I’m pretty sure that the first three words in the title of the recipe are sufficient. I probably don’t need to elaborate as to why this recipe is incredible. Cinnamon. Cheesecake. Toffee. Come on!!
This recipe is by one of my all-time favorite bloggers and someone who I aspire to be more like, Sally from Sally’s Baking Addiction. Her recipe can be found here and it was quite a hit when I brought it for dessert at my mother’s post-New Years family dinner 🙂
One of the coolest parts about this recipe is the wide range of treats you can serve alongside of it for dipping!! I served it with small pretzel rods, sliced Granny Smith apples, and Nilla wafer cookies. You could use graham crackers, strawberries, gingersnaps, your spoon, your finger, etc. etc. 🙂
Sally basically said in her recipe that it takes more time to prep the sides than it does to get the recipe ready! Also, you can tweak the flavors and fat content to your liking. She used low-fat cream cheese, I used full flavor. If you want to add in some cardamom or chocolate chips, rock n’ roll. It’s your toffee dip!
Cinnamon Cheesecake Toffee Dip
- 16 oz cream cheese (2 8oz. bricks either full-fat or low-fat — your call), softened and brought to room temperature
- 1/2 c. brown sugar (light or dark — your call)
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. salt
- 3/4 c. chopped Heath bars or toffee bits (for some reason, I could not find either Heath bars or Heath bits, so I used Trader Joe’s English Toffee Bars…I cut those up myself and voila! Toffee pieces! Just be careful!! 🙂 )
~ In a stand mixer, combine the cream cheese with brown sugar, vanilla, spices, and salt.
~ Beat on high until smooth and creamy. Fold in the toffee pieces and reserve some to sprinkle on top!!
~ Serve immediately with your favorite dippers!! If you have to refrigerate it, bring it back to room temp before serving because it’s definitely easier to dip that way 🙂
~ Thanks, Sally!!!! 🙂 <3 🙂 <3