Caramel Apple Cheesecake Trifle Recipe

Introduction

This Caramel Apple Cheesecake Trifle is a layered dessert that perfectly combines the tartness of Granny Smith apples with creamy cheesecake, buttery pound cake, and rich caramel sauce. It’s an easy-to-assemble treat that’s sure to impress at any gathering.

Ingredients

• 16-20 ounces frozen pound cake (thawed)
• 6 cups Granny Smith apples (chopped)
• 1 lemon (juiced over cut apples)
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 4 tablespoons salted butter
• 1 tablespoon ground cinnamon
• 16 ounces cream cheese (room temperature)
• 4 tablespoons salted butter (room temperature)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 1/2 cups caramel sauce
• 1 1/3 cups pecans (chopped)

Instructions

1. Step 1: Cut the pound cake into cubes and set aside.
2. Step 2: Peel, core, and chop the apples into small pieces. Squeeze lemon juice over them immediately to prevent browning.
3. Step 3: In a large skillet, combine brown sugar, granulated sugar, 4 tablespoons butter, and cinnamon. Cook over medium heat for about 2 minutes, stirring frequently until melted.
4. Step 4: Add the chopped apples to the skillet. Stir and cook for 12-14 minutes until the apples are softened. Remove from heat and set aside to cool.
5. Step 5: In a stand mixer, beat the cream cheese and 4 tablespoons butter together for 1 minute until smooth. Add powdered sugar and vanilla extract, then beat for another minute.
6. Step 6: Gradually add the heavy cream in ¼ cup increments, mixing until the cheesecake mixture is fluffy and smooth. Refrigerate until ready to assemble.
7. Step 7: In a trifle dish or large glass bowl, layer half of the pound cake cubes. Top with one-third of the cheesecake mixture, half of the cooked apples, 1 cup of caramel sauce, and half of the chopped pecans.
8. Step 8: Repeat the layering with the remaining pound cake, one-third of the cheesecake mixture, the remaining apples, half of the pecans, then spread the rest of the cheesecake mixture on top. Drizzle with extra caramel sauce and sprinkle with remaining pecans.
9. Step 9: Cover with plastic wrap and refrigerate until ready to serve.

Tips & Variations

• Use tart apples like Granny Smith for balance; sweet apples can make the dessert overly sugary.
• For added texture, lightly toast the pecans before chopping.
• You can substitute pecans with walnuts or skip nuts for a nut-free version.
• Make the trifle a day ahead to allow flavors to meld together beautifully.
• For a richer caramel flavor, drizzle warm salted caramel sauce instead of regular caramel.

Storage

Store the assembled trifle covered in the refrigerator for up to 3 days. Before serving, you can let it sit at room temperature for 10-15 minutes for easier scooping. The pound cake may soften over time but will remain delicious. Avoid freezing, as the cream cheese layer can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pound cake instead of frozen?

Yes, fresh pound cake works well too. Thawed frozen pound cake is often preferred as it’s firm and easier to cube without crumbling.

How do I prevent the apples from browning?

Immediately tossing the chopped apples with fresh lemon juice prevents oxidation and keeps them bright and fresh-looking in the trifle.

Caramel Apple Cheesecake Trifle Recipe

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★★★★★

4.7 from 98 reviews

• Author: Elara
• Total Time: 36 minutes plus chilling time
• Yield: 8 servings 1x

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Description

This Caramel Apple Cheesecake Trifle is a luscious layered dessert blending tender pound cake, spiced caramelized apples, creamy cheesecake filling, rich caramel sauce, and crunchy pecans. Perfect for fall or any special occasion, this no-bake trifle combines classic autumn flavors with a smooth and fluffy texture that will delight your taste buds.

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Ingredients

Scale 1x2x3x

Pound Cake

• 16–20 ounces frozen pound cake (thawed)

Caramelized Apples

• 6 cups Granny Smith apples (chopped)
• 1 lemon (juiced over cut apples)
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 4 tablespoons salted butter
• 1 tablespoon ground cinnamon

Cheesecake Mixture

• 16 ounces cream cheese (room temperature)
• 4 tablespoons salted butter (room temperature)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream

Assembly

• 2 1/2 cups caramel sauce
• 1 1/3 cups pecans (chopped)

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Instructions

1. Prepare Pound Cake: Cut the thawed pound cake into cubes and set them aside for layering.
2. Prepare Apples: Peel, core, and chop the Granny Smith apples into small pieces. Squeeze lemon juice over the cut apples immediately to prevent browning.
3. Caramelize Apples: In a large skillet over medium heat, combine brown sugar, granulated sugar, butter, and cinnamon. Stir frequently until melted and blended, about 2 minutes.
4. Cook Apples: Add the chopped apples to the skillet and cook for 12-14 minutes, stirring occasionally until the apples are softened. Remove from heat and let cool.
5. Make Cheesecake Filling: Using a stand mixer, blend cream cheese and butter together at medium speed for 1 minute until smooth. Add powdered sugar and vanilla extract, then blend for another minute until well combined.
6. Add Heavy Cream: Gradually add heavy cream in 1/4 cup increments to the cheesecake mixture, whipping until fluffy and smooth. Refrigerate the mixture until ready to assemble.
7. Assemble Trifle – First Layer: Place half of the pound cake cubes at the bottom of a trifle dish. Spread one-third of the cheesecake mixture over the cake layer. Add half of the cooled caramelized apples, drizzle with 1 cup of caramel sauce, and sprinkle with 1/2 cup chopped pecans.
8. Assemble Trifle – Second Layer: Repeat the layering process with the remaining pound cake cubes, another one-third of the cheesecake mixture, the rest of the apples, and 1/2 cup chopped pecans.
9. Top and Chill: Spread the remaining cheesecake mixture over the top layer. Drizzle additional caramel sauce and sprinkle extra chopped pecans for garnish. Cover with plastic wrap and refrigerate until serving.

Notes

• Make sure the cream cheese and butter are at room temperature for a smooth cheesecake batter.
• Lemon juice prevents apples from browning and maintains vibrant color.
• Adjust the amount of caramel sauce to taste; add more for added sweetness.
• For a nut-free version, omit pecans or substitute with toasted coconut flakes.
• This dessert is best served chilled and can be made a day in advance to enhance flavor integration.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Caramel Apple Cheesecake Trifle, Fall dessert, Layered trifle, Caramel apple dessert, No bake cheesecake dessert