Step 1: Prepare the Spiced Apples: In a large skillet over medium heat, melt the unsalted butter. Add the diced apples, brown sugar, 1 teaspoon cinnamon, nutmeg, and cloves. Cook for 5-7 minutes, stirring occasionally, until apples begin to soften.
Step 2: Add the 2 tablespoons of water to the skillet, cover, and continue to cook for another 5-10 minutes, or until the apples are tender but still hold their shape. Remove from heat and let the apples cool completely.
Step 3: Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and 1/2 teaspoon cinnamon. Beat until fully combined and light, scraping down the sides of the bowl.
Step 4: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
Step 5: Assemble the Trifle: Have your cooled spiced apples, cheesecake filling, cake cubes, and caramel sauce ready. Use a large trifle bowl (3-4 quart capacity) for layering.
Step 6: Place one-third of the pound cake cubes at the bottom of the trifle bowl, covering the base. You may gently press them down to form an even layer.
Step 7: Drizzle generously with about 1/4 cup of caramel sauce over the cake layer.
Step 8: Spoon about half of the cooled spiced apples evenly over the caramel-drizzled cake. Spread them gently to cover the layer.
Step 9: Carefully spread about half of the cheesecake filling over the apple layer, smoothing it to the edges of the bowl.
Step 10: Repeat the layers: Add another third of the cake cubes, drizzle with another 1/4 cup of caramel sauce, top with the remaining spiced apples, and then the remaining cheesecake filling.
Step 11: Finish with the remaining cake cubes. Liberally drizzle the top with more caramel sauce. If desired, garnish with chopped pecans or toffee bits.
Step 12: Cover the trifle loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set before serving.