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.
Ingredients
- 4 ounces regular or reduced-fat cream cheese room temperature
- 3 tablespoons International Delight Caramel Macchiato Creamer or your favorite flavor
- 1/2 teaspoon vanilla
- 1 cup Cool Whip
- Caramel Ice Cream Topping
Instructions
- 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.
all image & and recipes adapted by www.crazyforcrust.com