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 â…“ 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.