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Pumpkin Cheesecake Trifle

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A simple and delicious layered dessert featuring angel food cake, creamy pumpkin cheesecake filling, whipped cream, and optional toasted pecans and caramel drizzle.

Ingredients

Scale
  • 3 cups angel food cake, cut into ½ inch squares or smaller
  • 1.5 cups whipping cream
  • ½ tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 ½ cup pumpkin puree
  • 8 ounces ⅓ less fat cream cheese
  • 4 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon vanilla
  • ¼ cup toasted pecans, chopped (optional)
  • Caramel sauce for drizzle (optional)

Instructions

  1. For the Whipped Cream: In a medium bowl, mix the sugar and cinnamon with the whipping cream. Beat with a mixer on medium-high speed until stiff peaks form. Set aside.
  2. For the Pumpkin Cheesecake Filling: In a separate bowl, mix the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, and vanilla together until combined. Gently fold in ⅓ cup of the whipped cream. Save the remaining whipped cream to top each individual trifle.
  3. To Assemble the Trifles: Place a layer of pumpkin mixture into the bottom of the glass. Add a layer of the angel food cake on top. Continue with another layer of pumpkin mixture then angel food cake until you reach the top of the glass.
  4. Top each jar with the remaining whipped cream divided equally among the trifles. Chill in the refrigerator until ready to serve.
  5. Before serving, top with the pecan pieces and caramel drizzle if desired.

Notes

This trifle is best served chilled and can be made ahead of time. The optional pecans and caramel drizzle add a nice crunch and extra sweetness. Use less fat cream cheese for a lighter version.

Nutrition

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