Caramel Apple and Gingersnap Ice Box Cake
Layers of gingersnap cookies and creamy caramel apple filling make up this delicious icebox cake that’s perfect for fall!
Ingredients
Apples:
- 2 tablespoons Salted Challenge Butter
- 2 cups peeled and cored apples chopped into ¼-inch pieces
- ¼ teaspoon ground cinnamon
Easy caramel sauce:
- ¼ cup Salted Challenge Butter
- ¾ cup packed light or dark brown sugar
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- Pinch of salt , or to taste
Creamy filling and assembly:
- 4 oz Challenge Cream Cheese , softened to room temperature
- 2 cups heavy whipping cream
- About 10 oz store-bought gingersnap cookies
Instructions
To prepare the apples:
- Melt 2 tablespoons butter in a pan set over medium heat. Add apples and cinnamon, and cook for 5-8 minutes until apples have softened, stirring often.
- Transfer apples to a small bowl and set aside to cool.
To make easy caramel sauce:
- In the same pan, melt remaining ¼ cup butter and whisk together with brown sugar and heavy cream. Bring to a boil and cook for 1-2 minutes, stirring almost constantly, until sauce starts to thicken.
- Remove pan from the heat an stir in vanilla and salt.
- Let caramel cool completely to room temperature. To quickly cool caramel, pour it into a small bowl and set that bowl inside a larger bowl filled with ice water and stir constantly for several minutes.
To make creamy filling and assemble ice box cake:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl and a hand-held mixer, beat cream cheese until smooth.
- While the mixer is running, add heavy whipping cream a tablespoon at a time to slowly incorporate it into the cream cheese so it stays smooth. Stop and scrape down the bowl as needed. Once enough cream has been added (about ½ a cup) that the mixture is liquid, add the rest all at once. Beat cream mixture on medium high speed until it holds soft peaks.
- Add half of the easy caramel sauce and all of the apples to the bowl and gently fold into the whipped cream mixture until combined.
- Line a 9x5-inch loaf pan with parchment paper, if desired. Spread an even layer of gingersnap cookies on the bottom of the pan, breaking them into pieces as needed to create a complete layer.
- Add ⅓ of caramel whipped cream mixture on top of the gingersnaps and spread into an even layer. Drizzle with more caramel sauce. Repeat 2 more times until there are 3 total layers of gingersnaps, creamy filling, and caramel sauce.
- Chill in the fridge for 4-6 hours before serving.
- To serve, remove cake from pan with the help of the parchment paper and slice, or scoop cake out of the pan with a spoon. Top servings with a generous drizzle of the remaining caramel sauce.
Video
Nutrition
Calories: 499kcal | Carbohydrates: 44g | Protein: 4g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 266mg | Potassium: 210mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1253IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg