Description
Pumpkin Cheesecake Trifle is the ultimate fall dessert, with creamy pumpkin cheesecake filling, soft cake layers, and a sweet caramel finish. This easy, make-ahead treat is perfect for Thanksgiving, Halloween parties, and cozy autumn gatherings.
Ingredients
Scale
- 1 pound cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 prepared vanilla cake, approximately 12 ounces, cut into cubes
- 1/2 cup caramel sauce
- 1/2 cup crushed graham crackers
- 2 tablespoons powdered sugar, optional
Instructions
- Cut the vanilla cake into bite-sized cubes and allow it to cool completely if freshly baked.
- Beat the softened cream cheese until smooth and creamy.
- Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, and nutmeg. Mix until smooth.
- In a separate chilled bowl, whip the heavy cream until medium-stiff peaks form.
- Gently fold the whipped cream into the pumpkin cheesecake mixture until light and fluffy.
- Arrange half of the cake cubes in the bottom of a trifle bowl.
- Drizzle with caramel sauce and spread half of the pumpkin cheesecake filling over the cake.
- Add the remaining cake cubes and another drizzle of caramel sauce.
- Spread the remaining cheesecake filling evenly over the top.
- Cover and refrigerate for at least four hours or overnight.
- Sprinkle crushed graham crackers over the trifle and decorate with caramel sauce before serving.
- Serve chilled and refrigerate leftovers promptly.
- Prep Time: 25
- Category: Baking
- Cuisine: amircain