Description
A creamy and indulgent caramel cheesecake dip perfect for parties and gatherings, combining smooth cream cheese with rich caramel sauce for a delightful sweet treat.
Ingredients
Scale
Main Ingredients
- 16 oz cream cheese, softened
- 1 cup caramel sauce
- 1 tbsp chopped pecan nuts, for serving (optional)
Instructions
- Soften cream cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 20 minutes to soften.
- Add ingredients: Place the softened cream cheese and caramel sauce into a medium mixing bowl.
- Mix cream cheese and syrup: Using an electric mixer, beat on medium speed until the mixture is smooth and no caramel streaks remain. You can also mix using a stand mixer or by hand.
- Garnish: Transfer the dip to a serving bowl. Drizzle extra caramel sauce on top and sprinkle with chopped pecan nuts if desired.
- Serve: Serve the dip with apple slices, grapes, strawberries, graham crackers, gingersnaps, or assorted cookies for dipping.
- Store: Cover leftovers tightly with plastic wrap and refrigerate for up to 3 days. Do not freeze as texture will change.
Notes
- Use a thick caramel ice cream topping for the best texture, such as Smucker’s or Hershey’s caramel sauce.
- Avoid caramel coffee syrup as it is too thin and will affect the dip’s consistency.
- Homemade caramel sauce can be used for a richer flavor.
- Let cream cheese soften properly to ensure a smooth dip without lumps.
- Store dip in an airtight container to maintain freshness.
Nutrition
- Serving Size: 2 tbsp
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
