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This Caramel Apple Cheesecake Blondie Trifle is an easy apple recipe made with layers of cinnamon blondie, tender cinnamon apples, caramel cheesecake and caramel sauce! All the best parts of Fall in one delectable trifle that’s perfect for sharing!
For more apple recipes? Check out my Caramel Apple Blondie Cheesecake, Easy Apple Crisp or Easy Caramel Apple Cheesecake.
An Easy Apple Recipe Perfect for Sharing
There isn’t really anything about this trifle that I don’t love. Cinnamon and caramel are two of my favorite things and they both just pair so naturally with apples. And when it comes to desserts, trifles are such a great way to combine different layers and textures in one.
Speaking of textures, every layer of this trifle adds something a little different. The blondie layer is soft, dense and chewy. The apples are softened, but still lightly crunchy. The caramel cheesecake filling is wonderfully creamy. And then the caramel sauce and whipped cream just finish it off. There’s something for everyone!
How to Make this Caramel Apple Trifle
To get started making this trifle, you’ll make the blondie. It’s super easy to put together. All you really need is a bowl and a whisk. Just combine the butter and brown sugar, then add the vanilla and eggs. Finally, you’ll add the dry ingredients, then bake it.
Once the blondie is baked and cooled, you can cut it into small pieces.
From there, you’ll want to make the cinnamon apples. They are cooked on the stove with some brown sugar, spices and little water to keep things from drying out as they cook. Cook the apples until they are nice and tender, then let them cool.
The final thing you’ll need for layering is the caramel cheesecake filling. I used Smucker’s Caramel Sundae Syrup for flavoring because it’s easy and stays thin even when cold and I like the idea of a somewhat thinner filling layer for a trifle. But you could also try using a homemade Easy Salted Caramel Sauce.
The cheesecake filling is a simple combination of cream cheese, brown sugar and caramel sauce that is lightened up and given some volume with some whipped cream folded in.
When it’s time to layer everything together, you’ll have two layers each of the blondie, apples and cheesecake filling. You’ll add in a layer of caramel sauce and then top the whole trifle with some cinnamon whipped cream and additional caramel sauce.
A Perfect Thanksgiving Dessert Idea: Caramel Apple Cheesecake Blondie Trifle
The final trifle is pure heaven! The chewy cinnamon apple blondie pairs perfectly with the soft but lightly crunchy cinnamon apples and creamy caramel cheesecake. And then you add some caramel sauce and it’s just too good! It’s the perfect trifle for fall and for sharing. If you’re looking for an easy and impressive Thanksgiving dessert idea, this apple recipe is just the thing!
More Great Trifle Recipes:
Caramel Cheesecake Brownie Trifle
Oreo Cheesecake Brownie Trifle
Mini Reeses Chocolate Peanut Butter Trifles
Mini Baileys Chocolate Cheesecake Trifles
Caramel Apple Cheesecake Blondie Trifle
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Oven/Stove
- Cuisine: American
Description
This Caramel Apple Cheesecake Blondie Trifle is an easy apple recipe made with layers of cinnamon blondie, tender cinnamon apples, caramel cheesecake and caramel sauce! All the best parts of Fall in one delectable trifle that’s perfect for sharing!
Ingredients
Cinnamon Blondie
- 1 cup (224g) unsalted butter
- 2 cups (288g) brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 cups (260g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Apple Filling
- 5 1/4 cups (720g) diced apples (about 4 large apples)
- 6 tbsp (126g) light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Sprinkle of lemon juice
- 6 tbsp water
Caramel Cheesecake
- 16 oz (452g) cream cheese, room temperature
- 1/2 cup (113g) brown sugar, packed
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (300ml) caramel sauce
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
Cinnamon Whipped Cream
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Additional
- 1/2 cup (120ml) caramel sauce, plus more for drizzling on top
Instructions
1. Preheat the oven to 350°F (176°C) and line a 9×13 pan with parchment paper or aluminum foil, with enough sticking over the sides that you can use it to remove the bars from the pan later.
2. To make the blondie base, melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add the brown sugar and whisk to combine.
4. Add the vanilla extract and eggs and whisk until well combined.
5. In another bowl, combine the flour, baking powder, cinnamon and salt.
6. Add the dry ingredients to wet ingredients and mix until combined.
7. Spread the batter evenly into the prepared pan. Bake for 18-20 minutes, or until the edges are lightly browned.
8. Remove from the oven and allow to cool completely. Use the parchment paper to remove the blondie from the pan and cut it into pieces.
9. To make the apple filling, add the apples, brown sugar, cinnamon, nutmeg, lemon juice and water to a large sauce pan. Stir together until apples are well coated.
10. Cook apples on medium heat until at desired tenderness, about 15-20 minutes. Pour the apples into another bowl and set aside to cool to room temperature.
11. To make the cheesecake filling, add the cream cheese and brown sugar to a large mixer bowl and mix until well combined and smooth.
12. Add the vanilla extract and caramel sauce and mix until well combined. Set aside.
13. In another bowl, add the heavy whipping cream and powdered sugar to make the whipped cream. Whip on high speed until stiff peaks form.
14. Fold about 1/3 of the whipped cream into the cream cheese mixture until combined.
15. Add the remaining whipped cream to the cream cheese mixture and fold until combined. Set aside.
16. Add a little less than half of the blondie pieces to the bottom of the trifle dish.
17. Top the blondie layer with a little less than half of the cooked apples.
18. Add half of the cheesecake filling and spread into an even layer.
19. Add about half a cup of caramel sauce on top of the cheesecake filling.
20. Repeat another layer of blondie pieces, apples (reserving a little bit to decorate the top with) and the remaining cheesecake filling.
21. To make the whipped cream for the top of the trifle, add the heavy whipping cream, powdered sugar, cinnamon and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
22. Pipe swirls of the whipped cream on top. Use remaining apples and additional caramel sauce to decorate the top of the trifle.
23. Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving. Trifle is best when stored well covered in the fridge and eaten within 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 826
- Sugar: 77.2 g
- Sodium: 418.1 mg
- Fat: 47.4 g
- Carbohydrates: 97.2 g
- Protein: 7.9 g
- Cholesterol: 165.9 mg
