Pumpkin Spice Cheesecake Trifle
This gorgeous Pumpkin Spice Cheesecake Trifle will make a delectable edible centerpiece for your holiday dessert table. It’s not only delicious but, pretty, too.
Made with layers of spice cake, pumpkin cheesecake pudding, and whipped cream, it’s drizzled with caramel and sprinkled with toasted pecans to add a bit of crunch. You can make it in advance and chill then set it out when you’re ready for the sweetest ending to your holiday meal.
As the crisp autumn air settles in and the leaves begin to turn, it’s time to embrace the flavors of the season with a showstopping dessert that captures the essence of fall. Get ready to indulge in the delightful layers of creamy, spiced perfection with the Pumpkin Spice Cheesecake Trifle.
This dessert masterpiece combines the beloved flavors of pumpkin, spices, and velvety cheesecake into a dessert that will leave you craving more.
Imagine sinking your spoon into layers of fluffy pumpkin spice cake, luscious cheesecake filling, and a symphony of autumnal flavors that dance on your palate. The Pumpkin Spice Cheesecake Trifle is a true celebration of all things cozy and comforting, taking the traditional trifle to new heights with the addition of seasonal flair.
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- 1 1/4 cup pecan pieces toasted and divided
- 1 15.25-oz box Spice cake mix plus eggs, water, and oil to prepare
- 2 8-oz cream cheese softened
- 1 15-oz can of pumpkin pie filling
- 1 1/2 cups powdered sugar
- 2 tsp pumpkin pie spice
- 3 8-oz frozen whipped topping thawed
- 1 tsp pure vanilla extract
- 1 16-oz caramel sauce i.e. Ghiradelli
1 ) Preheat the oven to 350°F. Spread the pecan pieces on a baking sheet in a single layer. Toast for 6-8 minutes. Set aside 1/4 cup to garnish the top. Cool.
2 ) Meanwhile, prepare the cake per the package directions using the amount of eggs, oil, and water called for on the box. Bake according to directions in a 13×9-inch baking pan.
3 ) After baking cool completely then cut into 1-inch cubes.
4 ) In a large mixing bowl using an electric mixer, beat together the cream cheese, pumpkin, powdered sugar, pumpkin pie spice and vanilla. Whip for 2 minutes or until smooth, light and fluffy. Fold in one 8-oz whipped topping by hand.
5 ) To assemble, layer 1/3 cubed cake in the bottom of a large trifle bowl. Drizzle with 1/3 caramel sauce and sprinkle with 1/3 pecans. Top with 1/2 pumpkin cheesecake filling.
6 ) Arrange 1/3 cake over pumpkin filling, drizzle with 1/3 caramel sauce and sprinkle with 1/3 pecans. Spread with one 8-oz whipped topping.
7 ) Arrange final 1/3 cake over whipped topping, drizzle with final 1/3 caramel sauce and 1/3 pecans. Spread with remaining pumpkin cheesecake filling.
8 ) Frost the top as desired with the remaining 8-oz whipped topping. Arrange Ginger Snaps on top and sprinkle with additional pecans or a dusting of cinnamon. Chill thoroughly for several hours or overnight.
9 ) Store leftovers chilled.