Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (120ml) salted caramel sauce
  • 1/2 cup (60g) pecans, roughly chopped and toasted
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Place the softened cream cheese in a mixing bowl. Beat with a hand mixer on medium high speed until smooth and free of lumps. Note: If you see beads, keep beating for 60 seconds.
  2. Slowly add the sifted powdered sugar and vanilla extract. Beat for another 2 minutes until the mixture is fluffy and aerated.
  3. Fold in the heavy cream using a spatula. Mix gently until the dip is a uniform, velvety white consistency. Note: Don't overmix here or you'll lose the air.
  4. Spoon the cheesecake mixture into a serving bowl. Smooth the top with a spatula to create a flat canvas.
  5. Drizzle the salted caramel sauce in a spiral pattern. Start from the center and move outward to the edges.
  6. Use a toothpick or the tip of a knife to gently drag the caramel through the cheesecake base. Create a marbled effect by swirling in small circles.
  7. Place chopped pecans in a dry skillet over medium heat. Toast until they smell aromatic and look golden. According to [Serious Eats](https://www.seriouseats.com), toasting nuts transforms the flavor by intensifying the oils.
  8. Top the dip with the toasted pecans and a sprinkle of flaky sea salt.
  9. Chill the dip for 30 minutes until the base feels firm to the touch.