Caramel Apple Pie Cheesecake Dip

By |2018-09-17T21:51:49+00:00November 11th, 2015|Desserts, Pies, Tarts & Fruit|32 Comments
Caramel Apple Pie Cheesecake DipCaramel Apple Pie Cheesecake Dip

Caramel Apple Pie Cheesecake Dip

Caramel Apple Pie Cheesecake Dip

Caramel Apple Pie Cheesecake Dip

Caramel Apple Pie Cheesecake Dip
Caramel Apple Pie Cheesecake Dip

Be honest.

Caramel Apple Cheesecake Dip-11

When you read the title, “Caramel Apple Pie Cheesecake Dip” you pictured a bowl of dip with some dippers on the side. You know I’m right. (Or maybe you were completely distracted by the amazing giveaway?) Either way, this dip actually looks like a real dessert…it’s almost…fancy :) Maybe not “fancy” fancy, but perhaps “rustic” fancy? One look at it and you can see that it’s a dessert dip that’s fancy enough to hang out (or stand out) with the rest of the dessert table.

Caramel Apple Cheesecake Dip-5

It’s always hard for me to figure out what I want to eat at a dessert table. There’s just too many choices and I want to try everything. It’s just not possible (though trust me, I give it a valiant effort :) Have you ever tried to cut a sliver of a fruit pie? I have. It doesn’t work. It can quickly turn into a pie crime scene, while the person waiting for the next slice of pie looks on in horror wondering what they’re going to do with the mess you’ve now made.

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But this dip? It actually looks like a pie, but you don’t have to make any crust. You don’t have to bake it. You don’t have to slice it. You can have a little or a lot and you won’t mess up anything. It’s easy to make AND you can make it ahead. What else do you need to know? Oh, yeah…it’s really good. It actually tastes like a Caramel Apple Pie Cheesecake, just with a creamy dip texture.

Caramel Apple Cheesecake Dip

One of the reasons it’s so good is because you’re actually making a fresh apple pie topping. You could cheat and use canned, but you won’t get the flavor, and you certainly won’t get the same amount of apples. There’s always a lot of goo, for lack of a better word, in canned pie fillings and the texture of the fruit is always off. So, I just make it. It’s easy to do. Just chop up some apples and cook them on the stove with a handful of ingredients. I dice the apples for easy dipping; you don’t want to be chasing down big chunks of apple with your little cookie.

Caramel Apple Cheesecake Dip-2

For the cheesecake layer, I was inspired my favorite Whipped Cream Cream Cheese Frosting and changed the proportions of sugar and cream for a thicker mixture with more cheesecake-y flavor. I even switched up the directions so that it can all be made in one bowl, quick and easy.

Once the cheesecake mixture is ready, spread it on a serving plate. I used a 12″ dessert tray, but you could use any shape tray or even a pie plate. It will depend upon how thick you want your dip to be. I like to spread it thin and top it generously. I think it makes for easier scooping and makes for a good fruit to cheese ratio.

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The cheesecake layer is then topped with the cooled apple pie mixture. I used two spoons to evenly drop the filling on top of the creamy cheesecake. I left about a 1/2″ border when I spread the cream cheese mixture, then another 1/2″ border when I topped it with the apples. Then caramel syrup is drizzled all over the top. Caramel and apples again? Yes, again and again. It still is apple season, after all, and I can always find a reason to add caramel :)

Caramel Apple Cheesecake Dip-4

I leave the borders for two reasons…one, it makes for a pretty presentation. Two, it leaves me room to make a border of delicious dippers. The dip is sturdy enough to hold them, so I just stuck the cookies right into the edge and overlapped them around the dish. I used Trader Joe’s Vanilla Wafers and Triple Ginger Cookie Thins. I’m giving you a link so you can see what they look like, but it’s much, much cheaper to just purchase them in the store. Any dippers you love will do. I picked these for flavor and shape.

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So yes, that’s what I used and they looked pretty, pretty, pretty. But…we got a little crazy when it came time to eat it. We broke out every possible dipper in the house to see what would work with this delicious dip. First, the vanilla wafers were good, my family really liked those, but for me, they were a little sweet with the dip. I liked the ginger thins better. Then, I remembered I had Trader Joe’s Meyer Lemon Cookie Thins! Those were fantastic with it and the lemony flavor made the dip taste even more like traditional cheesecake. They would have been beautiful layered with the ginger thins.

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We tried pretzels and potato chips and graham crackers and butter crackers. My faves were the triple ginger and lemon cookie thins…and I thought the butter crackers were really good too. My crackers were part of an assortment, but you could use Ritz, Townhouse or Club crackers. The saltiness of the cracker worked beautifully with the sweet, creamy, fruity dip. I loved them!

If you need an easy, impressive looking, make ahead dessert for your next event…make this Caramel Apple Pie Cheesecake Dip. It’s got a little “fancy” going on in looks…

Caramel Apple Cheesecake Dip-8

Caramel Apple Cheesecake Dip-9

and a lot of “lick your plate clean” taste!

Caramel Apple Pie Cheesecake Dip

Servings 8 -10 servings

Ingredients

For the apple pie topping:

  • 1 Tablespoon salted butter
  • 4 cups peeled and diced apples about 3-4 apples or 1 1/2 pounds
  • 1/3 cup light brown sugar
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon apple pie spice or cinnamon
  • 1 Tablespoon all purpose flour
  • 2 Tablespoons water apple juice or apple cider

For the Cheesecake layer:

  • 1 block 8 ounces cream cheese (I used Philadelphia, 1/3 less fat)
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream
  • Caramel sauce from here or here or use store bought

Dipper ideas:

  • vanilla wafers
  • ginger cookies
  • lemon cookies
  • graham crackers
  • butter crackers

Instructions

  1. Make the apple pie topping. Melt butter in a small sauce pan over medium heat. Add apples, brown sugar, lemon juice, apple pie spice. Cook apples, stirring occasionally just until fork tender but not mushy. Sprinkle flour over mixture and stir to combine. Stir in water, apple juice or apple cider and continue to cook until mixture is thick and bubbly. Remove from heat and allow to cool.( I placed my bowl in a bowl that was shallowly filled with ice and a little bit of water to help speed the cooling process.) Once cool, refrigerate until ready to use.
  2. For the cheesecake layer, in a medium mixing bowl, beat cream cheese with electric mixer until smooth and creamy, about 1 minute. Add salt, sugar and vanilla and beat until well combined. Add whipping cream and do some light stirring with a spoon or spatula to get it lightly combined. This will help to eliminate some splashing once you turn the mixer back on. Once you have it pre-mixed, turn on the mixer and beat at high speed until fully combined and mixture gets fluffy and thick. You should see the beaters leaving definite trails in the mixture. If you pull a spatula through the mixture, it should leave a clear path.
  3. Spread the cheesecake mixture on a serving plate. My serving plate was 12" wide and I spread the mixture evenly stopping about 1/2" from the edge.
  4. Carefully spoon cooled apple topping evenly over cheesecake mixture stopping about 1/2" from the edge of the cheesecake. I used a second spoon to scrape the topping off the filling spoon so I had more control of where and how much of the topping dropped on top of the cheesecake layer. This is especially helpful around the edges. Drizzle with caramel sauce.
  5. Serve with dippers on the side, or use them to decorate the dip by sticking the edges of your dippers into the cheesecake mixture and overlapping them as you go around the edge of the plate. Do not do this step in advance or the edge of your cookies will soften in the dip. It will still be good, but you might need a spoon to scrape up the softened edges. Serve extra dippers on the side.

Recipe Notes

*You can adjust the sugar in the apple pie mixture to taste. I used 1/3 cup, but remember if you top with caramel syrup it will add even more sweetness. I may try it with a 1/4 cup next time.

*You can make both the apple topping and the cheesecake layer a day ahead. Spread the cheesecake layer on your serving tray and store, covered tightly in the refrigerator. Make apples the day before and store in a separate bowl in the refrigerator. When it's time to serve, spoon the apples evenly over the top of the cheesecake layer. I was worried the apples would weep and get too juicy if they sat on the cheesecake layer overnight, but my leftovers stayed perfectly intact. I just think it's easier to store a tray that you don't have to worry about ruining the top.

*If you use the cookie border, put them in just before serving or the part of the cookie stuck in the dip will soften...they will still stay in place, but might be harder to scoop.

*I used 1/3 less fat cream cheese but you can use full fat or fat free. I think Philadelphia brand is the best. I use it straight out of the refrigerator and I never have an issue with lumps. I like use it cold so that it doesn't warm up the cream when I'm whipping it.

*You can adjust the flour and liquid (water, apple juice or cider) as you need to for your apple mixture. These ratios worked well for me. You don't want a topping that's too juicy or too thick or it will be difficult to dip.

The Merchant Baker Copyright © 2015

By |2018-09-17T21:51:49+00:00November 11th, 2015|Desserts, Pies, Tarts & Fruit|32 Comments

32 Comments

  1. Efrat November 11, 2015 at 10:38 am - Reply

    Yum!! looks delicious!!

  2. Cindy November 11, 2015 at 12:48 pm - Reply

    Hi Ramona,

    I don’t know where you come up with such great recipe ideas! This looks great, and I think I am going to have to add it to the holiday rotation! I think, though, that I may try it with a graham cracker dipper as cheesecake to me is the best with a graham cracker crust, lol! I love that you can easily portion out as much or as little as you desire without the mess you described with pies. Great job!

    • Ramona November 11, 2015 at 3:55 pm - Reply

      We loved it and I agree, there’s nothing like a graham cracker crust! We loved all of the choices…including dipping it up with a spoon, lol!

  3. Beth November 11, 2015 at 2:34 pm - Reply

    This is genius!

  4. Janice November 11, 2015 at 4:22 pm - Reply

    Sounds delish!!
    Do hope I could be your lucky winner!!!
    All those bloggers!! How can I follow them all? I don’t get much done NOW???
    Good luck to all!!

    • Ramona November 11, 2015 at 6:01 pm - Reply

      Janice, it’s a great giveaway! I’m wishing you lots of luck!

  5. Rachelle @ Beer Girl Cooks November 11, 2015 at 6:13 pm - Reply

    This dip is gorgeous and totally looks like a dessert pie! You cracked me up with your pie crime scene! I think the ginger cookies would be delicious and I always say YES! to caramel!

    • Ramona November 11, 2015 at 7:28 pm - Reply

      When I saw your gingersnap crust on that awesome pumpkin cheesecake today, I thought….great minds think alike!

  6. Cyndi B November 11, 2015 at 7:31 pm - Reply

    That looks so much easier than making apple pie, and so yummy too! Thanks for a chance to win the giveaway.

    • Ramona November 11, 2015 at 7:50 pm - Reply

      Absolutely, Cyndi! Good luck!

  7. Sarah November 11, 2015 at 9:43 pm - Reply

    Looks delicious!

  8. Karla November 12, 2015 at 7:36 am - Reply

    Awesome idea, Ramona, my family will love this! It must have been so much fun trying all the different crackers!

    • Ramona November 12, 2015 at 9:19 am - Reply

      It was definitely a fun, delicious, crazy dip fest!

  9. Karen Robinson November 12, 2015 at 8:14 am - Reply

    Looks awesome can’t wait to try ☺

  10. Brownie November 12, 2015 at 9:30 am - Reply

    I would buy presents for my grandsons for Christmas. Thanks

    • Ramona November 12, 2015 at 9:40 am - Reply

      I wish you lots of luck! There’s lots of opportunities to enter so take advantage of them!

  11. Debbie @ Cooks With Cocktail November 12, 2015 at 11:40 am - Reply

    This looks delicious! My daughter boyfriend was looking over my shoulder as I was reading your post he said ” lets just have this for supper one night we don’t need anything else” So this Saturday I’m going to make it for him for dessert. As for the giveaway it is almost Christmas enough said. Great post!

    • Ramona November 12, 2015 at 3:48 pm - Reply

      It’s an easy and fun dessert to make. The opportunity for a giveaway is just the icing on the top! :)

  12. Jessica November 12, 2015 at 12:58 pm - Reply

    Wow! That dip just leaves me speechless…I’m a sucker for anything caramel apple.

    • Ramona November 12, 2015 at 3:49 pm - Reply

      I’m with you…hard to say no to caramel apple!

  13. Becky T November 15, 2015 at 10:31 am - Reply

    I bet this would be great on a trisket style cracker.

    • Ramona November 15, 2015 at 12:02 pm - Reply

      I agree. I love the sweet and salty mix of flavors! There’s so many options for dippers, both sweet and savory.

  14. Leslie @Bessie Bakes November 15, 2015 at 7:32 pm - Reply

    What an easy, fun, and delicious alternative to making cheesecake from scratch! I’m with you on the ginger thins. Love those little cookies. I find cheesecake to be too heavy, but this looks much lighter and soooo tasty:)

    • Ramona November 15, 2015 at 8:03 pm - Reply

      Definitely lighter…it’s just a thin layer that gives you all that cheesecake taste. It’s a great alternative that makes it easy to have a little…or have a lot!

  15. Stacey Roberson November 15, 2015 at 11:18 pm - Reply

    We are in need of a new bed (king size since we have a little one sleeping with us every night). It would be our Christmas gift to each other.

    • Ramona November 16, 2015 at 3:43 pm - Reply

      Good luck, Stacey!

  16. Kevin R. from KC November 17, 2015 at 1:41 pm - Reply

    This was so delicious. I took it to my office potluck. Thank you.

    • Ramona November 17, 2015 at 4:48 pm - Reply

      Kevin, thanks so much for such great feedback! I’m glad it worked out well for your potluck!

  17. Lindsey | Lou Lou Biscuit November 19, 2015 at 2:26 pm - Reply

    This looks so delicious! What a fun twist on cheesecake!

    • Ramona November 19, 2015 at 3:57 pm - Reply

      Thanks, Lindsey! It’s great when you don’t want to bake!

  18. Gina D November 24, 2015 at 12:03 pm - Reply

    We are having friends over Friday and I cannot wait to try this! Looks amazing! Thank you for the great recipes you provide every day!

    • Ramona November 24, 2015 at 12:37 pm - Reply

      Gina, thanks for kind words. I hope the dip works out for you. I think your friends are going to love it!

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