Caramel Cheesecake Dip
Caramel. Apples. Cheesecake. Peanuts. ♥
This Caramel Cheesecake Dip is ridiculously easy to make and is the perfect last minute dip to bring to a party.
It’s sweet, creamy, and caramel-y with an extra crunch from the salted caramel peanuts that everyone loves.
And with football season starting in a couple weeks {GO PACKERS GO}!
I will be making this delicious Caramel Cheesecake Dip a lot for our Green Bay Packer parties this year.
Enjoy!
JUST A FEW BAKING TIPS:
✓ CHILLED CREAM CHEESE: You want your cream cheese to be soft enough to beat until smooth & creamy but you also want it to be semi-chilled if your planning on serving the dip right away. So what I like to do about 30 minutes before I’m ready to make this dip, I remove the two cream cheese packages from the fridge & place them onto the kitchen counter, this way they will be slightly soft but still be chilled.
✓ ADD SOME CRUNCH: I like to add some “crunch” to this caramel cheesecake dip. I used Planters Salted Caramel Peanuts which are AMAZING in this dip. But you could use regular salted peanuts or if you don’t like peanuts you could add chocolate chips instead!
✓ SERVE: Serve this dip with your favorite kind of apples or cinnamon sugar graham crackers are excellent too!
STEP-BY-STEP GUIDE ON HOW TO MAKE THIS CARAMEL CHEESECAKE DIP:
Caramel Cheesecake Dip
Ingredients
- 2 (8oz.) package cream cheese
- 1 cup caramel sauce (room temperature)
- 1/3 cup peanuts
- additional peanuts and caramel sauce, for topping
Instructions
- Using an electric or stand mixer, beat cream cheese for about 1-2 minutes until smooth and fluffy.
- Stir in caramel sauce.
- Stir in peanuts.
- Pour dip into serving bowl, top with additional peanuts and drizzle with caramel sauce. Serve with apple slices or cinnamon-sugar graham crackers.
Notes
* STORE CHEESECAKE DIP IN FRIDGE FOR UP TO ONE WEEK.
Love the idea of eating this with apples- like a portable caramel apple!