Salted Caramel Pecan Cheesecake Dip
A luscious, creamy cheesecake transformed into a dreamy, dippable treat, swirled with ribbons of golden salted caramel and sprinkled with buttery, toasted pecans.
Servings: 8 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Microwave-safe Bowl
Ingredients
Ingredients
- 8 ounces Cream Cheese, softened
- 1 cup Marshmallow Creme
- 1/2 cup Powdered Sugar
- 2 tablespoons Dulce de Leche plus more for topping
- 1/2 cup Chopped Pecans
- 2 tablespoons Dulce de Leche for topping
- 1/2 teaspoon Milk
- Maldon Salt Flakes for topping
- Apple Slices for serving
- Cookies for serving
Instructions
- In a medium mixing bowl, add the softened cream cheese, marshmallow creme, and powdered sugar. Using a hand mixer or sturdy spatula, beat until the mixture is completely smooth and fluffy.
- Add in 2 tablespoons of dulce de leche and mix well until fully combined for that classic caramel flavor.
- Gently stir in the chopped pecans, saving a few for topping later if desired.
- Spoon the cheesecake mixture into a serving bowl or small platter.
- In a small microwave-safe bowl, combine the remaining 2 tablespoons of dulce de leche with 1/2 teaspoon of milk. Microwave for 10-15 seconds, then stir until thin and pourable. Drizzle this warm caramel sauce over the dip.
- Top with additional chopped pecans and a generous sprinkle of Maldon salt flakes.
- Serve immediately with apple slices, cookies, or pretzels for dipping.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. If the caramel on top has thickened, allow the dip to sit at room temperature for about 20 minutes before serving for optimal creaminess.