Easy Caramel Cheesecake Apple Dip

1 (8 ounce) package cream cheese (softened)

1/3 cup granulated sugar

1 (12 ounce) jar thick caramel (I use Smuckers)

3/4 cup toffee bits

6-8 large apples

Remove the cream cheese from the refrigerator and let it sit on the counter for about 30 minutes to soften.
Using a hand mixer, mix the sugar and cream cheese together until well incorporated.
Spread the cheesecake mixture into the bottom of a small, shallow dish or bowl.
Pour the caramel on top of the cheesecake mixture and spread it out evenly with a small spatula (if your caramel has been refrigerated, you will need to let it get to room temperature first).
Evenly sprinkle the toffee bits over top. Cover and refrigerate until ready to serve.
Serve with freshly cut sliced apples. Enjoy!

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