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.

Ingredients

Scale

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)

Instructions

Prepare Pound Cake: Cut the thawed pound cake into cubes and set them aside for layering.
Prepare Apples: Peel, core, and chop the Granny Smith apples into small pieces. Squeeze lemon juice over the cut apples immediately to prevent browning.
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.
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.
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.
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.
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.
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.
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