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Snickers and Caramel Apple Dip

Here’s the deal. I’m not going to lie to you and say this is some sort of healthy dip. That, it is not. It’s full of cream cheese and sugar and store bought candy bars. And the fact that it is an apple dip is completely outrageous.

For the most part, my family eats pretty healthy. Apples and oranges are my children’s snack of choice and I make things like homemade rotisserie chicken, overnight oats, and homemade spaghetti sauce to name a few. I also try to substitute healthier ingredients in our favorite recipes (like this creamy soup using pureed white beans instead of cream or cheese).

I am a big believer in all things in moderation and still eating those delicious, but oh-so-bad-for-you snacks…. once in awhile. This is where this recipe comes in to play.

Snickers and Caramel Apple Dip

Snickers + Caramel Apple Dip..... OH. MY.

Snickers and Caramel Apple Dip

8 oz cream cheese
3/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla
2 Snickers bars, diced small (if you really want to take it to the next level you could try making homemade Snickers)
2-3 Tbls caramel sauce (make your own or buy any store bought)

Beat the cream cheese, sugars and vanilla in a mixer for a few minutes until smooth. Fold in half of the diced Snickers and a drizzle of caramel sauce. Refrigerate for a few hours. To serve, top with the remaining Snickers and caramel.

Snickers and Caramel Apple Dip. This stuff is addicting!

I’ve been wanting to try to recreate a healthier version of this dip, but I just don’t think it’s possible. So I am fine with it being a delicious treat that my kids have on occasion.

I do usually double this recipe, especially when taking it to barbecues or parties. It goes quick and everybody loves it. Even my mom, who is a health nut, who usually only eats salads eats this- which is a testament to it’s deliciousness :)

Snickers and Caramel Apple Dip. Everybody loves this!!

Spooky Strawberry Cheesecake Halloween Treats

Spooky Strawberry Cheesecake Halloween Treats

Halloween is a few days away. Bake a quick batch of these spooky strawberry cheesecake squares! Cheesecake may sound hard to make, but these are surprisingly quick and easy. You can find these edible eyeballs at your local craft store!

Click here to view my recipe on the Litehouse Foods Blog

Pumpkin Pie Caramel Biscoff Cheesecake

I have never had an appreciation for cheesecakes until recently. After taking the plunge one day awhile back and following a recipe, I was amazed how simple it was and the cheesecake turned out delicious. I’m no culinary pro, just your average mom, so the idea of using a water bath to bake a cake, which I’ve found in many cheesecake recipes, scares me. I like to keep it simple.

This Pumpkin Pie Caramel Biscoff Cheesecake is now going to have a place at my Thanksgiving table!

Pumpkin Pie Caramel Biscoff Cheesecake. The perfect fall flavors!

I have heard the trick to creating a perfect cheesecake without cracks is to have all of the ingredients at room temperature before mixing. Thank goodness for delicious toppings to cover up any imperfections…

Another thing I’m still learning is how to cut a cheesecake. If you make this Pumpkin pie cheesecake you’ll find the hardest part is cutting it. You don’t want a crust too thick or it will be impossible to cut cleanly.

I don’t think we’ve ever had cheesecake at Thanksgiving, but these flavors are so fitting. Let me know if you decide to try it and how it turns out!

Pumpkin Pie Caramel Biscoff Cheesecake. I'm making this for Thanksgiving!

Pumpkin Pie Caramel Biscoff Cheesecake

Ingredients
For the crust:
1/2 cup melted butter
1 pkg Biscoff cookies (about 32)
1 cup flour

For the cheesecake:
(2) 8oz cream cheese
1/2 cup sugar
3 eggs
2 tsp. vanilla
(1) 15 oz. can of pumpkin puree
1 Tbl. cornstarch
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Toppings:
1 jar of caramel sauce or homemade caramel
2 cups chopped pecans (optional)

  1. Preheat oven to 350
  2. Let all refrigerated ingredients sit out until at room temperature. Pulse the Biscoff cookies in a food processor until you have crumbs.
  3. Combine the crust ingredients in a bowl and press into a greased 9″ springform pan. Bake for 10 minutes. Let cool.
  4. Meanwhile, beat the cream cheese and sugar. Add the rest of the ingredients in order.
  5. Pour onto cooled crust and bake for 35-45 minutes.
  6. Let the cheesecake cool slightly and place in the refrigerator for 3 hours or overnight.
  7. You can pour the caramel sauce over the cheesecake before you refrigerate or right before serving.

Pumpkin Pie Caramel Biscoff Cheesecake. I'm making this for Thanksgiving!