A sweet, creamy cheesecake-style dip topped with warm, gooey brown sugar pecan pie filling. Serve it with graham crackers, apples, and pretzels.
8 ounces cream cheese, softened
¼ cup light brown sugar, packed
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup whipped topping or whipped cream
4 tablespoons unsalted butter
½ cup dark brown sugar, packed
3 tablespoons maple syrup or light corn syrup
3 tablespoons heavy cream
1½ cups pecans, toasted and chopped
½ teaspoon vanilla extract
pinch flaky sea salt
Graham crackers, apple slices, pretzels, vanilla wafers (for serving)
Toast the chopped pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant.
Beat the cream cheese, brown sugar, powdered sugar, vanilla, and cinnamon until smooth and fluffy. Fold in the whipped topping. Spread into a shallow serving dish.
In a small saucepan, melt the butter over medium heat. Add the dark brown sugar, syrup, and cream. Bring to a simmer and cook 2 to 3 minutes, stirring, until slightly thickened.
Remove from the heat and stir in the toasted pecans, vanilla, and salt. Cool for 10 minutes so it is warm, not hot.
Spoon the pecan topping evenly over the cream cheese base.
Serve right away while the topping is slightly warm, or chill and serve cold, with graham crackers, apples, and pretzels.
Use softened cream cheese for a smooth base.
Cool the topping 10 minutes before spreading.
Refrigerate leftovers.
Make components up to 2 days ahead.
Find it online: https://recipeshots.com/pecan-pie-dip/