Go Back

Caramel Pecan Cheesecake Dip

Caramel pecan cheesecake dip combines a smooth, fluffy cream cheese base with caramel sauce and toasted pecans. Chill the dip before adding the crunchy, fragrant topping for an easy dessert dip.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 minutes
chilling 25 minutes
Total Time 34 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 0.125 tsp kosher salt
For the topping
  • 0.33 cup pecans chopped
  • 0.5 cup caramel sauce

Equipment

  • 1 electric hand mixer
  • 1 8-inch skillet

Method
 

Make the dip
  1. In a medium bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 1 minute.
  2. Beat in the powdered sugar, sour cream, vanilla, and salt until smooth and fluffy, 1 to 2 minutes.
  3. Transfer the dip to a serving bowl.
  4. Refrigerate for 20 to 30 minutes.
Toast the pecans
  1. Toast the pecans in a dry 8-inch skillet over medium heat, stirring often, for 3 to 5 minutes until fragrant.
  2. Transfer the pecans to a plate and cool.
Assemble and serve
  1. Drizzle the caramel sauce over the chilled dip, sprinkle with the cooled pecans, and serve.

Notes

For the best crunch, let the toasted pecans cool completely before topping the dip. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy base may turn grainy. A dairy-free cream cheese and sour cream can be used, along with dairy-free caramel sauce.