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Caramel Apple Cheesecake Dip with Toffee Bits

Caramel apple cheesecake dip is a creamy, chilled dessert dip topped with caramel sauce and crunchy toffee bits. Cooked cinnamon apples folded into the cheesecake mixture add tender apple pieces, and fresh apple wedges make it easy to serve.
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Prep Time 15 minutes
Cook Time 6 minutes
Chilling 30 minutes
Total Time 51 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the cooked apples
  • 1 tbsp unsalted butter
  • 1 Granny Smith apple medium, peeled, cored, and cut into 1/4-inch dice
  • 1 tbsp light brown sugar packed
  • 0.25 tsp ground cinnamon
For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.33 cup powdered sugar
  • 1 tsp pure vanilla extract
For the topping
  • 0.5 cup caramel sauce
  • 0.33 cup toffee bits
For serving
  • 2 apples medium, cored and cut into wedges

Equipment

  • 1 10-inch skillet
  • 1 hand mixer

Method
 

Cook the apples
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the diced apple, brown sugar, and cinnamon.
  3. Cook for 4 to 6 minutes, stirring occasionally, until the apple is tender but still holds its shape and the pan is nearly dry.
  4. Transfer the cooked apple to a plate and cool completely.
Make the dip
  1. Beat the cream cheese in a medium bowl with a hand mixer until smooth, scraping down the bowl as needed.
  2. Beat in the sour cream, powdered sugar, and vanilla.
  3. Fold in the cooled apple.
Chill and finish
  1. Spoon the dip into a serving bowl, cover, and refrigerate for 30 minutes.
  2. Drizzle the caramel sauce over the dip and sprinkle with the toffee bits.
  3. Serve with the apple wedges.

Notes

For the best texture, cool the cooked apples completely before folding them into the dip. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free cream cheese and sour cream.