Apple Caramel Cake Layers (Print Version)
# Ingredients:
→ Cream Cheese Layer
01 -
2 packs (8 oz each) of cream cheese, at room temperature
02 -
1 3/4 cups heavy cream, chilled
03 -
Juice from half a lemon (about 2 tsp)
04 -
2/3 cup white sugar
05 -
1/3 cup light brown sugar, firmly packed
06 -
2 tsp cinnamon, ground
07 -
1 1/2 tsp vanilla
08 -
1/2 tsp kosher salt
→ Layering
09 -
1 can (21 oz) apple pie filling
10 -
15-16 whole sheets of graham crackers (8-8.5 oz total)
11 -
3/4 cup caramel sauce
→ Cinnamon Caramel Cream Topping
12 -
3/4 cup chilled heavy cream
13 -
1/4 cup caramel sauce
14 -
Optional: Ground cinnamon for sprinkling
# Instructions:
01 -
Whip the cold cream to soft peaks. Beat the softened cream cheese with both sugars, cinnamon, vanilla, lemon juice, and salt until airy. Gently fold in the whipped cream bit by bit.
02 -
Use kitchen shears to cut the apple pie filling into small chunks, no bigger than 1/2 inch.
03 -
In an 8-inch square pan, start layering graham crackers, caramel, cream cheese mixture, and apple chunks. Keep layering, finishing with graham crackers and the last bit of the cream cheese mixture on top.
04 -
Cover the pan and chill it for at least 6 hours, or let it sit overnight so the crackers soften up.
05 -
Whip the cold cream until it starts to thicken. Add caramel sauce and whip to stiff peaks.
06 -
Spread the caramel whipped cream on top, swirl it around decoratively, and sprinkle cinnamon if you'd like.
# Notes:
01 -
Store in the fridge and serve cold.
02 -
You can make it the day before and let it chill for up to 24 hours.