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Pumpkin Cheesecake Trifle

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This Pumpkin Cheesecake Trifle is a show-stopping dessert featuring layers of spice cake, a creamy pumpkin cheesecake filling, and fluffy whipped cream. Topped with crushed gingersnap cookies for a delightful crunch, it’s perfect for holiday gatherings.

Ingredients

Scale
  • 1 box spice cake mix (prepared according to package instructions, cooled and cut into 1-inch cubes)
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup brown sugar, packed
  • 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • 3 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 16 ounces heavy whipping cream
  • 1/3 cup powdered sugar
  • 4–5 crushed gingersnap cookies (or 1/3 cup toffee bits), for topping

Instructions

  1. Bake the spice cake mix according to package instructions. Let cool, then cut into 1-inch cubes and set aside.
  2. In a large mixing bowl, beat the softened cream cheese until fluffy. Add the brown sugar and mix until smooth. Stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until well incorporated.
  3. In a separate clean, cold bowl, add the heavy whipping cream, powdered sugar, and a splash of vanilla. Whisk on high speed until stiff peaks form, about 1-2 minutes. Do not overbeat.
  4. In a large trifle dish, layer the spice cake cubes, pumpkin cheesecake filling, and whipped cream. Repeat layers until all ingredients are used, ending with a layer of whipped cream.
  5. Top with crushed gingersnap cookies or toffee bits. Chill in the refrigerator for at least 1 hour before serving.

Notes

For best results, use room temperature cream cheese to avoid lumps. You can substitute gingersnap cookies with crushed shortbread or pecans for a different flavor. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-cheesecake-trifle-2/