Pumpkin Cheesecake Trifle Recipe

Introduction

This Pumpkin Cheesecake Trifle is a delightful layered dessert perfect for autumn gatherings. Combining fluffy angel food cake, creamy pumpkin cheesecake, and whipped cream, it’s both light and indulgent.

Ingredients

• 22 ounces Angel Food Cake
• 1 pint heavy whipping cream
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 16 ounces cream cheese (light works well)
• 15 ounces pure pumpkin
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 3 teaspoons pumpkin pie spice (plus extra for dusting)

Instructions

1. Step 1: In a large bowl or stand mixer, beat the heavy whipping cream, powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form. Set the whipped cream aside.
2. Step 2: In a separate medium bowl, beat the cream cheese until light and fluffy.
3. Step 3: Add the pumpkin puree, brown sugar, 2 teaspoons vanilla extract, and pumpkin pie spice to the cream cheese. Continue beating until thoroughly combined.
4. Step 4: Gently fold one third of the whipped cream into the pumpkin cheesecake mixture.
5. Step 5: Cut the Angel Food Cake into small pieces. Line the bottom of your trifle dish with one third of the cake pieces.
6. Step 6: Layer one third of the pumpkin cheesecake mixture over the cake, then top with one third of the remaining whipped cream.
7. Step 7: Repeat the layers two more times, finishing with the remaining whipped cream on top.
8. Step 8: Sprinkle additional pumpkin pie spice over the top for garnish, if desired.
9. Step 9: Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld and the dessert to chill thoroughly.

Tips & Variations

• Use store-bought or homemade pumpkin pie spice to customize the flavor intensity.
• Swap angel food cake for sponge cake or pound cake if preferred.
• For extra texture, add chopped pecans or toasted walnuts between the layers.
• Make this dessert a day ahead to let the flavors deepen and save time on serving day.

Storage

Store the trifle covered in the refrigerator for up to 3 days. The cake may soften over time but will still taste delicious. Serve chilled, and gently stir the layers before scooping if separation occurs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin puree because canned pie filling contains added sugars and spices that could make the trifle too sweet or overpower the flavors.

Is it possible to make the whipped cream and pumpkin cheesecake layers ahead of time?

Yes, both components can be prepared a day in advance. Keep them covered separately in the fridge, then assemble the trifle just before serving for the freshest texture.

Pumpkin Cheesecake Trifle Recipe

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This Pumpkin Cheesecake Trifle is a layered dessert featuring fluffy angel food cake, creamy pumpkin cheesecake filling, and homemade whipped cream, enhanced with warm pumpkin pie spice. Perfect for autumn gatherings and holiday celebrations, this no-bake trifle combines lightness and richness in every spoonful.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 22 ounces Angel Food Cake

Whipped Cream

• 1 pint heavy whipping cream
• ½ cup powdered sugar
• ½ teaspoon vanilla extract

Pumpkin Cheesecake Filling

• 16 ounces cream cheese (light preferred)
• 15 ounces pure pumpkin puree
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 3 teaspoons pumpkin pie spice (plus extra for dusting)

Instructions

1. Make whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy whipping cream, powdered sugar, and ½ teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form. Set aside for layering.
2. Beat cream cheese: In a separate medium bowl, beat the cream cheese until it becomes light and fluffy, preparing a smooth base for the pumpkin mixture.
3. Make pumpkin cheesecake filling: Add the pure pumpkin puree, brown sugar, 2 teaspoons vanilla extract, and 3 teaspoons pumpkin pie spice to the cream cheese. Continue beating until all ingredients are thoroughly combined and smooth. Gently fold in one-third of the whipped cream to lighten the mixture.
4. Prep angel food cake: Cut the Angel Food Cake into small bite-sized pieces. Line the bottom of a trifle dish with one-third of the cake pieces, creating the first layer.
5. Layer the trifle: Spoon one-third of the pumpkin cheesecake filling evenly over the cake layer. Follow with one-third of the remaining whipped cream, spreading gently to cover the pumpkin layer.
6. Repeat layers: Repeat the layering process two more times, finishing with the last of the whipped cream on top.
7. Add pumpkin spice dusting: Sprinkle additional pumpkin pie spice over the top layer of whipped cream for a fragrant finishing touch.
8. Chill: Refrigerate the assembled trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to set properly.

Notes

• Use light cream cheese for a lower-fat option without sacrificing flavor.
• Angel Food Cake can be store-bought or homemade depending on preference.
• To make this ahead, assemble the trifle up to 24 hours in advance for enhanced flavor.
• For a gluten-free version, ensure the Angel Food Cake is gluten-free or substitute with gluten-free sponge cake.
• Adjust pumpkin pie spice quantity to taste, especially if you love a stronger spice flavor.
• This dessert should be kept refrigerated and consumed within 2-3 days for optimal freshness.

Keywords: pumpkin cheesecake trifle, no-bake dessert, pumpkin dessert, fall dessert, layered trifle, angel food cake dessert