Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 0.5 cup powdered sugar, sifted
  • 1 tsp vanilla bean paste or extract
  • 0.25 cup sour cream
  • 0.5 cup caramel sauce
  • 0.5 cup toffee bits
  • 1 pinch sea salt
  • 4 medium apples, sliced
  • 1 tbsp lemon juice

Instructions:

  1. Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer on medium-high speed, beat for 2 full minutes until the texture is pale and fluffy.
  2. Sift in the powdered sugar and add the vanilla bean paste and sour cream. Start the mixer on low speed to incorporate, then increase to medium until the mixture is glossy and holds soft peaks.
  3. Transfer the whipped cheesecake base into a shallow serving bowl, smoothing the top with a spatula.
  4. Pour the caramel sauce over the top and use a knife or spoon to gently swirl it into the base. Sprinkle evenly with toffee bits and a pinch of flaky sea salt.
  5. Slice the apples and toss them in lemon juice to prevent oxidation. Serve immediately alongside the dip with graham crackers or pretzels.