This Caramel Apple Cheesecake Trifle has layers of pound cake, fried apples, cheesecake filling, caramel and pecans. This is a gorgeous layered dessert for fall parties.
Have you tried our new apple butterscotch trifle yet? That flavor combination may be new, but it is delicious. This new trifle we’re sharing today has the more traditional caramel + apple flavor profile that you know and love.
This Caramel Apple Cheesecake Trifle is sure to wow all of your family and friends this fall…whether for a holiday dinner or a quick weekend gathering.
Why you’ll love this cake:
- A layered dessert that makes a gorgeous presentation.
- Caramel syrup, cinnamon apples and cheesecake filling for the ultimate in flavor.
- Frozen pound cake keeps this dessert quick & easy.
- Perfect for making in advance.
The Parts of this Trifle
Trifles are fun to put together whether it is strawberry, Reese’s or lemon. And this one is no different. I took one of our favorite desserts, caramel apple cheesecake bars, and turned it into this. Here are the parts:
- Pound Cake: You can make a homemade pound cake if you’d like, or keep it simple with a frozen cake. You’ll just want the cake baked ahead of time so it has a chance to cool off before making the trifle if you choose homemade.
- No Bake Cheesecake Filling: Although a lot of trifle recipes use pudding, this has a fluffy homemade cheesecake filling with cream cheese, butter, powdered sugar and heavy cream. Have your butter and cream cheese at room temperature so that they mix easily, but the heavy cream should be cold in order to whip up light and fluffy.
- Cinnamon Apples: This apple pie filling is easy to make with a skillet and just a few key ingredients. Of course you can always use canned apple pie filling if you’d like. Comstock has a type of apple pie filling that is called “More Fruit”. I love this because you get more apple slices than normal cans which would have more syrup.
- Caramel Sauce: Ice cream topping works perfectly for this.
- Pecans: Or walnuts…or if you don’t want nuts, you can leave them out.
This recipe is best if you let it sit for about 2-3 hours before serving. I will help layers settle and flavors to blend. Store leftovers in an airtight container in the refrigerator for up to 24 hours. You can eat it for up to 3 days, but cake may get soggy if you keep it longer than that.
- Make individual trifles using mason jars or small glass parfait cups. Individual servings are fun for dinner parties.
- Use gluten free pound cake.
- Try angel food cake or traditional yellow or white cake as the cake layer.
- Use low fat cream cheese to save a few calories.
Caramel Apple Cheesecake Trifle
- 16-20 ounces frozen pound cake thawed (I used about 1 1/2 12 ounce pound cakes)
For the apples:
- 6 cups chopped apples
- 1 lemon for juicing on the sliced apples
- 1/2 cup packed brown sugar
- ¼ cup white sugar
- 4 tablespoons salted butter
- 1 tablespoon cinnamon
For the Cheesecake Filling:
- 16 ounces cream cheese room temperature
- 4 tablespoons salted butter room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups cold heavy cream
- 2 1/2 cups caramel sauce
- 1 1/3 cups chopped pecans
Prepare the cake:
- Cut the pound cake into cubes. Set aside.
Prepare the apples:
- Peel and core apples.
- Squeeze lemon on them as you go to prevent browning.
- Chop into bite-sized pieces.
- In a pan with high sides, add sugar, butter and cinnamon.
- Cook over low-medium heat for about 2 minutes, stirring frequently until melted.
- Add apples.
- Continue to stir and cook for about 12-14 minutes, until softened. The exact timing will depend on how big the apple pieces are.
- Set aside to cool.
Prepare the cheesecake filling:
- In a stand mixer, blend the cream cheese and butter together for 1 minute or until smooth. Add the powdered sugar and vanilla. Blend for an additional 1 minute until smooth.
- Add the heavy cream in ¼ cup increments until the mixture is fluffy and smooth.
- Refrigerate until assembling.
Assemble the trifle:
- Place half of the pound cake cubes in the bottom of the dish.
- Top with 1/3 of the cheesecake mixture, half of the cooled apples, 1 cup of the caramel, and ½ cup of the pecans.
- Repeat with the second half of the pound cake, ⅓ of the cheesecake mixture, and the remaining apples, ½ cup of pecans.
- Then top with the remaining cheesecake mixture.
- Drizzle with the remaining caramel and chopped pecans.
- Store in the refrigerator until serving.
Apple Cake Recipes
If you love apples, try one of these other popular apple cake recipes: