This easy Caramel Apple Pie Dip is the perfect dessert for any fall gathering! It takes the classic flavors of a caramel apple and adds the creamy richness of cheesecake and velvety smooth white chocolate ganache. Topped off with cinnamon sugar, it tastes just like an apple pie!
Last weekend our family went and picked apples at an orchard just south of Portland and it was so much fun! Nothing says fall more to me than a crisp, chilly day spent outdoors picking apples. It’s an annual necessity, and one of my favorite fall traditions. One of our other favorite fall traditions is making homemade caramel apples. Caramel and apples are a match made in heaven for sure! Our all time favorite combo is the famous Apple Pie version that can be found at Disney Land or Rocky Mountain Chocolate Factory. It is ahh-mazing! Perfectly crisp granny smith apples dipped in caramel, white chocolate and cinnamon sugar? Yes please!
Have you ever tried to make caramel apples before? They are so fun to make and eat, but can be often be labor intensive. Sometimes I want caramel apples for a crowd, so inspired by our bounty of freshly picked apples, I came up this easy and delicious Caramel Apple Pie Dip! What’s so great about it is that you get the taste of caramel apple without any of the fuss. It’s a perfect combination of all of the flavors in the traditional caramel apple and has a simple cinnamon sugar topping that makes it taste just like an apple pie!
I partnered with Imperial Sugar to create this recipe, using powdered sugar in the cheesecake like cream cheese spread, and brown sugar in the homemade caramel sauce and cinnamon sugar topping. I’m a HUGE fan of brown sugar, it has such a wonderful flavor! And can I just say, Imperial Sugar really is the best of the best. They are one of the oldest continuously operating companies in the State of Texas, and were founded by one of the original 100 families brought to the state by Stephen F. Austin. This is actually their 175th anniversary, which I think is pretty cool!
Now you may be wondering how this Caramel Apple Pie Dip magic happens. Let me tell you.
There are three main layers in this Caramel Apple Pie Dip. The base of the dip is a lightly sweetened cream cheese, which is spread into the bottom of your serving dish. I love this part of the dip, because it makes it taste like cheesecake, which is never a bad thing in my book.
The cream cheese is then topped with the easiest homemade caramel sauce you will ever make, and it is lick-the-spoon delicious! It takes one pot on the stove, 5 minutes, and is practically FOOL PROOF! You simply combine butter, brown sugar and a smidgen of water, boil for 5 minutes, then stir in evaporated milk and vanilla. Viola! Now you can sub a store bought caramel sauce if you are in a hurry and want to cut down on time. But I promise, this homemade caramel sauce is worth it you guys. SO WORTH IT.
The last layer of this Caramel Apple Pie Dip is a simple white chocolate ganache. Now some of you may be intimidated by the word ganache. Don’t be. In layman’s terms, it is a whipped filling of chocolate and cream. This easy ganache takes just minutes to make! You simply warm heavy cream in a small saucepan on the stovetop until almost boiling (about 3 minutes or so), and then pour over your bowl of white chocolate melts and stir until the chocolate is completely melted. Refrigerate till cooled and then whip till light and fluffy.
Last, you sprinkle on a dusting of cinnamon sugar and then get those apples ready, cause there’s going to be lot’s of dipping (and possibly double dipping) going on!
And there you have it. The BEST Caramel Apple Pie Dip.
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Caramel Apple Pie Dip
This Caramel Apple Pie Dip is the perfect dessert for any fall gathering! It takes the classic flavors of a caramel apple and adds the creamy richness of cheesecake and velvety smooth white chocolate ganache. Topped off with cinnamon sugar, it tastes just like an apple pie!
- Total Time: 30-45 minutes
- Yield: 20+ servings 1x
- 2 – 8oz packages of cream cheese, softened
- 2/3 cup Imperial powdered sugar
Caramel Sauce Layer
- 1 1/2 cups Imperial light brown sugar, packed
- 3/4 cup salted butter
- 2 tablespoons water
- 1/3 cup evaporated milk
- 1 tablespoon pure vanilla extract
- pinch of salt to taste (optional)
White Chocolate Ganache Layer
- 2 cups white chocolate melts
- 1 cup heavy cream
Cinnamon Sugar Topping
- Set the cream cheese out on the counter to soften.
- Place white chocolate in a medium size glass (or heat resistant) bowl. In a small saucepan heat the cream to almost (but not) boiling. Right when you start to see bubbles form around the edges of the saucepan, remove it from heat and pour over chocolate. Let chocolate sit for a minute, then stir till smooth and fully incorporated. There should not be any chunks of chocolate left. Refrigerate.
- To make the caramel sauce, combine the butter, brown sugar and water in a medium saucepan over medium heat, stirring until butter melts. Bring to a full rolling boil, and boil for 5 minutes, stirring occasionally. Remove from heat and stir in 1/3 cup evaporated milk and vanilla. Refrigerate to thicken.
- While the white chocolate ganache and caramel sauce are chilling and thickening in the fridge, make your cheesecake layer. Place the cream cheese in a medium size mixing bowl and beat with an electric hand mixer until smooth and creamy. Add the powdered sugar and continue to beat until thoroughly combined. Spread the cream cheese layer into and even layer in a small serving dish (I used a round shallow 9×9 serving dish).
- Remove the white chocolate ganache from the fridge and whip with electric hand mixer until thick and creamy. Return to the refrigerator.
- Once caramel has cooled completely and thickened (still spreadable), pour onto the cream cheese layer and spread to cover the entire surface.
- Remove ganache from fridge. If too thin you can beat in some powdered sugar with the electric hand mixer. Spread ganache layer over the caramel, very carefully so as not to break through/mix the layers. Refrigerate.
- For the cinnamon sugar topping, combine the brown sugar, white sugar, and cinnamon in a small bowl and stir till combined. Remove caramel apple dip from the fridge and sprinkle the sugar evenly on top.
- Drizzle with white chocolate (optional).
- Serve immediately with your favorite apples. I like tart apples best (like Granny Smith, Braeburn, or Cortland) to balance the sweetness of the dip. Store leftovers in the fridge for 1-2 weeks.
If you are not serving this dip right away, wait to add the cinnamon sugar topping because it will soak into the top layer and not look as pretty. It still tastes wonderful though, so don’t worry if you have left overs, they won’t last long!
Keywords: caramel apple dip, apple pie dip, dessert, caramel, apples, gluten free,
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