Pumpkin Spice Cheesecake Trifle

This Pumpkin Spice Cheesecake Trifle will make a stunning edible centerpiece for your holiday dessert table. It features layers of spice cake, pumpkin cheesecake and whipped cream drizzled with buttery caramel and sprinkled with toasted pecans for crunch. You can make it in advance, and chill it until you’re ready to serve dessert for Thanksgiving and fall gatherings.

Easy Pumpkin Spice Cheesecake Trifle Recipe

I love making trifles in every flavor. They’re wonderfully simple to prepare ahead of time, and they’re just as beautiful as they are delicious, proof that we truly eat with our eyes first. With this seasonal spice cake trifle, that sentiment couldn’t be more accurate.

For Thanksgiving, this pumpkin trifle offers a delightful alternative to traditional pumpkin pie. The recipe starts with a boxed cake mix for easy preparation, but once it’s layered and assembled, no one will guess you took a shortcut. One of the best things about trifles is that they benefit from ample chill time, making them the perfect make-ahead dessert. Celebrate the flavors of fall in a fresh, elegant trifle with this stunning dessert, a true showpiece for your holiday table.

Key ingredients to make simple no bake Pumpkin Cheesecake Trifle Recipe: (Scroll down for the full printable recipe card.)

• Spice Cake – One box of Spice cake mix plus eggs, water and oil to prepare as shown on the package.
• Nuts – Chopped toasted pecans for crunch and texture.
• Cream Cheese – Two 8-oz blocks cream cheese forms the cheesecake layer.
• Pumpkin – One 15 ounce can of pumpkin purée gives this trifle its signature flavor.
• Sugar – Powdered sugar for sweetness. (confectioners’ sugar)
• Spice – Two teaspoons pumpkin pie spice.
• Whipped Cream – Three 8-oz containers of frozen whipped topping thawed i.e. Cool Whip or similar.
• Flavoring – One or two teaspoons vanilla extract for creamy floral notes.
• Caramel – One 16-oz bottle caramel sauce i.e. Ghiradelli.
• Garnish: Gingersnap cookies for garnishing, optional.

How to Make the Best Pumpkin Spice Cheesecake Trifle Recipe

• Heat Oven and Toast Pecans – Preheat the oven to 350°F. Spread the pecan pieces on a baking sheet in a single layer. Toast until lightly golden and fragrant.  
• Make Spice Cake Batter – Prepare the cake per the package directions using the amount of eggs, oil and water called for on the box.
• Oven – Bake in a prepared 13×9-inch baking pan per the recipe. Cool in the pan on a wire rack then cut into 1-inch cubes.
• Make Pumpkin Cheesecake Mixture – In a large mixing bowl using an electric mixer, beat together the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice and vanilla. Whip for 2 minutes or until smooth, light and fluffy. Fold in whipped topping by hand.
• Assemble the Pumpkin Cheesecake Trifle -Layer alternate layers of spice cake, caramel sauce, pecans and pumpkin mixture in a large trifle dish.  Repeat until all ingredients are used.
• Whipped Topping – Frost the top with remaining 8-ounce whipped topping.
• Decorate – Arrange Ginger Snaps on top and sprinkle with additional pecans or a dusting of cinnamon.
• Refrigerate – Chill Pumpkin Cheesecake Trifle in the fridge until serving.

Kitchen Equipment to Make Pumpkin Spice Trifle Recipe

• 13×9-inch baking pan to bake the spice cake.
• Sheet pan to toast the pecans.
• Hand mixer or stand mixer.
• Measuring cups and measuring spoons.
• Large bowl.
• Knife and chopping board to cube the cake.
• Large spoon or silicone spatula.
• Wire rack.
• 4 quart or larger trifle bowl or large glass bowl.

Recipe Variations, Tips and Substitutions

• Spice Cake Substitution – Spice cake is perfection for the flavor of this pumpkin spice cake trifle. That said, you could replace the cake layer with butter pecan cake mix, homemade pound cake, yellow cake mix, angel food cake or even chocolate cake.
• Make the Cake Batter Per the Directions on the Package – The spice cake portion of this trifle is prepared per the directions on the box using the amounts called for eggs, water and vegetable oil. Cool the cake completely and cube prior to assembling the trifle. You can easily do this one day in advance, cool then wrap in foil for a timesaver.
• Pumpkin Pie Spice Substitution – If you don’t have pumpkin pie spice you can make your own using 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves or allspice.
• Caramel – You can use a quality thick caramel sauce found with the ice cream toppings or use dulce de leche that’s been warmed slightly until it’s drizzle consistency.
• Powdered Sugar or Brown Sugar – I choose powdered sugar for the pumpkin cheesecake layer for the delicate texture. You could use light brown sugar for more of a molasses flavor.
• Pecans Add Texture – Toasted pecans are my preference for texture. You could use toasted walnuts or skip the nuts and use toffee bits instead for garnishing the top.
• Will the Trifle Get Soggy? It won’t. Trifles are designed to be decadent with a mixture of textures. It’s perfectly fine to make it the night before serving it when using Cool Whip. Fresh homemade whipped cream should be added just before serving. 

Storage and Leftovers

• Leftovers – Store leftover Pumpkin Spice Cheesecake Trifle covered with plastic wrap or scoop it into an airtight container and store chilled in the refrigerator for up to 4 days.
• Freezer – You can freeze this pumpkin trifle but it won’t be as pretty as you’ll have to scoop it into a freezer-safe container which will naturally disturb the layers. It won’t affect the flavor, though! You can freeze leftovers for up to 2 months.

More Pumpkin Spice Desserts to Make

In the MSSK recipe index I also have trifle recipes that feature made-from-scratch cake layers in various flavors such as the ever popular Outrageous Lemon Lovers Trifle and Pecan Praline Caramel Trifle. You may also like to add these pumpkin dessert recipes to your seasonal dessert menu:

• Pumpkin Cream Pie with Bourbon Whipped Cream  will elevate this Thanksgiving classic.
• Individual serving Mini Pumpkin Cheesecakes made in a cupcake pan.
• Pumpkin Spice Butter Cake is topped with whipped cream and drizzled with a bourbon praline sauce.
• Warm Pumpkin Pie Crumble with vanilla ice cream is a bonafide treat.
• Pumpkin Roll with Pecan Toffee Cream Cheese Swirl can be made in advance then sliced and served for dessert.
• Chocolate Chip Pumpkin Bread will thrill the chocolate fans at your table.
• Pumpkin Spice Muffins from The Cookie Rookie.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• Trifle Bowl