Raining Hot Coupons

Money Saving Deal Blog

Chocolate Caramel Cheesecake Trifle

This Raining Hot Coupons deal was posted on at MST 23 Comments

cheesecake trifle.png

*Get more RECIPES from Raining Hot Coupons here*

*Pin it* by clicking the PIN button on the image above!

Repin It Here!

I have this fetish for trifle recipes and my hubby loves cheesecake so this is the perfect combination! Below is a recipe for a chocolate caramel cheesecake trifle that will knock your socks off. 😉 I love Trifles because they are not only easy to make but they look fantastic too. Enjoy and let the little ones help with the layering of this recipe…

Chocolate Caramel Cheesecake Trifle

cheesecake trifle 2.png

Ingredients:

Crust:

  • 1 pk. golden grahams crushed (1 ½ cups)
  • 4 T. Melted butter

Cheesecake Mixture:

  • 3 8oz packages of cream cheese softened to room temperature.
  • 1 Cup sugar
  • 1 ½ Tsp. vanilla
  • 2/3 Cup sour cream
  • 3 eggs (room temperature)

Directions:

  1. Prepare your 9” springform pan by spraying with anti-stick baking spray.
  2. Mix crushed graham crackers with melted butter and press firmly into 9” springform pan.  Place in oven heated to 325 degrees and bake for 7 minutes. Continue on to the cheesecake mixture:
  3. Blend cream cheese, sugar and vanilla with hand mixer on medium speed 1-2 minutes until well mixed.
  4. Add the sour cream and blend 1 minute.
  5. Add the eggs one by one, mixing on low just until all ingredients are blended together.
  6. Pour over crust and bake at 325 degrees for 40-50 minutes.
  7. I use a confection setting on my oven, baked for 43 minutes until center was almost set.  Times may vary depending on oven setting and type of springform pan you are using.
  8. Remove from oven and allow to completely cool before cutting.

For the Trifle:

  1. Using one piece of cheesecake (1/8 of cheesecake per trifle) remove crust and lightly mix just the cheesecake filling to fluff.  Set aside.
  2. Cube 1/8 of cheesecake.
  3. Place 3-4 cubes in bottom of trifle.
  4. Drizzle caramel sauce and chocolate sauce over cheesecake cubes
  5. Layer a generous amount of whipped topping over cubed cheesecake.
  6. Place the remaining cubes over whipped cream.
  7. Drizzle caramel sauce and chocolate sauce over cubes.
  8. Pipe on your fluffed cheesecake over the top.
  9. Drizzle on caramel sauce
  10. Add 1/2 Hershey’s Mini candy bar crushed, and place the remaining 1/2 in the top.
POST AD GOES HERE
This post may contain affiliate links or sponsored content, read our Disclosure Policy.
23 Comments

Comments

    • I have the same question does this make individual trifles? I`m a little confused with this recipe, I want to make this in a large trifle dish. Maybe someone who has tried this or understands this recipe can explain it a little better. Thanks

      Reply

  5. It’s a pity you don’t have a donate button! I’d without a doubt donate to this excellent
    blog! I guess for now i’ll settle for book-marking and adding your RSS feed to my Google account.
    I look forward to new updates and will share this blog with my Facebook group.
    Talk soon!

    Reply

  6. I didn’t get the cheesecake fluff either. I never saw any whipped cream in the indgredients. Please help. Looks good

    Reply

  7. the cheesecake fluff is in the recipe, it says take 1/8 piece of the cheesecake and remove the crust and fluff with a fork then set aside. you cube the rest of the cheesecake to layer in the trifle. it didn’t list the whipped cream or caramel and chocolate sauce in the ingredients though.

    Reply

    • Why on earth would you bake a cheesecake to take it apart and only use the cheese part? This is a very poorly written recipe.

      Reply

      • You only remove crust on the one piece that you have fluff. the rest you cube with the crust on and put in triffle. thats the way I understood it.

        Reply

        • it looks really good, but i agree it is VERY poorly written. There should be a complete list of ingredients and quantities – instead there are several items in the instructions that do not appear anywhere on the list of ingredients. (whipped topping/cream – which appears to be different from the “cheesecake fluff”). reading the instructions it looks like it is supposed to be for individual trifles, although i don’t see why it couldn’t be done as one larger one. It should also note how many it is expected to serve. But i still plan on trying it – it does sound yummy!

          Reply

        • Reading the instructions it looks like you are supposed to use “1 slice of cheesecake per trifle” to make the “fluff”. if you look at the picture there is no way you are going to get that much fluff from one piece of cheesecake to cover one large or 4 individual trifles.

          Reply

  9. I agree, this is a terribly written recipe. It is not clear at all as to what your suppose to do in certain instances. When you’ve made the recipe yourself and know what your doing many times when you try to write a recipe one just assumes that others know what to do at each step. They’ve already made it so it is very clear to them. I don’t understand why we take the crust off, that is not explained. Also, the way this is written at first, I can understand why some thought it was for numerous mini trifles instead of one big one. One more thing, if your going to have a comments section….you should answer the questions people have about the recipe you posted. You made comments about it yourself above the recipe. You should make yourself available to answer questions about what you posted or get rid of your comments section. The person who posted this recipe was of no help!

    Reply

  11. Ditch the trifle….i made this and it was really yummy…. the flavor combinations are awesome… i’ve made many trifles in my time and this one was the most complicated with the most steps — in truth, the taste would be the same if you just make cheesecake and add caramel, fudge & whipped cream toppings. if one wants the cheesecake fluff (which does add a nice texture), just make extra cheesecake filling without the crust and use that for fluff. much quicker, easier and less hassle for the same great taste…..and still a beautiful, decadent presentation…

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *