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Fluffy salted caramel pecan cheesecake dip topped with rich caramel drizzle and roasted pecans

Salted Caramel Pecan Cheesecake Dip

This 10-minute Salted Caramel Pecan Cheesecake Dip combines ultra-creamy whipped cream cheese, golden brown sugar, and real vanilla with luscious sea salt caramel and roasted buttered pecans. Served with crisp apple slices, pretzel crisps, and graham crackers, it is the ultimate no-bake dessert dip for holiday gatherings, game days, and casual entertaining.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings (about 3 tbsp each)
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

Creamy Cheesecake Base
  • 8 oz 226g block cream cheese, fully softened at room temperature
  • 1/2 cup 120ml heavy whipping cream, cold
  • 1/3 cup 65g light brown sugar, firmly packed
  • 1/4 cup 30g powdered sugar, sifted
  • 1 tsp pure Madagascar vanilla extract
  • 1/4 tsp ground Ceylon cinnamon optional warmth
Caramel & Roasted Pecan Topping
  • 1/3 cup 80ml thick salted caramel sauce (divided)
  • 1/2 cup 60g raw pecans, finely chopped and lightly toasted
  • 1/4 tsp coarse flaky sea salt such as Maldon
Suggested Dippers for Serving
  • Crisp Honeycrisp and Granny Smith apple wedges
  • Salted pretzel crisps or sourdough pretzel twists
  • Honey graham cracker sticks and vanilla wafer cookies

Method
 

Preparation & Assembly
  1. In a large mixing bowl, beat softened cream cheese, light brown sugar, and sifted powdered sugar with an electric hand mixer on medium speed for 2 minutes until completely smooth, light, and lump-free.
  2. Pour in the cold heavy whipping cream and pure vanilla extract. Beat on medium-high speed for another 2 to 3 minutes until fluffy and soft peaks hold their shape.
  3. Gently fold in 2 tablespoons of the salted caramel sauce and half of the chopped toasted pecans using a silicone spatula, leaving visible golden caramel streaks throughout.
  4. Transfer the whipped cheesecake fluff into a shallow ceramic serving dish. Smooth the top slightly with the back of a spoon to create shallow indentations.
  5. Warm the remaining caramel sauce slightly (5-10 seconds in microwave) and generously drizzle across the top. Scatter the remaining toasted pecans and sprinkle flaky sea salt over the finish.
  6. Serve immediately with fresh crisp apple slices, salted pretzels, and graham crackers, or chill in the refrigerator for up to 2 hours before serving.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 24gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 38mgSodium: 195mgPotassium: 85mgFiber: 1gSugar: 21gVitamin A: 410IUCalcium: 55mgIron: 0.4mg

Notes

Chef Secret: Toasting raw pecans in a dry skillet with a tiny pinch of salt for 3 minutes awakens their aromatic natural oils, giving this creamy dip an irresistible bakery-quality crunch that contrasts beautifully with silky cheesecake fluff.

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