Step 1: Prepare the Spiced Apples: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced apples, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and a pinch of salt. Cook, stirring occasionally, until the apples are tender-crisp, about 8-10 minutes. Stir in 2 tablespoons of the caramel sauce and cook for another 2 minutes until slightly thickened. Remove from heat and let cool completely.
Step 2: Make the Creamy Cheesecake Layer: In a large bowl, beat the softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. In a separate cold bowl, whip 2 cups cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
Step 3: Assemble the Trifle: Choose a large, clear glass trifle bowl (about 3-4 quart capacity). Start with a layer of crumbled shortbread cookies (about one-third of the total). Next, spread half of the cooled spiced apples over the cookies. Follow with half of the cream cheese mixture, smoothing it gently. Drizzle generously with caramel sauce (about ¼ cup).
Step 4: Repeat Layers: Repeat the layers once more: another third of the cookies, the remaining apples, the rest of the cream cheese mixture, and another caramel drizzle. Top with the remaining crumbled cookies.
Step 5: Chill and Serve: Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Before serving, you can add a final drizzle of caramel sauce and a few thin apple slices or a sprinkle of cinnamon for garnish. Serve chilled and enjoy!