Caramel Apple Cheesecake Trifle
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.
Servings: 20
Calories: 440kcal
Ingredients
FOR THE CAKE:
- 16-20 ounces frozen pound cake thawed
FOR THE 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
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 heavy cream
OTHER LAYERS:
- 2 1/2 cups caramel sauce
- 1 1/3 cups pecans chopped
Instructions
- Cut the pound cake into cubes. Set aside. 16-20 ounces frozen pound cake
- Peel and core apples. Chop into small pieces. Squeeze lemon on them as you go to prevent browning. 6 cups Granny Smith apples, 1 lemon
- In a large skillet, add sugar, butter, and cinnamon. Cook over medium heat for about 2 minutes, stirring frequently until melted. 1/2 cup brown sugar, 1/4 cup granulated sugar, 4 tablespoons salted butter, 1 tablespoon ground cinnamon
- Add apples. Continue to stir and cook for about 12-14 minutes, until softened. The exact timing will depend on the size of the apple pieces. Set aside to cool.
- In a stand mixer, blend the cream cheese and butter together for 1 minute or until the texture is smooth. Add the powdered sugar and vanilla. Blend for an additional 1 minute until smooth. 16 ounces cream cheese, 4 tablespoons salted butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract
- Add the heavy cream in ¼ cup increments until the mixture is fluffy and smooth. Refrigerate until assembling. 2 cups heavy cream
- Place half of the pound cake cubes in the bottom of the dish. Top the cake layer with ⅓ of the cheesecake mixture, half of the cooled apples, 1 cup of the caramel, and ½ cup of the pecans. 2 1/2 cups caramel sauce, 1 1/3 cups 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 additional caramel sauce and chopped pecans. Cover with plastic wrap and store in the fridge until serving.
Notes
*Sara Lee makes as delicious frozen pound cake, but any brand will do. You can also make a homemade pound cake.
The calories shown are based on the trifle serving 20, with 1 serving being 1/20 of the trifle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 440kcal | Carbohydrates: 50g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 352mg | Potassium: 172mg | Fiber: 2g | Sugar: 42g | Vitamin A: 881IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg
