Caramel Apple Pie Cheesecake Dip
A delicious creamy caramel apple cheesecake dip that reminds you of apple pie and caramel apples!
Servings 10 servings
Calories 1533kcal
Ingredients
Caramel Cheesecake Filling
- 16 ounces cream cheese (two 8-ounce blocks)
- 1 cup marshmallow creme
- 1/2 cup powdered sugar
- 3 tbsp caramel sauce
Caramel Apple Pie Topping
- 21 ounce can apple pie filling
- 1 cup pecans toasted
- 1/2 tsp ground cinnamon
- 1/4 cup caramel sauce
Instructions
- In a medium bowl, beat cream cheese with an electric mixer until smooth and creamy. Add in marshmallow creme, powdered sugar and caramel sauce. Beat again for 2 minutes, scraping down the sides to be sure it's all mixed together well.
- Spread the cheesecake layer into a serving dish such as a pie pan or large bowl.
- Pour out canned apple pie filling into a shallow bowl or plate and carefully use a sharp knife to slice the apple slices to smaller chunks, if necessary.
- Carefully spoon the apple pie filling on top of the cheesecake layer, spreading it to the edges.
- Rim the edges of your caramel apple pie cheesecake with two layers of toasted pecan halves. Alternately, you could cover the top of the dip with chopped pecans.
- Drizzle dip with caramel sauce. Garnish by sprinkling ground cinnamon on top.
- Serve with graham crackers, vanilla wafers, apple slices, pretzels, crackers, etc.
- Store leftover dip, tightly covered, in the refrigerator for up to 3 days.
Nutrition
Calories: 1533kcal | Carbohydrates: 345g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 727mg | Potassium: 660mg | Fiber: 13g | Sugar: 187g | Vitamin A: 913IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 4mg