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.