Go Back
–+ servings
A glass cup filled with layers of pumpkin mousse, whipped cream, and meringue, topped with caramel sauce and chopped pecans, with a spoon inside.
Print

Easy Pumpkin Cheesecake Trifle Recipe

A Pumpkin Cheesecake Trifle is a simple treat with layers of cake, creamy pumpkin cheesecake, then topped with whipped cream & crunchy nuts.
Course Dessert
Cuisine American
Prep Time 15 minutes
Assemble time 10 minutes
Total Time 25 minutes
Servings 6
Calories 673kcal
Author Sherri Hagymas

Ingredients

Angel Food Cake Layer:

  • 3 cups angel food cake cut into ½ inch squares or smaller

Whipped cream Layer:

  • 1.5 cups whipping cream
  • ½ tablespoon sugar
  • ½ teaspoon cinnamon

Pumpkin Cheesecake Layer

  • 1 ½ cup pumpkin puree
  • 8 ounces ⅓ less fat cream cheese
  • 4 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon vanilla

Optional:

  • ¼ cup toasted pecans chopped
  • Caramel sauce for drizzle

Instructions

For the Whipped Cream:

  • In a medium bowl, mix the with sugar and cinnamon with the whipping cream.
  • Beat with a mixer on medium speed high until stiff peaks form.
  • Set aside.

For the Pumpkin Cheesecake Filling:

  • In a separate bowl, mix the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice and vanilla together until combined.
  • Gently fold in ⅓ cup of the whipped cream.
  • Save the remaining whipped cream to top each individual trifle.

To Assemble the Trifles:

  • Place a layer of pumpkin mixture into the bottom of the glass.
  • Add a layer of the angel food cake on top.
  • Continue with another layer of pumpkin mixture then angel food cake until you reach the top fo the glass
  • Then top each jar with the remaining whipped cream divided equally among the trifles.
  • Chill in the refrigerator until ready to serve.
  • Top with the pecans pieces and caramel drizzle if desired before serving.

Notes

Substitute Cool Whip Topping for the homemade whipped cream.
Use wide mouth glasses or jars for easier assembly.
You can serve immediately but preparing the day before is great too.
Store in the refrigerator for 3-4days.
Substitute fat free cream cheese for even lower calories

Nutrition

Calories: 673kcal | Carbohydrates: 89g | Protein: 13g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 810mg | Potassium: 451mg | Fiber: 3g | Sugar: 49g | Vitamin A: 10616IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 1mg
QR Code linking back to recipe