Hey y’all, remember me? I’m finally coming up for air after working the Utah State Fair for 11 days straight. It was so fun but totally exhausting! I got to meet so many Utah foodies that I’ve been following and made lots of new friends! I also got to be around SO MUCH amazing food everyday! The demonstrations and contests were lots of fun to be a part of and I loved doing my own demos. I ended up doing four cooking demonstrations and this Caramel Apple Cheesecake Trifle was one of them. I’ve been dreaming this one up for months and am more than happy with the final recipe.
Even though I’m super excited for “pumpkin everything” season, right now I’m thinking about apples. I absolutely love anything caramel apple flavored. Add cheesecake and I’m obsessed! This trifle is similar to the Carrot Cake Trifle that I made back in April because it has the same cream cheese layer. This one uses spice cake instead of carrot but I doctored up the cake mix the same way by replacing the oil with applesauce and adding an extra egg. Doing this keeps the cake super moist but slightly more dense so that it holds up in the trifle better.
I have made this Caramel Apple Cheesecake Trifle about SIX times over the last month and I’m still not over it. It tastes like fall and I know it will make its way to your family gatherings over the next few months. It would even be amazing at Christmas!
Also, just a note, but you don’t need a fancy trifle bowl to make this. Any glass bowl will do! I was recently hired to do a cooking class for a corporate training event and needed to have a double batch of this ready beforehand. I just used a large, plastic rectangular container and it worked great! If you do want a trifle bowl like mine, I have this one.
Caramel Apple Cheesecake Trifle
1 box Betty Crocker Super Moist Spice Cake Mix
1 cup water
½ cup applesauce
For the apple layer:
4 Granny Smith apples – peeled, cored, and diced small
¼ cup butter
¼ cup water
1 teaspoon cornstarch
½ cup brown sugar
1 teaspoon cinnamon
For the cream layer:
1 (8 oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
1-1 ½ cups caramel sauce (I use Torani sauce in the squeeze bottle)
6-8 Biscoff cookies, crushed
Melt butter in a skillet over medium-high heat. Add apples and cook, stirring often, for 5 minutes or until apples are just starting to soften. In a small bowl, mix water and cornstarch with a fork or whisk. Add cornstarch to apples and stir. Add brown sugar and cinnamon then stir. Bring to a low boil, stirring often. Once thickened (about 1-2 minutes), remove from heat and cool completely.
In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In a larger bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Fold whipped cream into the cream cheese mixture. Set in fridge until ready to use.
In a trifle bowl (or large glass bowl), layer 1/3 of the cake cubes, 1/3 of the apple filling, 1/3 of the cream, then drizzle generously with caramel sauce. Repeat two more times ending in cream. Top with crushed cookies and caramel sauce.
Refrigerate at least 3 hours before serving.
1. Graham crackers can be used instead of Biscoff cookies if preferred.
2. If using a different brand of spice cake, water, egg and oil measurements may be different. Just make sure to use applesauce instead of oil an add an extra egg.