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!
OMGosh…. I need this in my life… today! This looks amazing.
We don’t have the Lucky Leaf brand Carmel apple pie filling, what can be substitute for this.
.
You can use regular apple pie filling and mix in some caramel sundae topping.
This looks AMAZing! Yum, what a fun dip!
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!
HA! I like the way you think! xo
I’m still waiting for fall weather to reach LA. In the meantime, I wouldn’t mind eating all of this cheesecake dip!
Great pictures! I love apples.
Never seen anything like this! It looks great.
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!
Thanks so much, Shelley! I need some fall parties to come along so I can test it out!! 😉
I think you should test it while you are alone to make sure it’s good enough for company!
Do you have to use Carmel apple filling??
No, regular apple pie filling works just fine!
Don’t let me come over when you make this, because I bet I would’t share. 😉
I can’t even believe it’s already October, but I’m excited! This dip looks just right for celebrating the season 🙂
Yum Cathy! This looks fantastic!!!!
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!
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!
Definitely spoon-worthy, haha. Thanks, friend!
I’ll dip to this! Perfect for fall!
Oh I wouldn’t be able to walk away from this dip!
Fall is definitely here for us, I think our heat actually cut on today! This apple dip looks amazing!
I need this in my life, stat!!
This dip looks amazing! Perfect for fall!
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.
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!
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?
I was thinking the same thing?
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?
Added some chopped pecans to the streusel topping….ohmy!!!!
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. 🙂
Thanks for letting me know, Erin! I actually haven’t tried it cold, but I’m glad to know it works both ways! 🙂
Substitution for the apple ‘caramel’? Can’t get that combo where I am in Canada.
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!
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.
I haven’t, but I’m sure you’re right! The salty-sweet would be delicious!
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.
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.
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?
Do you serve this warm or cold?
Warm!
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.
Do you think you can make it in a crock pot??
I just made this for the first time tonight for a Friendsgiving and it was PERFECT!!
OMG! Had this with the “Stacy’s cinnamon pitas chips” ohhhhh! SO AMAZING!
This looks amazing! Can this be made the day before a party?
It most definitely can… and then just bake it whenever you’re ready to serve it!
I don’t think I can get Carmel apple pie filling … only apple. Any suggestions?
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!
Made fir a Halloween party!! It was excellent!!
Happy to hear it!
Can I put this in a Graham cracker crust and bake?
I have not tried, but it sounds like a fun twist!
What can be used as dippers? I know someone said vanilla wafers. Any other suggestions? Also, can this be warmed up in the microwave?
You could use graham crackers, pretzel flats, apple slices, or cinnamon sugar pita chips. And yes, it would warm just find in the microwave.
That is the way I make it and everyone LOVES it. Really great recipe and
making it again today for family gathering.
Can I prep it the day before then bake it the next day.
Yes!
Can I prepare it the day before and bake it the next day
Yes!
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!
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.
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!
A huge hit at the football party!
This Baked Caramel Apple Cheesecake Dip looks absolutely amazing! I love the combination of flavors, and the idea of serving it warm is perfect for fall gatherings. Can’t wait to try this recipe at my next get-together! Thank you for sharing! 🍏🍰✨
This Baked Caramel Apple Cheesecake Dip looks absolutely delicious! I love the combination of flavors, and it seems perfect for fall gatherings. Can’t wait to try this recipe at my next get-together! Thank you for sharing!
looks delicious but am not printing at least 20 pages just for a recipe – ridiculous..
I’m not sure what you mean. There’s a print button right on the recipe card and should be 1 page.