Salted Caramel Pretzel Cheesecake Dip (Easy Fall Dessert)
Salted caramel pretzel cheesecake dip in a pie dish topped with mini chocolate chips and pretzels, served with apple slices
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Servings: 12 servings
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Ingredients
- 1 cup (84 g) graham cracker crumbs
- 16 oz (453.59 g) cream cheese room temperature
- 1 cup (120 g) powdered sugar
- ¼ cup (59.15 g) salted caramel
- 1 cup (60 g) whipped cream homemade or store-bought
- ½ cup (90 g) mini chocolate chips
- ½ cup (40 g) pretzels chopped into bite-sized pieces
- 2 tbsp (29.57 g) salted caramel for drizzling
- apple slices for serving
Instructions
- Beat the cream cheese. Add 16 ounces of room temperature cream cheese to the bowl of a stand mixer, or a large bowl if you're using a hand mixer. Beat on medium speed for about 2 minutes until it's light and fluffy. Don't skip this step, it's the secret to that dreamy texture!
- Add the sugar and caramel. Add 1 cup of powdered sugar and ¼ cup of salted caramel. Beat until the mixture is completely smooth, scraping down the sides of the bowl as needed so everything gets mixed in evenly.
- Fold in the whipped cream. Add 1 cup of whipped cream and gently fold it in with a rubber spatula until no streaks remain. Take your time here so the dip stays nice and airy!
- Add the graham cracker base. Sprinkle 1 cup of graham cracker crumbs evenly over the bottom of a 9-inch pie dish.
- Spread the dip. Gently spoon the dip over the graham cracker crumbs and spread it into an even layer, smoothing out the top with the back of a spoon or your spatula.
- Add the toppings. Sprinkle ½ cup of mini chocolate chips and ½ cup of chopped pretzels over the top. Finish with a drizzle of 2 tablespoons of salted caramel.
- Serve and enjoy! Serve with apple slices for dipping and watch it disappear in minutes!