Caramel Apple Cheesecake Dip

Obviously, I have quite the obsession with pumpkin around this time of year, but let’s not forget that apples are bountiful this time of year as well! Nothing goes better with apples than a little caramel to dip them in. Take it up a notch further and make caramel apple cheesecake dip, and you have heaven on a plate! The combination of cream cheese, caramel and heath bar pieces make for one decadent dessert, and serving apples alongside it make it seem a little bit healthier, right? 😉 I had some friends over and served this, and they just went nuts over it. I also served it with vanilla wafers as an alternative to the apples. 

Caramel Apple Cheesecake Dip
Yields: 12-15 servings

12 ounces cream cheese, at room temperature
3 tablespoons heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla
Caramel sauce – homemade (see recipe below), or store bought
Heath bar pieces
2-4 Granny Smith or other crisp tart apples, sliced
Line a six inch cake pan or springform pan with plastic wrap. Use enough plastic wrap to hang over the sides of the pan about 2 inches.
Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Add the heavy cream and powdered sugar, mix well. Place half of the cream cheese mixture in the lined pan and smooth with the back of a spoon. Spoon on a layer of caramel. Sprinkle with a layer of Health pieces.
Place in the refrigerator for about 20 minutes to allow the caramel to set. Spread the remaining cream cheese over the caramel layer.  Fold the plastic wrap over the top and refrigerate for at least 2 hours, up to overnight.
To serve, remove the top layer of plastic wrap, and invert the cheesecake onto a plate. Pour over the remaining caramel and top with more Heath pieces. Place the sliced apples around the dip and serve.

Caramel Sauce
Yields: About 1 cup


1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla
Pinch of sea salt
Place sugar and water in a small heavy saucepan. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes. Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in. Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit. If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again. Stir in vanilla and salt.
Source: Half Baked
This entry was posted in Appetizer, Dessert, Dips. Bookmark the permalink.

One Response to Caramel Apple Cheesecake Dip

  1. You had me at Heath bar! Ooooh, I’m giddy 🙂 I have 3 bags of apples in my kitchen from our apple picking adventure and I have to make some of this to go along with a few of them. Thanks for sharing 🙂

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