Caramel Apple Cheesecake Cheeseballs

Directions

1. 1
   Using a stand mixer with a paddle attachment beat together the cream cheese and the butter until fully incorporated.
2. 2
   Add the caramel dip and mix until fully incorporated.
3. 3
   Add the hot apple cider mix, freeze dried apples, and sugar, and beat until fully incorporated.
4. 4
   Add toffee to the batter and mix on low until they are dispersed into the cheeseball mixture.
5. 5
   Lay out 4 pieces of plastic wrap.
6. 6
   Divide cheeseball mixture into 4 parts and scoop 1 part onto one piece of plastic wrap. Repeat for all four.
7. 7
   Do your best to form a ball, then wrap up the ball in the plastic wrap.
8. 8
   Do an extra layer of plastic wrap to help it keep its shape.
9. 9
   Freeze for about 2 hours.
10. 10
    Take the ball out of the freezer and unwrap.
11. 11
    It's going to be sticky. That is okay.
12. 12
    Place the nuts in a low shallow baking dish or jelly roll pan (I find a plate too small).
13. 13
    Roll the ball in the nuts making sure you cover as much of it as you can.
14. 14
    Wrap the ball back up into some plastic wrap and place in the fridge.
15. 15
    If not serving that day, place back in the freezer and then take out an hour before serving to come up to room temperature.
16. 16
    Add a popsicle stick and some ribbon to make them look more like caramel apples.
17. 17
    Serve with apple slices.