Pumpkin Spice Cheesecake Trifle

Course Dessert, Trifle

Cuisine American, Southern

Keyword pumpkin-chesecake-trifle, pumpkin-spice-cheesecake-trifle, pumpkin-trifle-recipe

Prep Time 25

Cook Time 40

Chill Time 4

Total Time 5 5

Servings servings

Calories 391kcal

Author Melissa Sperka

Ingredients

1 1/4 cup chopped pecan pieces toasted and divided
1 15.25-oz box Spice cake mix plus eggs, water and oil to prepare
2 8-oz blocks cream cheese softened
1 15-oz can pumpkin
1 1/2 cups powdered sugar
2 tsp pumpkin pie spice
3 8-oz frozen whipped topping thawed i.e. Cool Whip or similar
1 or 2 tsp vanilla extract
1 16-oz bottle caramel sauce i.e. Ghiradelli
gingersnap cookies for garnishing optional

Instructions

Preheat the oven to 350°F. Spread the pecan pieces on a baking sheet in a single layer. Toast for 6-8 minutes. Set aside 1/4 cup to garnish the top. Cool.
Make Spice Cake: Meanwhile, prepare the cake per the package directions using the amount of eggs, oil and water called for on the box. Bake according to directions in a 13x9-inch baking pan. Cool in the pan on a wire rack. After cooling completely, cut into 1-inch cubes.
Pumpkin Cheesecake Filling: In a large mixing bowl using an electric mixer, beat together the cream cheese, pumpkin, powdered sugar, pumpkin pie spice and vanilla. Whip for 2 minutes or until smooth, light and fluffy. Fold in one 8-oz whipped topping by hand.
To Assemble: Layer 1/3 cubed cake in the bottom of a large trifle bowl. Drizzle with 1/3 caramel sauce and sprinkle with 1/3 pecans. Top with 1/2 pumpkin cheesecake filling.
Arrange 1/3 cake over pumpkin filling, drizzle with 1/3 caramel sauce and sprinkle with 1/3 pecans. Spread with one 8-oz whipped topping.
Arrange final 1/3 cake over whipped topping, drizzle with final 1/3 caramel sauce and 1/3 pecans. Spread with remaining pumpkin cheesecake filling.
Frost the top as desired with remaining 8-oz whipped topping. Arrange Ginger Snaps on top and sprinkle with additional pecans or a dusting of cinnamon. Chill thoroughly for at least 4 hours or overnight.
Store leftovers chilled.
Homemade Whipped Cream: If you prefer to make your own whipped cream for this recipe, you can. You'll need the equivalent of 6 cups of whipped cream.
Use 3 cups of heavy cream whipped with 1/3 cup granulated sugar and 1 teaspoon vanilla extract.
Whip using a hand mixer until stiff peaks form then proceed with the trifle recipe.
**Please note, fresh whipped cream isn't as stable as Cool Whip so add the topping on the day you plan on serving the pumpkin spice trifle.**

Notes

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.

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