It's hard to beat a classic New York Cheesecake with its rich but fluffy white filling and the buttery graham crust. That is until you add a delectable topping like salted caramel. Drooling yet? You will be once you experience all those classic flavors simplified in my salted caramel cheesecake dip
Store-bought cheesecake can be expensive. And homemade cheesecake can be complicated. This quick and simple recipe will give you all the indulgence in a fraction of the time, money, and effort.
Read on for all the loving details to make salted caramel cheesecake dip, or skip down to the recipe card!
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Featured Ingredients
Read below for a few of the ingredients used to make Salted Caramel Cheesecake Dip.
Cream cheese - I've found that using the cream cheese in the tub is much easier to whip up than the block style. The best part is, you don't even have to bring it to room temperature!
Heavy whipping cream - This is the key ingredient that gives the dip its fluffy texture.
Sour cream - If you've ever made your own cheesecake, you'll know that sour cream is an important ingredient. I've included it in this recipe to give the dip a classic cheesecake tang and creaminess.
Caramel - You can make your own salted caramel or use a store-bought brand. I found the Smuckers brand on the shelf with the ice cream toppings at the grocery store. Plain caramel will also work!
Graham cracker crumbs - Throw a sheet or two into a zip-top bag and crush it with a rolling pin or the side of a can.
Dippers - We enjoyed dipping with graham crackers the most. You can also use fruit like apple slices, strawberries, bananas, or grapes. Pretzels (especially the flat ones) are awesome with this dip!
See recipe card for quantities.
What is Maldon flake salt?
Maldon flake salt is made in the UK by a special process that evaporates the seawater, forming pyramid-shaped salt crystals. This shape creates a crunchier texture than grain salt, and the flat, flakey pieces spread across your tongue before dissolving. Maldon flake salt is meant for finishing or adding to the dish just before serving. This gives you a different experience that would otherwise be lost if the salt were to be stirred into a dish prior to cooking.
And while salt is often meant for savory applications, adding a pinch to a sweet dish will give it balance, bring out the sweetness, and elevate the dish as a whole! My first introduction to different types of salt was through the reputable Salt, Fat, Acid, Heat by Samin Nosrat. Check it out when you have the time. It is really fascinating.
How to make salted caramel cheesecake dip
If you are using brick-style cream cheese, let it come to room temp before starting. You can dice it smaller to help the process along.
If you don't have a stand mixer, this can be prepared with a medium-sized bowl and hand beaters.
- In the bowl, add the cream cheese, heaving whipping cream, sugar, vanilla extract, and a tiny pinch of kosher salt or whatever salt you cook with. Start the mixer at a low setting for a few seconds to keep the cream from splashing out, then turn it up to a medium-high setting and let it run for 3-4 minutes.
- When the cream cheese mixture has started to create folds and is pulling away from the bowl in spots, turn off the mixer and fold in the sour cream.
- To fold: Drop the sour cream into the bowl and turn the spatula over and under the whole cheesecake mixture, incorporating the sour cream as you go.
- Spread the cheesecake mix onto a serving platter or pie plate with a spatula. Tilt the spatula up and over, creating swirls and peaks for the toppings to settle in to.
- Sprinkle the top with graham cracker crumbs and chopped pecans. Then, using a spoon or fork, drizzle the salted caramel across the top of the platter, covering from end to end.
- Sprinkle a few pinches of Malden flake salt over the top to finish.
- Serve alongside a plate of your favorite dippers like graham crackers, cookies, or fruit.
- Add the ingredients to the bowl.
- Whip on high speed until fluffy.
- Add the sour cream.
- Gently fold in the sour cream until combined.
Adding toppings to the salted caramel cheesecake dip
- Spread the cheesecake mixture over a plate, creating swooshes and divots for the toppings to settle in.
- Sprinkle on graham cracker crumbs and nuts.
- Drizzle the caramel until it's well covered.
- Sprinkle a teaspoon of flake salt across the top.
Hint: If the caramel is too thick to drizzle, you can warm it on the stove. Set the jar in a small skillet on the stove. Add water halfway up the jar and turn the heat to medium. Watch for bubbles in the water, and using a hot pad to hold the jar, stir to help the caramel warm up and soften. Do not boil. Remove from the heated water when the caramel stirs easily.
Substitutions
- Cream Cheese - use low-fat or fat-free cream cheese in place of regular cream cheese. I have not tested the recipe with plant-based cream cheese.
- Salted caramel - You can use regular caramel for this recipe if you can't find salted caramel.
Variations
Change up the flavors to represent your favorite cheesecake or indulge in something different.
- Add Spices - When adding the graham crackers, sprinkle the top with cinnamon, cardamom, nutmeg, or pumpkin pie spice for a seasonal twist.
- Crumbs - Instead of graham crackers, use ginger snap cookie crumbs. Or skip the crumbs and try chocolate chips, peanut butter chips, and/or toffee bits.
- Get fruity! - Omit the caramel, crumbs, and nuts, and top with a cup of cherry or blueberry pie filling. Dollop prepared whipping cream in small piles over the top.
Tools for the job
- Measuring cups and spoons
- Stand mixer (or a bowl and hand beaters)
- Spatula, drizzling utensil like a spoon or fork
- Serving plate or pie pan
Storage
- Leftovers can be stored in the refrigerator covered for up to 5 days. If the leftover dip does not look appetizing, mix the ingredients thoroughly, sprinkle with more toppings as a garnish if you have them, and serve. The flavor will still be great!
- These ingredients don't stand up well to freezing.
FAQ
If you are a fan of the flavor of cheesecake, then this dip is for you! It encompasses all the flavors you love in a quick and simple dip-style dessert.
You can make the dip the day before and store it in a sealed container. Wait to spread it and add the toppings before you plan to serve it. You may need to set the mixture out at room temp for a bit before it's spreadable again.
This cheesecake dip is served cold. So very easy!
Not as the recipe is written. But, to easily change this to a gluten-free recipe, omit the graham crackers and sprinkle with a little bit more chopped pecans or other nuts. Use only gluten-free dippers like fresh fruit or dried fruit like dry apple chips.
Other indulgent and cheesy recipes
Looking for other recipes like this? Try these:
Food safety
- Dairy products should not sit out at room temp longer than 2 hours.
Salted Caramel Cheesecake Dip
- Total Time: 10 minutes
- Yield: 3-4 cups 1x
Description
Simple and creamy cheesecake mixture spread beautifully on a plate with classic toppings of graham, pecans, and salted caramel drizzle.
Ingredients
- 16 ounces cream cheese (NOTE)
- ¼ cup heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 sheets graham crackers, crumbled
- ½ cup salted caramel sauce
- ¼ cup finely chopped pecans
Instructions
- In the stand mixer's bowl, add the cream cheese, heaving whipping cream, sugar, vanilla extract, and a tiny pinch of salt.
- Start the mixer at a low setting for a few seconds, then turn it up to a medium-high setting and let it run for 4-5 minutes.
- Turn off the mixer and fold in the sour cream until it's fully combined.
- Spread the cheesecake mix onto a serving platter or pie plate with a spatula.
- Sprinkle the top with graham cracker crumbs and chopped pecans. Then, using a spoon or fork, drizzle the salted caramel across the top of the platter, covering from end to end.
- Add a few pinches of Malden flake salt over the top to finish.
- Serve alongside a plate of your favorite dippers like graham crackers, cookies, or fruit.
Notes
NOTE: Tubbed cream cheese mixes and spreads easier than brick-style cream cheese.
- Prep Time: 10 minutes
- Category: dessert
- Method: Mixer
- Cuisine: American
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