Pumpkin Cheesecake Trifle
The most food-focused holiday in our culture will soon be here. Please don’t be overwhelmed by anxiety if you will be dusting off your apron and hosting a crowd. Remember that although the food is important, there is more to Thanksgiving than just a meal. This is one of my favorite, EASY, low-stress, make ahead desserts that is always requested again and again!
Pumpkin Cheesecake Trifle
This recipe can be made in one large bowl or divided among individual serving dishes (any small clear glasses with a stem would work wonderfully). You’ll love how easy this recipe is, and it does not require any cooking.
Author: Chef Jessica Bright
Cuisine: Thanksgiving
Recipe type: Dessert
Serves: 8
Prep time:
Total time:
Ingredients
- 1 lb. crispy gingersnap cookies
- 8 oz. cream cheese, softened
- ½ tsp salt
- 1 cup (packed) brown sugar
- 1 tsp ground ginger
- ½ tsp ground cloves
- 2 tsp ground cinnamon
- 15 oz. canned pumpkin
- 16 oz. cream cheese
- 1 cup (packed) brown sugar
- 1 TBSP vanilla extract
- ½ cup heavy whipping cream
- Optional garnish: toffee pieces (“Heath”) or toasted pecans and honey
Instructions
- Crush ginger snaps to small pieces.
- Layer half the bag in a trifle bowl or medium clear glass bowl.
- In a mixing bowl, use your electric mixer to beat one package (8 oz.) of cream cheese until soft; add brown sugar, ginger, cloves, cinnamon and pumpkin. Beat until smooth then pour over crumbs in bowl.
- Top the pumpkin layer with the remaining ginger snaps.
- In a clean bowl, beat the remaining cream cheese (16 oz.) until smooth.
- Add the remaining cup of brown sugar, heavy cream, and vanilla. Beat with an electric mixer until well mixed, about 2 minutes, on high power.
- Pour over the second ginger snap layer.
- Garnish with toffee pieces and toasted pecans, if desired.
- Chill at least 2 hours before serving.
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