What looks like a cheesecake, tastes like a cheesecake, but isn’t a cheesecake? It’s this dip! If you really want to perplex your guests, make this in a springform pan, like you would a cheesecake.
Then when you set it out, it will look exactly like a cheesecake. But wait, there are no serving plates and forks, no knife to cut it with! Just cookies, crackers, pretzels and veggies beside it….hmmm. Watch and see how long it takes your guests to figure out it is a dip.
If they don’t catch on right away, step up and show them how it is done. Everyone will have a good laugh, and a taste treat!
2 (8 oz.) packages cream cheese, room temperature
½ c. granulated sugar (Personally, I would use powdered sugar here, just like with a cheesecake, but you would need to use 7/8 of a cup – which is ¾ cup plus 1/8 cup – to make up for the weight/mass difference between granulated sugar (which is heavier) and powdered sugar, in order to get the same sweetening effect)
½ c. sour cream
1 tsp. vanilla extract
1 can Lucky Leaf Caramel Apple Pie Filling
½ c. flour
3 Tbsp. butter, melted
¼ c. brown sugar
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, granulated (or powdered) sugar, sour cream, and vanilla extract.
Beat at medium speed until smooth and creamy.
Spread mixture evenly into the bottom of a 10 inch pie plate.
Top with Lucky Leaf Caramel Apple Pie Filling.
In a separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping.
Sprinkle topping over pie filling.
Bake at 350 degrees F for 25 minutes.
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Quick Tip: Don’t forget that veggies make great dippers, too. Celery and carrots would be tasty! Graham crackers, vanilla wafers, as well as salty cracker-type dippers and cheese crackers would work well with this dip.
Recipe and photo courtesy of Cathy Trochelman at lemontreedwelling.com