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Maple Pecan & Pumpkin Cheesecake Trifle

Indulge in Maple Pecan & Pumpkin Cheesecake Trifle Bliss

Enjoy the magical flavors of autumn with this delightful Maple Pecan & Pumpkin Cheesecake Trifle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Spice Cake
  • 1 cup pumpkin puree ensure it's 100% pure for best results
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 cup brown sugar feel free to use coconut sugar for a healthier option
  • 1 tsp pumpkin pie spice you can make your own blend if preferred
  • 2 large eggs or use flax eggs for a vegan substitute
  • 1 tsp baking powder ensure it's fresh for optimal results
  • 1/2 tsp salt a pinch goes a long way in balancing sweetness
For the Maple Pecan Cheesecake Filling
  • 8 oz cream cheese can use vegan cream cheese for a plant-based option
  • 1/2 cup maple syrup honey can be used for a non-vegan alternative
  • 1 cup powdered sugar adjust quantity based on your taste preference
  • 1 tsp vanilla extract consider using pure vanilla for the best taste
  • 1/2 cup chopped pecans toast for extra depth of flavor
For the Assembly
  • 1 cup candied pecans can make at home or purchase
  • 1 cup whipped cream consider homemade for best results

Equipment

  • mixing bowl
  • Baking Pan
  • Handheld Mixer
  • clear glass trifle dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine pumpkin puree, brown sugar, eggs, and dry ingredients, blending until smooth.
  2. Pour the batter into a greased baking pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow the pumpkin spice cake to cool completely before breaking it into chunks for layering.
  3. In a large bowl, beat cream cheese until smooth before adding maple syrup, powdered sugar, and vanilla extract. Mix until fully combined, then fold in the chopped pecans gently.
  4. Grab a clear glass trifle dish to showcase the beautiful layers of your dessert. Start by placing a layer of broken pumpkin spice cake at the bottom, followed by a generous scoop of the maple pecan cheesecake filling.
  5. Sprinkle a handful of candied pecans over the filling, then repeat this layering process until your dish is full, finishing with a layer of cheesecake.
  6. Once your trifle is assembled, whip heavy cream until soft peaks form. Spread the whipped cream over the top layer of cheesecake filling.
  7. Garnish with extra candied pecans and a light dusting of cinnamon or nutmeg.
  8. Cover the trifle with plastic wrap and place it in the refrigerator. Allow it to chill for at least one hour before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 1200IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Ensure the pumpkin spice cake is completely cool before layering to prevent the cheesecake filling from melting.

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