Pumpkin Cheesecake Trifle (Print-Friendly Version)
A luscious blend of pumpkin cheesecake, fluffy cream, and light angel food cake in a layered fall treat.
# Ingredients:
→ Whipped Cream
01 -
1 cup heavy whipping cream
02 -
2 tablespoons powdered sugar
03 -
1 teaspoon vanilla extract
→ Pumpkin Cheesecake Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup pumpkin puree, canned
06 -
½ cup packed brown sugar
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon pumpkin pie spice
→ Cake Layer
09 -
10 ounces angel food cake, cut into 1-inch cubes
→ Garnish
10 -
1 teaspoon pumpkin pie spice, for dusting
# Steps:
01 -
Combine heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Whip with a mixer on medium-high speed until soft peaks form.
02 -
In a separate bowl, beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice, mixing until fully incorporated and creamy. Gently fold in one-third of the whipped cream to lighten the texture.
03 -
Cut angel food cake into 1-inch cubes and set aside.
04 -
In a clear trifle bowl, layer one-third of the pumpkin cheesecake mixture, followed by one-third of the whipped cream, then a layer of angel food cake cubes. Repeat layering twice more, finishing with whipped cream on top.
05 -
Lightly dust the top layer with pumpkin pie spice. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Notes & Tips:
01 -
Can be assembled up to 1 day in advance. For longer storage, keep components separately in airtight containers for up to 3 days. Whipped cream is freshest when made the day before serving.