Caramel Apple Cheesecake Blondie Trifle
This indulgent Caramel Apple Cheesecake Blondie Trifle combines layers of spiced cinnamon blondies, tender caramelized apples, and smooth caramel cheesecake, all topped with cinnamon whipped cream. Its the ultimate fall dessert!
Ingredients
Cinnamon Blondie
1 cup unsalted butter, melted 杻
2 cups brown sugar
2 tsp vanilla extract
2 eggs 讀
2 cups all-purpose flour
1 tsp baking powder 療
1/2 tsp ground cinnamon
1/2 tsp salt 蓼
Apple Filling
5 1/4 cups diced apples about 4 large apples
6 tbsp light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
Splash of lemon juice
6 tbsp water
Caramel Cheesecake Filling
16 oz cream cheese, room temperature 燎
1/2 cup brown sugar
1 1/2 tsp vanilla extract
1 1/4 cups caramel sauce
1 1/4 cups heavy whipping cream, cold
1/2 cup powdered sugar
Cinnamon Whipped Cream
1 1/4 cups heavy whipping cream, cold
1/2 cup powdered sugar
1/2 tsp ground cinnamon
1 tsp vanilla extract
Additional Toppings
1/2 cup caramel sauce plus more for drizzling
Instructions
1. Prepare the Cinnamon Blondie Base:
Preheat oven to 350F 176C. Line a 913 pan with parchment paper.
Melt butter in a microwave-safe bowl, then transfer to a mixing bowl.
Add brown sugar and whisk to combine. Add vanilla and eggs, whisking until well combined.
In a separate bowl, mix flour, baking powder, cinnamon, and salt.
Combine dry ingredients with the wet mixture and spread evenly in the pan.
Bake for 18-20 minutes until edges are lightly browned. Cool completely, remove from the pan, and cut into pieces.
2. Prepare the Apple Filling:
In a large saucepan, combine apples, brown sugar, cinnamon, nutmeg, lemon juice, and water.
Cook over medium heat until apples are tender about 15-20 minutes. Cool to room temperature.
3. Make the Caramel Cheesecake Filling:
In a large bowl, beat cream cheese and brown sugar until smooth. Add vanilla and caramel sauce, mixing until combined.
In another bowl, whip heavy cream with powdered sugar until stiff peaks form.
Fold 1/3 of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream. Set aside.
4. Assemble the Trifle:
Layer a little less than half the blondie pieces at the bottom of a trifle dish.
Top with half of the cooked apples and half the cheesecake filling, spreading each layer evenly.
Drizzle about 1/2 cup of caramel sauce over the cheesecake filling.
Repeat with another layer of blondies, apples reserving a little for the top, and the remaining cheesecake filling.
5. Cinnamon Whipped Cream Topping:
In a bowl, whip heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form.
Pipe swirls of whipped cream on top and garnish with reserved apples and a drizzle of caramel sauce.
Chill & Serve
Refrigerate the trifle for a few hours to allow the layers to meld. Enjoy this delightful dessert within 3-4 days for optimal flavor!