spread the cream cheese mixture evenly into a 7 x 9 inch baking dish. Smooth the top with a rubber spatula or the back of a spoon. Cover and refrigerate for at least 2 hours, or until the cheesecake layer is thoroughly chilled.
- Add the apples. Shortly before serving, spoon the chopped apple pie filling evenly over the chilled cheesecake layer. Spread it gently without pressing the apples down into the cheesecake.
- Toast the pecans in a 350ºF oven until crunchy but watch carefully to prevent scorching. Sprinkle the toasted pecans over the apples, drizzle with warm caramel sauce that has been gently heated in the microwave, and finish with flaky sea salt.
Notes
- Soften the cream cheese. This is important for a smooth cheesecake layer. Let the cream cheese soften at room temperature before mixing.
- Cut the apples small. Bite-sized pieces make the dip easier to scoop and gives you a little apple in every bite.
- Warm the caramel gently. Warm caramel pours much more easily, but it should be warmed gradually in the microwave so it doesn't get too hot and melt the cheesecake layer.
- The longer chilling time allows the cream cheese to firm after being blended with condensed milk and whipped topping. This helps it support the apple layer without sinking or becoming difficult to scoop.
- Wait to add the toppings. For the prettiest layers and crispest pecans, add the apples, pecans, caramel, and flaky salt shortly before serving.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 168mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 0.3mg