Caramel Apple Cheesecake Dip

Make the caramelized apples
1 Melt [wprm-ingredient text="1 tablespoon unsalted butter" uid="3"] in a nonstick skillet over medium-high heat.
2 Add the diced [wprm-ingredient text="2 small apples" uid="2"] and cook until softened, about 5-6 minutes.
3 Add [wprm-ingredient text="¼ cup brown sugar packed" uid="4"] and [wprm-ingredient text="1 teaspoon ground cinnamon" uid="5"]. Cook for a few minutes until thick and bubbly. The longer you cook it, the thicker the syrup will become.
4 Measure in [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="6"]. The sauce will bubble up and begin to thicken after a few minutes. Remove from the heat, and let cool.
Make the cheesecake dip
6 Measure out the softened [wprm-ingredient text="8 oz. full fat cream cheese" uid="8"] in a large bowl.
7 Mix using a hand mixer, bending until smooth and creamy, about 1 minute. (This step will be easier if they both are at room temperature.)
8 Sprinkle in [wprm-ingredient text="¾ cup powdered sugar" uid="9"] and mix until smooth.
9 Finally, add [wprm-ingredient text="1 tablespoon whole milk," uid="10"] [wprm-ingredient text="2 teaspoons pure vanilla extract" uid="11"] and a [wprm-ingredient text="1 pinch kosher salt" uid="12"]. Mix with the hand mixer until smooth.
Assemble the dip
11 Layer the cheesecake dip onto a platter or a bowl.
12 Top with the caramelized apples. Garnish with [wprm-ingredient text="1 tablespoon toffee bits" uid="13"].
13 Enjoy with your favorite dippers.