Description
This dreamy dip is your shortcut to autumn magic: silky-sweet cheesecake melds with gooey caramel and a hint of salty brilliance. Inspired by Grandma’s orchard charm, it’s effortless, showstopping, and guaranteed to vanish at your next gathering.
Ingredients
Dip Base
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8 oz softened cream cheese
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⅓ cup dark brown sugar
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1 tsp vanilla bean paste (or 1½ tsp vanilla extract)
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Pinch kosher salt
Caramel Swirl
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16 oz caramel sauce (split into half-and-half bowls—one heated)
Fluff
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8 oz Cool Whip (or 8 oz whipped cream + 2 Tbsp powdered sugar)
Finishes
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Flaky sea salt (for sprinkling)
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Garnish options: tart apple slices, graham crackers, vanilla wafers, pecans
Instructions
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Beat Cream Cheese Base
Whip cream cheese, brown sugar, vanilla, and salt until ultra-smooth (~2 mins). Electric mixer FTW! -
Swirl in Caramel
Gently fold half of the caramel into the creamy base. Warm caramel ribbons melt in beautifully. -
Fold in Fluff
Gently swirl in Cool Whip (figure‑8 motion) until just blended—some marbling is charming. -
Layer & Swirl
Spread dip in serving dish. Drizzle remaining caramel over the top, then swirl with a toothpick. Sprinkle flaky salt generously. -
Serve Now or Chill
Chill 30 mins for firm perfection, or dive in immediately. Either way, guests will swoon.
Notes
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Too runny? Beat longer or fold in 2 Tbsp powdered sugar. Chill if needed.
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Apples browning? Soak slices 10 mins in water + lemon juice, then pat dry.
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Prep ahead? Build without top swirl, cover with plastic, refrigerate up to 24 hrs. Add caramel & salt just before serving.
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Too sweet? Reduce brown sugar to 3 Tbsp and choose tart granny smith apple slices.
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Nutrition
- Calories: ≈ 220 kcal per serving
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 26 g
- Protein: 2 g