This Baked Caramel Apple Cheesecake Dip is ooey, gooey, and perfect for fall. Enjoy it with graham crackers, vanilla wafers, or any of your favorite dippers!
Well, we’re finally getting our first taste of fall. After weeks of hotter than hot weather, tons of rain, and the feeling that summer might never end, fall is here. Temperatures are in the 60’s, there’s a chill in our house, the girls are asking to pull out their warm clothes, and the leaves are just starting to change. Finally! I seriously feel like it’s late this year.
And suddenly….just this week….it feels less like the beginning of the school year and more like time for fall break. And leaf piles. And Halloween! Time to start thinking about costumes and candy and trick or treat. And….time to start thinking about our Halloween party!!! I’d be lying if I said it was an annual tradition, since last year was the first year of it. But. It was so fun, and such a great way to celebrate Halloween, and it totally got me in the spirit of the holiday. More than ever before. So if you ask me, we’re having a party….this year and every year! And we’re definitely making this Baked Caramel Apple Cheesecake Dip.
It’s deliciously creamy and gooey and tastes like a combination between cheesecake and apple pie. Which, if ask me, is the only dessert I want to eat this fall!
what you’ll need for this recipe
Cream cheese – Cream cheese forms the creamy base of this dip. I used two 8 ounce packages of plain cream cheese, softened.
Sour cream – I added 1/2 cup of sour cream to balance out the thickness of the cream cheese. You can also substitute plain Greek yogurt if you prefer.
Granulated sugar – I used 1/2 cup of granulated sugar to sweeten the dip. You can also use light brown sugar for a slightly different flavor.
Vanilla extract – 1 teaspoon of vanilla extract adds extra depth and balances out the flavors in this dip.
Apple pie filling – I used one full can of apple pie filling, which can be found in the baking aisle at your local grocery store. You can also substitute 1 1/2 cups of homemade apple pie filling. *NOTE: if your pie filling has sliced apples, you may want to chop them before adding them to the dip.
Streusel topping – For the streusel topping I combined 1/2 cup of flour, 1/4 cup of brown sugar and 3 Tablespoons of melted butter.
Caramel topping – I drizzled caramel sundae topping over the dip after baking to give it a delicious caramel apple flavor.
how to make baked caramel apple cheesecake dip
Make the base. In a medium mixing bowl, combine the cream cheese, granulated sugar, sour cream and vanilla extract. Beat at medium speed until smooth and creamy.
Layer the dip. Spread the cream cheese mixture evenly in the bottom of a 10 inch pie plate. Top with apple pie filling.
Make the streusel. In a small bowl, combine the flour, melted butter and brown sugar to make the streusel topping. Sprinkle the topping evenly over the pie filling.
Bake. Bake at 350°F for 25 minutes. Remove from oven and drizzle with caramel topping. Serve with vanilla wafers, graham crackers, pretzels, apple slices, or any of your favorite dippers.
Recipe Variations
- Use any flavor of pie filling
- Use brown sugar instead of granulated sugar in the cheesecake filling
- Add 1/2 – 1 teaspoon of cinnamon or apple pie spice to the cheesecake filling
- Omit the streusel topping
- Add oats to the streusel topping
- Substitute almond flour in the streusel to make it gluten free
- Omit the caramel for a less sweet dip
what you’ll love about this recipe
This dip has all the flavors of apple cheesecake, but it’s SO much easier to make! You’ll love how easy the prep is, how quickly it comes together, and the fact that it truly is a no-fail recipe. Plus… it’s warm and gooey and perfect for fall!
more ways to use apple pie filling
- Apple Pie Crescent Rolls
- Apple Pie Bars
- Caramel Apple Lush Dessert
- Easy Apple Cobbler
- Apple Brie Turnovers
- Apple Cheesecake Wonton Cups
- Apple Cheesecake Parfaits
Baked Caramel Apple Cheesecake Dip
Ingredients
- 2 packages 8 ounce each cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 can apple pie filling 1 1/2 cups
- 1/2 cup flour
- 3 Tablespoons butter melted
- 1/4 cup brown sugar
- caramel sundae topping
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract.
- Beat at medium speed until smooth and creamy.
- Spread mixture evenly into the bottom of a 10 inch pie plate.
- Top with apple pie filling. *Note: if your apple pie filling has sliced apples, I would suggest chopping them for easier dipping.
- In a separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping.
- Sprinkle topping over pie filling.
- Bake at 350° for 25 minutes.
- Drizzle with caramel topping as desired. Serve with vanilla wafers, crackers, pretzels, or your favorite dippers!
Holly N @ Spend With Pennies says
OMGosh…. I need this in my life… today! This looks amazing.
Sandi Gaertner says
This looks AMAZing! Yum, what a fun dip!
Melanie | Melanie Makes says
I think you missed noting that this was a single serve recipe, my friend. I know that if I made it, I definitely wouldn’t share!
Cathy Trochelman says
HA! I like the way you think! xo
Maryanne | the little epicurean says
I’m still waiting for fall weather to reach LA. In the meantime, I wouldn’t mind eating all of this cheesecake dip!
Megan @ MegUnprocessed says
Great pictures! I love apples.
Erin @ Texanerin Baking says
Never seen anything like this! It looks great.
Shelley @ Two Healthy Kitchens says
I fell in love with this recipe idea the moment I saw it! This is one of those recipes that I just know will become the star at parties and potlucks – the one that leaves everybody saying, “Who brought THIS?!?” and asking for the recipe! Brilliant!
Cathy Trochelman says
Thanks so much, Shelley! I need some fall parties to come along so I can test it out!! 😉
San says
I think you should test it while you are alone to make sure it’s good enough for company!
Lyns says
Do you have to use Carmel apple filling??
Cathy Trochelman says
No, regular apple pie filling works just fine!
Jenny | Honey and Birch says
Don’t let me come over when you make this, because I bet I would’t share. 😉
Andi @ The Weary Chef says
I can’t even believe it’s already October, but I’m excited! This dip looks just right for celebrating the season 🙂
Jessica Lane says
Yum Cathy! This looks fantastic!!!!
Donna | OfRecipes says
This looks AH-MAZING!! Luckily I have most of ingredients on hand, I’ll just have to run to the store to get the rest and I’ll be making this in no time!
Rachael Yerkes says
I think I just died and went to heaven! I’m going to end up eating this with a spoon! I can’t wait to throw this together for gameday this weekend!
Cathy Trochelman says
Definitely spoon-worthy, haha. Thanks, friend!
Julie @ Julie's Eats & Treats says
I’ll dip to this! Perfect for fall!
marcie says
Oh I wouldn’t be able to walk away from this dip!
Nancy | The Bitter Side of Sweet says
Fall is definitely here for us, I think our heat actually cut on today! This apple dip looks amazing!
Love Bakes Good Cakes says
I need this in my life, stat!!
Deb@ Cooking on the Front Burner says
This dip looks amazing! Perfect for fall!
Jo Neddo says
Do you serve this right out of the oven, or cooled to room temp? Looks amazing, thinking for serving for a large group on Thursday.
Cathy Trochelman says
I would serve it right out of the oven with the disclaimer that it’s hot! It will be delicious as it cools, too. Hope it’s a hit!
Christine says
This looks amazing! I plan on making for a Halloween party this Saturday, can I make it the night before or would it be better made and eaten the same day?
Angela says
I was thinking the same thing?
Mindy McVey Galbraith says
I made this last night for a work event not thinking about it being hot when served. Would microwaving it for a few minutes ruin it?
Deb says
Added some chopped pecans to the streusel topping….ohmy!!!!
Erin says
I made this yesterday morning and took it to work to be served in the evening. It sat in the fridge in the meantime and I served it cold. I tasted it after it was done (while warm) to test the difference and it’s likely better warm, but had a more cheesecake-like texture when served cold. Everyone loved it though. 🙂
Cathy Trochelman says
Thanks for letting me know, Erin! I actually haven’t tried it cold, but I’m glad to know it works both ways! 🙂
Lisa says
Substitution for the apple ‘caramel’? Can’t get that combo where I am in Canada.
Cathy Trochelman says
Regular apple pie filling would be just fine, or you could stir in some of the caramel you use to drizzle on top. Hope this helps!
Joseph Baldwin says
This looks great. Have yoou ever tried it with ritz, town house or captains wafers? I would bet the sweet and savory taste would go well together.
Cathy Trochelman says
I haven’t, but I’m sure you’re right! The salty-sweet would be delicious!
Jo Reineke says
I wanted to say thank you! I made this for our church group tonight. Big hit. You can’t beat this recipe, fast, easy and delicious.
Cecilia says
Being new to this website, what kind of dipper would u use. I have no clue. appreciate the feedback. Gonna take to a potluck, will b in a cool place. but wont get eaten till 2 hrs later. any suggestions.
Sharon says
I just pulled dip out of oven . It looks and smells amazing. Your picture looks like it has a Carmel topping also .. Did I miss a step?
Krista says
Do you serve this warm or cold?
Cathy Trochelman says
Warm!
plantas con flores nombres says
Déjate llevar por la tentación de esta maravillosa combinación de chocolates rochers, chocolates negros, chocolates de caramelo
chocolates de café acompañada de un muy elegante ramo de flores.
Angie says
Do you think you can make it in a crock pot??
Amanda Garcia says
I just made this for the first time tonight for a Friendsgiving and it was PERFECT!!
Andrea Reed says
OMG! Had this with the “Stacy’s cinnamon pitas chips” ohhhhh! SO AMAZING!
Rachel says
This looks amazing! Can this be made the day before a party?
Cathy Trochelman says
It most definitely can… and then just bake it whenever you’re ready to serve it!
Deb says
I don’t think I can get Carmel apple pie filling … only apple. Any suggestions?
Cathy Trochelman says
It will be delicious with apple pie filling and a caramel drizzle on top. If you want to mix a little bit of caramel topping in with the pie filling, feel free!
Shelley says
Made fir a Halloween party!! It was excellent!!
Cathy Trochelman says
Happy to hear it!
Amber says
Can I put this in a Graham cracker crust and bake?
Cathy Trochelman says
I have not tried, but it sounds like a fun twist!
Robin says
What can be used as dippers? I know someone said vanilla wafers. Any other suggestions? Also, can this be warmed up in the microwave?
Cathy Trochelman says
You could use graham crackers, pretzel flats, apple slices, or cinnamon sugar pita chips. And yes, it would warm just find in the microwave.
Patty Bexfield says
Can I prep it the day before then bake it the next day.
Cathy Trochelman says
Yes!
Patty Bexfield says
Can I prepare it the day before and bake it the next day
Cathy Trochelman says
Yes!
Hannah says
I brought this to a family Thanksgiving event and it was a hit. I left with an empty pie dish! Served with pretzels. Not too sweet, just right! I prepped before arriving at the event and popped in the oven to serve warm. Delicious! I’ll definitely be making this again!
Lore Boydsam says
I understand the cream cheese is at room temperature. I always have difficulty with the cream cheese becoming lumpy while making various dishes. I am not a talented baker nor am I adept at making sweet treats; however, I did read that other ingredients need to be at room temperature so the cream cheese does not become lumpy (combining cool/cold ingredients with room temp cream cheese).
Thus, I simply would appreciate knowing if the sour cream should also be at room temperature before combining it with the room temperature cream cheese to avoid the issue/concern already mentioned. I would greatly appreciate your response. I really want to make this for a special Veterinarian.
I shall thank you in advance.
Cathy Trochelman says
I always find it most important for the cream cheese to be fully brought to room temperature, but if you want to ensure you won’t have any lumps, yes I would suggest bringing the sour cream to room temperature as well. Hope it goes well!