Pecan Caramel Cheesecake Dip

Pecan Caramel Cheesecake Dip with La Panzanella Croccantini crackers


An indulgent treat you just won’t be able to say no to; nor should you.


  • 8 ounces cream cheese, at room temp
  • 2 ounces (1/4 cup) unsalted butter, at room temp
  • ¾ cup caramel sauce, divided use
  • 1/3 cup powdered sugar
  • 1/3 cup vanilla instant pudding mix
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup toasted pecans
  • ½ cup miniature chocolate chips
  • Original Croccantini crackers


  1. Toast pecans at 350° F in oven for 10-15 minutes. Once cooled, coarsely chop into small pieces.
  2. Combine the room temperature cream cheese and butter in a large mixing bowl. Mix them with the paddle attachment of a stand mixer, or with a hand mixer, until they’re light and fluffy.
  3. Add 1/2 cup of the caramel sauce. Beat everything together until it’s nice and smooth.
  4. Next add the powdered sugar and pudding mix, ground cinnamon and vanilla extract to the bowl.
  5. Mix everything together on medium speed. Once it’s all incorporated, your dip will be fluffy and creamy, and a caramel color.
  6. Add the miniature chocolate chips, and all but a handful of the chopped pecans. Stir everything together by hand until it’s well-mixed.
  7. Scoop the Pecan-Caramel Cheesecake Dip into a bowl, and smooth the top and sides.
  8. Take the remaining 1/4 cup of caramel sauce, and drizzle it on top and down the sides of the dip.
  9. Finish the dip with a sprinkling of toasted pecans on top. Use Original Croccantini to scoop the dip, and enjoy!

Original recipe found at

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