Pumpkin Cheesecake Trifle

By Erin

If you’re looking for a delicious Thanksgiving dessert to make next week that is easy to make, this is it. I’m a huge cheesecake lover, so I’d take this over pumpkin pie any day. 😉 This is also served in individual jars, so you know with germs and everything, this is ideal vs. serving in a pie tin with multiple people touching it.

This is such a fabulous recipe that it can be made for a huge crowd in more normal times or for a small party with family at home during these strange covid times. It’s also casual enough that kids can help assemble it.  To save time, I used a pre-made angel cake.  Bonus points – if you use a mason jar,  they travel well and are just super cute.

Notes:

This recipe uses about ⅓ of pre-made angel cake, and it yields approximately six 8 ounce jars.  You’ll want to use jars with wider mouths, as it’s more difficult to layer the ingredients in a jar with a narrow mouth.  These are great eaten immediately, but even better if they have time to chill.  Store in the fridge for up to 3 days.

Prep time : 15 minutes

Rest time : allow to chill.

Ingredients: 

For the angel cake layer:

3 cups of angel cake (about ⅓ of a cake), cut into ½ inch squares or smaller

For the whipped cream:

1.5 cups of whipping cream

½ tablespoon granulated sugar

½ teaspoon of cinnamon

For the pumpkin layer filling:

8 ounces of cream cheese

1 ½ cup of pumpkin puree

4 tablespoons brown sugar

2 teaspoons pumpkin pie spice

½ teaspoon vanilla

Optional: 

¼ cup toasted pecans, chopped

Caramel drizzle

Directions:

Whipped cream: 

To make the whipped cream,  mix 1.5 cups of whipping cream with ½  tablespoon of granulated sugar and ½ teaspoon of cinnamon.  Beat until stiff peaks form.  Set aside.

Pumpkin layer filling:

Mix cream cheese, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until combined.  Gently fold in ⅓ cup of the whipped cream, setting the rest of the whipped cream aside.

To Assemble:

Layer the angel cake with the pumpkin cheese-cake in jars, alternating the layers as shown. Top each jar with a dollop from the remaining whipped cream, and then top with toasted pecans and caramel.  Chill until ready to eat, or up to 3 days. Pumpkin Cheesecake Trifle is now ready to devour! 😉

ENJOY!

Need something festive to drink to go with it? Try this.

Instant Pot Apple Cider