Caramel Cheesecake Dip: if this doesn’t get you in the mood for apple season, nothing will!
Ever since I made my first Skinny Cheesecake Dip last spring I’ve been dying to make it again. It’s one of those dangerous dips – I can eat it with a spoon. (Which, I guess, is better than inhaling it with a pound of graham crackers, but still.) Last week I gave into my temptation: I made the cheesecake dip and I added caramel.
That was an even better decision, don’t you think??? Fluffy, sweet cheesecake dip layered with gooey caramel. Just hand me a spoon.
4ouncesregular or reduced-fat cream cheeseroom temperature
3tablespoonsInternational Delight Caramel Macchiato Creameror your favorite flavor
Caramel Ice Cream Topping
Beat cream cheese with a hand mixer until smooth. Beat in coffee creamer and vanilla. Mix until no lumps remain. Stir in Cool Whip. Chill until ready to serve.
Layer the cheesecake dip in a serving bowl with caramel sauce between the layers and more drizzled on top. If your caramel sauce comes in a jar, put some in a ziploc bag with the tip cut off to drizzle it.
Serve with graham crackers or fruit, it’s especially good with apples.