Pecan-Caramel Cheesecake Dip

Ingredients

• 8 ounces cream cheese, at room temperature
• 2 ounces (1/4 cup) unsalted butter, at room temperature
• 3/4 cup caramel sauce, divided use
• 1/3 cup powdered sugar
• 1/3 cup vanilla instant pudding mix (about half of a 5.1-oz package)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup toasted pecans
• 1/2 cup miniature chocolate chips

Directions

1. Start with pecans that have been toasted in a 350F oven for 10-15 minutes.
2. Toasting the nuts gives them a deeper flavor and a better crunch.
3. Once they cool, coarsely chop them with a large sharp knife until they�re in small pieces.
4. Combine the room temperature cream cheese and butter in a large mixing bowl.
5. Mix them with the paddle attachment of a stand mixer, or with a hand mixer, until they�re light and fluffy.
6. Add 1/2 cup of the caramel sauce.
7. (The remaining 1/4 cup will be used for decoration on top.) Beat everything together until it�s nice and smooth.
8. Next add the powdered sugar and pudding mix.
9. Add your ground cinnamon and vanilla extract to the bowl as well.
10. Mix everything together on medium speed. Once it�s all incorporated, your dip will be beautifully fluffy and creamy, and a lovely pale caramel color.
11. Add the miniature chocolate chips, and all but a handful of the chopped pecans. Stir everything together by hand until it�s well-mixed.
12. Scoop the Pecan-Caramel Cheesecake Dip into a bowl, and smooth the top and sides.
13. Take the remaining 1/4 cup of caramel sauce, and drizzle it on top and down the sides of the dip.
14. Create a moat around the edges of the dip, to catch most of the caramel sauce before it drips down the bowl.
15. Finish the dip with a sprinkling of toasted pecans on top�beautiful!
16. Enjoy it immediately, or refrigerate it for a firmer texture.
17. If you wrap it well, this dip will keep for up to a week in the refrigerator.