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
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.
