This is, hands down, my favorite apple dessert ever. That is a bold statement but it’s true! I dreamed of this Caramel Apple Cheesecake Trifle for MONTHS before finally creating it and could not be happier with the results. I have made it for friends, family, my Utah State Fair demonstration, and at a corporate event cooking class. People lose their minds over it every single time!
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.
Making the Individual Trifle Layers
My trifles always start with a box cake mix because they are so easy! This one uses spice cake but I doctored it up 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.
Next, make the brown sugar cinnamon apple filling. It’s very easy!
Melt butter in a skillet then add sliced apples. You can diced them up if you prefer that for smaller bites. Once they’re soft, make slurry with cornstarch and water then pour in. Add cinnamon and brown sugar then stir to combine. Cook for a few more minutes and your apples are ready. Make sure to cool completely before assembling the trifle.
Next, make the whipped cream cheese layer by whipping the cream to stiff peaks. Next, whip the cream cheese, sugar, salt and vanilla together.
After that, fold the whipped cream into the cream cheese mixture. So fluffy and delicious!
Assembling the Caramel Apple Cheesecake Trifle
First, you don’t need a fancy trifle bowl to make this. Any glass bowl will do! If you do want a trifle bowl like mine, I have this one.
You will layer spice cake, apples, cheesecake filling, drizzle caramel, then repeat two more times. Press down on the cake layers to compact and make room. I promise it will all fit!
When you get to the end of the apples, there will be lots of syrupy goodness so make sure to drizzle it all on too! For the very top, drizzle more caramel then add crushed Biscoff cookies. They add texture and even more yummy flavor!
I love trifles because they look SO impressive but are really easy to make. My Caramel Apple Cheesecake Trifle will wow your family and friends and is sure to become everyone’s favorite apple dessert too.
Watch me make it HERE.
Caramel Apple Cheesecake Trifle
For the cake:
- 1 Betty Crocker Super Moist Spice Cake mix
- 1 cup water
- 1/2 cup unsweetened applesauce
- 4 eggs
For the apples:
- 4 Granny Smith apples (or any tart variety), peeled, cored, and diced or sliced
- 1/4 cup butter
- 1/4 cup water
- 1 teaspoon cornstarch
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
For the cheesecake layer:
- 1 1/2 cups heavy whipping cream,
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1 1/2 cups caramel sauce
- 6-8 Biscoff cookies, crushed
- Preheat oven to 350°F. Grease 9×13 pan. Add cake mix to medium-sized mixing bowl. Add water, applesauce and eggs, Beat for 2 minutes. Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted comes out clean. Cool completely. Once cool, cut cake (while in pan) in small squares. (Doesn't have to be perfect)
- Melt butter in a skillet over medium-high heat. Add apples and cook, stirring often, for 5 minutes or until apples start to soften. In a small bowl, mix water and cornstarch with a fork. Add cornstarch to apples and stir. Add brown sugar and cinnamon then stir to combine. Continue cooking until sauce is thickened and apples are soft. Remove from heat and cool completely.
- In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside. In a larger bowl or stand mixer, beat cream cheese, sugar, vanilla and salt until smooth. Fold whipped cream into the cream cheese mixture until well combined. Set in fridge until ready to use.
- In a trifle bowl (or large glass bowl), layer 1/3 of the cake cubes and crumbles, 1/3 apple filling, 1/3 cheesecake filling, then drizzle generously with caramel sauce. Repeat two more times ending in cream. Top with crushed cookies.
- Refrigerate at least 3 hours before serving.
- Press down gently on cake layers to compact and make room if needed.
- Graham crackers can replace Biscoff cookies.
- If using a different brand of spice cake, the water, egg and oil measurements may be different. Just make sure to replace oil with applesauce and add an extra egg.
What carmel sawce brand did you use
I used Torani but any kind will do.
Will this work with a square pan?
No you cannot make a trifle in a square pan unless it is very very tall and deep. Must be a deep bowl of some kind preferably clear glass or plastic.
Can I make this a few days ahead of time before I serve it?
I would not recommend making it more than 24 hours in advance.
Today is Monday…I have a work lunch on Wednesday and I am thinking about making the different layers tonight. Making the cake tonight and keep it stored in a pan with a top, making the cheesecake layer and store it in the fridge, and make the apple layer and store it in the fridge, and then just assemble it all on Wednesday before work. I thought this would be ok since the cake needs to cool, the apples also need to cool, and the cheesecake layer says to refrigerate. My only concern is the apples being cooked and in the fridge until then. What do you think?
I think that would work just fine. Enjoy!