Caramel Apple Cheesecake Dip

Ingredients

• 24 oz Philadelphia No Bake Cheesecake Filling (Use the entire tub.)
• 1 jar Smucker’s Salted Caramel Topping (Use the entire jar; jar size was not specified in the source. A typical 12–13 oz jar is assumed.)
• English toffee bits (Sprinkle generously over the caramel layer; approximately 60 g estimated.)
• Mini semi-sweet chocolate chips (Sprinkle over the top; approximately 60 g estimated.)

Steps

1. 1

   Spread the entire tub of Philadelphia No Bake Cheesecake Filling evenly over the bottom of a serving dish, pie plate, or 8-by-8-inch baking dish.

2. 2

   Pour the entire jar of salted caramel topping over the cheesecake layer. Use a spatula or the back of a spoon to spread the caramel gently and evenly across the surface without disturbing the cheesecake layer.

3. 3

   Sprinkle English toffee bits generously over the caramel layer so the dip has an even crunchy topping.

4. 4

   Finish by sprinkling the mini semi-sweet chocolate chips over the toffee bits.

5. 5

   Serve immediately with sliced apples, graham crackers, vanilla wafers, pretzels, or your favorite dippers.

Notes

Prepare immediately before serving, or no more than 1–2 hours ahead. If the dip sits too long, the caramel and cheesecake filling may separate and become watery. The source does not specify quantities for the toffee bits or chocolate chips, so add them to taste.

Nutrition per serving

• dessert
• dip
• no-bake
• quick
• easy
• fall
• apple dessert
• vegetarian