In a medium mixing bowl, add the softened cream cheese.

Beat with a hand mixer on medium speed until smooth and creamy.

Add the powdered sugar and vanilla extract, then continue mixing until fully combined.

In a separate small bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula until smooth and fluffy.

Pro Tip: Make sure the cream cheese is fully softened before mixing—it prevents lumps and makes the base ultra-smooth.

In a small saucepan, combine the caramel sauce and butter.

Heat over low heat, stirring constantly until the butter melts and the caramel becomes silky.

Remove from heat and let it cool slightly before drizzling.

Pro Tip: Keep the heat low and stir continuously; caramel can burn quickly if left unattended.

Wash and dry your apples thoroughly.

Slice the apples into thin, even wedges, removing the core and seeds.

Arrange the apple slices on a plate or cutting board for easy access.

Pro Tip: Slice just before serving to keep apples crisp and fresh—nobody likes soggy apple slices in a dip!

Spoon the cheesecake base into your serving dish and smooth the top with a spatula.

Drizzle the warm caramel sauce evenly over the cheesecake layer.

Sprinkle optional toppings like chopped pecans, mini chocolate chips, or toffee bits.

Pro Tip: For a beautiful presentation, drizzle caramel in a crisscross pattern and sprinkle toppings last—you’ll get that professional look without extra effort.

Place the apple slices around the dip or in a separate bowl for dipping.

Serve immediately, or cover and refrigerate for up to 2 days.

Dig in with your favorite apple slices and watch it disappear!

Pro Tip: If making ahead, keep the apples separate and slice just before serving to maintain crunch.