Description
Dip into heaven with this warm, gooey Baked Caramel Apple Cheesecake Dip. It’s like fall jumped into a dessert bowl and invited you to bring cookies.
Ingredients
Scale
- 16 oz. (2 packages) cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- 3 medium apples (preferably Granny Smith or Honeycrisp), peeled and diced into 1/2-inch cubes
- 2 tbsp unsalted butter
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tbsp lemon juice
- 1/3 cup caramel sauce
- 1/4 cup chopped pecans or walnuts (optional)
- Assorted dippers: graham crackers, vanilla wafers, sliced apples, or cinnamon pita chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch baking dish or 9-inch pie plate.
- In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the granulated sugar and beat until well incorporated.
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition. Fold in the sour cream and flour until just combined.
- In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, cloves, and lemon juice. Cook for 5-7 minutes until apples have softened slightly.
- Pour the cheesecake mixture into your prepared baking dish. Spoon the apple mixture evenly over the top.
- If desired, swirl 2 tablespoons of caramel sauce throughout the dip for extra flavor.
- Bake for 30-35 minutes, until the edges are set but the center still has a slight jiggle.
- Allow to cool for about 15 minutes, then drizzle with remaining caramel sauce and sprinkle with chopped nuts if using.
- Serve warm with an array of dippers arranged around the dish.