Pumpkin Cheesecake Trifle
Ingredients:
- 22 ounces Angel Food Cake
- Whipped Cream:
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Pumpkin Cheesecake:
- 16 ounces cream cheese (light preferred)
- 15 ounces pure pumpkin (not pumpkin pie filling)
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 3 teaspoons pumpkin pie spice, plus extra for dusting
Directions:
1. Prepare the whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Whip until stiff peaks form and set aside.
2. In a separate bowl, beat the cream cheese until smooth and creamy.
3. Add the pure pumpkin, brown sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix thoroughly until well combined and smooth.
4. Cut the angel food cake into bite-sized cubes.
5. In a large trifle dish or individual serving glasses, layer the dessert starting with a layer of angel food cake pieces.
6. Spoon a layer of the pumpkin cheesecake mixture over the cake.
7. Add a layer of whipped cream on top of the pumpkin cheesecake layer.
8. Repeat the layering process until all ingredients are used, finishing with a layer of whipped cream.
9. Dust the top layer with additional pumpkin pie spice for garnish.
10. Chill the trifle in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes (including chilling)
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use homemade pure pumpkin puree instead of canned pumpkin pie filling for a fresher, less sweet flavor.
Chill the trifle well to allow the layers to set and flavors to meld beautifully.