If you’re looking for a decadent but easy fall treat, this Salted Caramel Cheesecake Dip is going to become your new best friend.
In case you missed them, last year I shared this Caramel Apple Cream Cheese Spread, and last week I made a Pumpkin Spice Cheesecake Dip. Today I’m rounding out the trio with a Salted Caramel Cheesecake Dip.
Of the three dips, this is the richest one in the best possible way. It’s incredible sweetness comes from marshmallow fluff and dulce de leche. For anyone who’s not familiar with it, dulce de leche is similar to caramel sauce but thicker and richer. It’s made with sweetened condensed milk or a combination of milk and sugar. I don’t recommend substituting one for the other.
How to Make Salted Caramel Cheesecake Dip:
To make the dip, cream cheese, marshmallow fluff, dulce de leche, and confections’ sugar are whipped together until smooth.
While that is delicious on its own, what makes this dip truly special is the topping. Chopped pecans, more dulce de leche, and a sprinkle of flake salt bring this recipe home.
To make the dulce de leche thin so that you can drizzle it, just pop it in the microwave for a few seconds. (You can also add a splash of milk to thin it more if needed.)
Also, please don’t skip the flake sea salt or substitute another kind of salt. As you probably know, salted caramel is almost as popular as pumpkin spice, and there’s a very good reason. The salt-sweet combination is like a party for your mouth. Using flake sea salt, rather than table salt or kosher salt, is important because its flavor is more delicate and complementary to the sweet.
One final note: I recommend using a shallow dish with a wide mouth so that you have a larger surface area for the toppings. However, if you do use a deeper bowl like I did, just toss on some more toppings once the dip is about halfway gone to keep that great flavor combo going.
If you like this cheesecake dip recipe, you’ll also love:
- Caramel Apple Cream Cheese Spread
- Pumpkin Spice Cheesecake Dip
- Essy Fruit Dip Recipe
- Cheesecake Dip with Strawberries
Salted Caramel Cheesecake Dip:
With that, let’s eat!
Here's what you will need:
8 ounces cream cheese, softened
7 ounces marshmallow fluff
1/2 cup confectioners' sugar
2 tablespoons dulce de leche
1/4 cup chopped pecans
2 tablespoons dulce de leche, warmed in the microwave
About 1 teaspoon sea salt flakes*
Sliced apples and pears and assorted cookies for serving
Using a stand or hand mixer, mix together the cream cheese, marshmallow fluff, confectioners' sugar, and dulce de leche until combined. Transfer to a serving bowl**.
Top with chopped pecans, drizzle with warmed dulce de leche, and sprinkle with salt flakes.
Serve chilled with sliced apples and pears and assorted cookies.
*Please do not use table or kosher salt as it will not yield the same result.
**I recommend using a shallow dish so there is a lot of surface area for all the toppings. If you do use a deeper bowl, I suggest adding more pecans, dulce de leche, and salt flakes once half of the dip is gone.
You might be able to tell that fall is my favorite time to cook and bake. I hope you’re loving all of these seasonal specialties as much as I am.