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Chef Jessica Bright

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You are here: Home / Uncategorized / Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle

Trifles can be an easy and elegant option for dessert.  This recipe can be made in one large bowl or divided among individual serving dishes (small clear glasses with a stem would work wonderfully).  You’ll love how easy this recipe is, and it doesn’t require any cooking.  

Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle

Yield: 8 servings
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

Trifles can be an easy and elegant option for dessert. This recipe can be made in one large bowl or divided among individual serving dishes (small clear glasses with a stem would work wonderfully). You’ll love how easy this recipe is, and it doesn’t require any cooking.

Ingredients

  • 1 package Gingersnaps

Pumpkin Layer

  • 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 

Cheesecake Layer

  • 16 oz. cream cheese
  • 1 cup (packed) brown sugar
  • 1 TBSP vanilla extract
  • ½ cup heavy whipping cream

Instructions

    Crush ginger snaps to small pieces. Layer half the bag in a trifle bowl.

    In a mixing bowl use your electric mixer to beat 8 oz cream cheese until soft, add sugar, brown sugar, ginger, cloves, cinnamon, and can of pumpkin. Beat until smooth then pour over crumbs in bowl. Top the pumpkin layer with the remaining ginger snaps.

    In another bowl, beat the remaining 16 oz. cream cheese until smooth. Add the remaining cup of brown sugar, heavy cream and vanilla. Beat until well mixed, about 2 minutes on high power. Pour over the second gingersnap layer. Garnish with toffee pieces and toasted pecans if desired.

    Chill at least 2 hours and serve.

Notes

To make individual trifles follow the same steps as for a large trifle but divide each layer among 8 individual trifle cups, glass jars, or clear glass bowls.

© Chef Jessica Bright, KitchenAble Cooking School, Tallahassee, FL
Cuisine: American / Category: Desserts
Thank you to Fun 4 Tally Kids for having Slim Jim come by and lend a hand in the kitchen!

Previous Post: « Soft Pretzels
Next Post: Fresh-Baked Cranberry Sauce & Cranberry Orange Relish »

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