With the holidays quickly approaching I thought I might change things up a bit and make an easy, no-bake Pumpkin Cheesecake Trifle.
I don’t know about you, but I often find myself with a giant list of all the things that I want to make for Thanksgiving or Christmas and I end up making maybe half. LOL For me it usually has to do with my regular mommy duties, sprinkled with a little procrastination, and coming to the realization that we typically have WAY too much food at our family gatherings. Seriously, we could feed ourselves and at least 2 of the neighbor’s houses… AND their guests.
Another challenge that I have is I usually want to make something new, but then there’s the family favorites. I may not be let into the party if I don’t bring pumpkin gooey bars to Thanksgiving. Well this year I believe that I’ve come up with something tasty that won’t have me stuck eating turkey in the foyer. My husband even said, “this will be a good new dessert for Thanksgiving this year.” Exactly what I was going for!
My sister in law makes a delicious strawberry trifle! That was my inspiration for this pumpkin cheesecake trifle. I think trifles are fun because of the visual aspect and there’s just something cool about being the first one to dig in to get all those yummy layers on your plate. 😉
Speaking of layers… this Pumpkin Cheesecake Trifle begins with some chunks of butter loaf cake, chopped pecan topping, pumpkin cheesecake filling, some more pecans, a creamy whipped cream cheese topping, then repeat all that for another round and finish it off with the crunchy pecans right on top.
With all the craziness that comes with prepping for the holidays this dessert can be the thing you DON’T stress over.
xox Roxana
- PECAN TOPPING
- 1 c chopped pecans
- 4 graham crackers, crushed
- 2 Tbsp brown sugar
- 2 Tbsp butter, melted
- pinch of salt
- PUMPKIN CHEESECAKE TRIFLE
- 1 lb butter loaf cake or pound cake (I used store bought)
- PUMPKIN FILLING
- 8oz brick of cream cheese, room temperature
- 1 c sugar
- 1 tsp vanilla
- pinch of salt
- 15oz can pureed pumpkin
- 2 tsp cinnamon
- 1 tsp nutmeg
- WHIPPED CREAM CHEESE FILLING
- 8oz brick of cream cheese, room temperature
- 1/4 c sugar
- 1 tsp vanilla
- 1/4 c pumpkin spice coffee creamer
- pinch of salt
- 8oz container of whipped topping, thawed
- In a sturdy ziploc bag crush the graham cracker.
- Add the pecans, brown sugar, salt, and melted butter to the graham crackers. Mix it all around by mashing the bag and set aside.
- In a large bowl, beat the cream cheese and sugar until smooth using an electric hand mixer.
- Add the vanilla and salt and continue beating until smooth and everything is incorporated.
- Finally add the pumpkin, cinnamon, and nutmeg and mix until smooth. Set this aside and make the whipped cream cheese filling.
- In another large bowl beat the cream cheese and sugar together until smooth using an electric hand mixer.
- Add the vanilla, pumpkin spice coffee creamer, and salt and beat until smooth.
- Gently fold in the container of whipped topping into the cream cheese mixture.
- Grab an 8-9″ trifle bowl and break up the cake into small chunks into the bottom of the bowl.
- Sprinkle 1/4c of pecan topping over the cake.
- Next spread 1/2 the pumpkin filling evenly over the cake making sure to get to the edges so that all the layers can be seen, top that with another 1/4c of pecan topping.
- Now evenly spread the whipped cream cheese filling over the pumpkin and pecans.
- Repeat all the layers one more time… cake, 1/4c pecans, pumpkin, 1/4c pecans, whipped cream cheese filling.
- Finally top it all off with the remaining pecan topping and chill for at least 2 hours.
- To serve be sure to use a large spoon and scoop the portions by going straight down to get all the layers.
MORE HOLIDAY DELICIOUSNESS:
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