Caramel Apple Cake (Print Version)
# Ingredients:
→ Cream Stuffing
01 -
1½ teaspoons vanilla extract
02 -
2 teaspoons cinnamon, ground
03 -
⅓ cup packed light brown sugar
04 -
2 packages (8-ounce each) of softened cream cheese
05 -
½ teaspoon kosher salt
06 -
1¾ cups cold heavy whipping cream
07 -
2 teaspoons fresh lemon juice (about half a lemon)
08 -
⅔ cup white sugar
→ Putting Together
09 -
15 or 16 graham cracker sheets (8 to 8½ ounces)
10 -
¾ cup of caramel drizzle
11 -
1 can of apple pie topping (21-ounce)
→ Whipped Cream with Caramel
12 -
¾ cup very cold heavy cream
13 -
Optional: sprinkle some cinnamon on top
14 -
¼ cup caramel drizzle
# Instructions:
01 -
Soften the cream cheese and mix it with both sugars, vanilla, lemon juice, cinnamon, and salt until light. Whip cold cream into soft peaks separately, then gently combine them in two parts.
02 -
Use kitchen scissors to cut the apple filling into smaller chunks, no bigger than half an inch.
03 -
In an 8-inch square pan, layer graham crackers, caramel sauce, creamy cheese filling, then apple pieces. Repeat the layers and finish with graham crackers topped with leftover cheese mixture.
04 -
Cover it up and chill for at least 6 hours or let it rest overnight until the crackers soften up.
05 -
Mix heavy cream until it starts to hold shape, pour in caramel, and whip until stiff peaks form.
06 -
Scoop the whipped caramel cream on top, swirl it for decoration, and sprinkle with cinnamon if you like.
# Notes:
01 -
You can make it ahead, up to 24 hours early.
02 -
Store chilled until it's time to eat.