Julie Clark
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Caramel Apple Cheesecake Dip
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Caramel Apple Cheesecake Dip is a layered, sweet, salty and scrumptious dessert dip, packed with sliced apples and pears. It’s one of the best apple recipes for apple picking season!
Once upon a time, I had a container of Marzetti’s caramel dip in my fridge, plus some fresh apples and pears. Instantly, this caramel apple cheesecake dip popped into my mind.
I always bounce my “fabulous ideas” off of Matt. He was in total agreement! This caramel apple cheesecake dip turned out better than either of us imagined. Matt and I had this devoured in just 24 hours. The kids didn’t even know it was up for grabs before the pie plate was licked clean. Sneaky, right?
5 Layer Caramel Apple Cheesecake Dip
Here’s what makes up this caramel cheesecake dip:
- Crushed graham crackers
- Creamy, sweet no-bake cheesecake
- Marzetti’s caramel dip
- Fluffy, whipped topping
- Crushed peanuts
Although this no bake dessert dip is good enough to eat with just a spoon, it’s also the perfect pairing with my favorite dippers are fresh fruit such as pears and apples. This also makes the dip a great after school snack for tired kiddos! Try it with pretzels or plain sugar cookies.
How to Make Caramel Apple Cheesecake Dip
The caramel apple cheesecake dip recipe itself is very easy. The hardest part of putting it together is making sure not to mess up the graham cracker layer too much when you spoon on the cheesecake.
- Press the loose graham crackers into a pie dish. Or you can use a square or round cake pan if you’d like. If you happen to have a glass dish, you can use that so the pretty cheesecake layers show through.
- Mix up the no bake cheesecake layer. It’s simply cream cheese, butter, powdered sugar and vanilla. Use a hand mixer to mix it smooth. This works best if both the cream cheese and butter are at room temperature, but not melted.
- Dollop the cream cheese mixture in big spoonfuls over the crumbs and gently spread out the cream cheese layer to the sides of the pie plate, being careful not to mess up the graham crackers.
- Then top with caramel dip and whipped topping.
- Add crushed peanuts to the top for a salty peanut crunch. Walnuts or pecans work as well.
- Chill the caramel cheesecake apple dip in the fridge until serving. It’s going to be a huge hit for your fall appetizer party.
Other Recipe Variations
- Add a dash of cinnamon to the cream cheese layer, or use cinnamon graham crackers.
- Instead of nuts, add toffee bits to the top. The toffee pairs well with the caramel sauce.
- Add a thin layer of apple pie filling to have it all in one pan.
- Use golden Oreos or vanilla wafers for the base if you’d like. If you eat gluten free, pick up a gluten free cookie or leave that layer out all together.
Storage Instructions
Store the cheesecake dip in an airtight container in the fridge for up to 3 days. The graham crackers may soften slightly, but the flavors will all meld into one delicious cream cheese caramel apple dip.
Other Recipes to Love
Caramel Apple Cheesecake Dip
Caramel Apple Cheesecake Dip is a layered, sweet, salty and scrumptious dessert dip, packed with sliced apples and pears. It’s one of the best apple recipes for apple picking season!
Servings 8
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
- 1/2 cup crushed graham crackers about 6 halves
- 12 ounces cream cheese at room temperature
- 2 tablespoons salted butter at room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 16 ounces Marzetti's Old Fashioned Caramel Dip warmed according to package directions
- 4 ounces whipped topping Cool Whip
- 1/3 cup salted peanuts chopped
- Sliced apples and pears for dipping
Instructions
- Sprinkle the crushed graham crackers on the bottom of a 9" pie plate. ½ cup crushed graham crackers
- In a stand mixer of with a hand mixer and a large bowl, blend the cream cheese and butter together for 1 minute or until smooth. Add the powdered sugar and vanilla. Blend for an additional 1 minute on high speed. 12 ounces cream cheese, 2 tablespoons salted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract
- Spoon the cream cheese mixture carefully over the graham crackers.
- Spoon the warmed caramel dip over the cheesecake layer. 16 ounces Marzetti's Old Fashioned Caramel Dip
- Allow the caramel to cool to room temperature, then spread the whipped topping over the caramel. Top with crushed peanuts.4 ounces whipped topping, ⅓ cup salted peanuts
- Store in the refrigerator until serving time. This can be made a day in advance. Serve with apple and pear slices.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the dip. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 446kcal | Carbohydrates: 58g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 167mg | Fiber: 1g | Sugar: 53g | Vitamin A: 720IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 0.4mg
Absolutely loved this. Made it for the Super Bowl and it got rave reviews from everyone! The only change I made was to use crushed Heath bar pieces instead of nuts, as I wasn’t sure if anyone attending had any allergies. Served with sharp green apple slices.
Oh my gosh julie, this looks incredible! I bet your husband was right, the salty crunch of the peanuts sounds awesome with the smooth caramel and cheesecake dip. I must try this!
this sounds fantastic, peanuts included! great for Halloween parties…