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Caramel Apple Cheesecake Trifle

Caramel Apple Cheesecake Trifle

Charlotte Hancey
Spice cake, brown sugar cinnamon apples, cheesecake filling, caramel and Biscoff cookies are layered together for the most incredible apple dessert ever.
5 from 38 votes
Servings 10

Ingredients
  

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

Additional ingredients:

  • 1-1 1/2 cups caramel sauce
  • 6-8 Biscoff cookies, crushed

Instructions
 

  • Preheat oven to 350°F. Grease 9x13 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.

Notes

  1. Press down gently on cake layers to compact and make room if needed. 
  2. Graham crackers can replace Biscoff cookies.
  3. 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.
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