Best Pumpkin Cheesecake Trifle Recipes

PUMPKIN CHEESECAKE TRIFLE RECIPE - (4.6/5)

Pumpkin Cheesecake Trifle Recipe - (4.6/5) image

Provided by HotDishHomemaker

Number Of Ingredients 14

Ingredients

1 (18.25-ounces) Box Spice Cake Mix
1 (3.4-ounces) Vanilla Instant Pudding Mix
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Pumpkin Puree (not the pumpkin pie mix)
3 Eggs
1 and 1/2 Teaspoons Cinnamon
1/4 Teaspoon Cloves
1/4 Teaspoon Nutmeg
2 Cups Cold Milk
2 (3.4-ounces.) Cheesecake Flavor Instant Pudding Mix
2 Cups Whipped Topping
1 Cup Pecan Pieces
1 Cup English Toffee Bits

Steps:

Preheat oven to 350˚F. Spray a 9 x 13 cake pan with cooking spray, set aside. In a large mixing bowl, add the Cake Mix, Vanilla Pudding Mix, Pumpkin, Oil, Water, Eggs, Cinnamon, Nutmeg, and Cloves. Beat with a hand mixer until well combined, then pour the batter into the prepared pan. Bake for 45 minutes then use a toothpick inserted in the center of the Cake to see if the Cake is done. If it comes out clean the Cake is done. All ovens cook differently so you may need to bake and additional 5 minutes. Cool the Cake completely, then cut it into 1-inch cubes. Whisk together the Milk and Cheesecake Pudding Mix. Allow to set, about 2-3 minutes, then fold in the Whipped Topping. Layer 1/3 of the Cake Cubes in the bottom of a Trifle bowl. Next layer 1/3 of the Cheesecake Pudding mixture on top of the Cake Cubes. Then add 1/3 of the Pecans and Toffee Bits on top of the Pudding Mixture. Repeat layers ending with Cheesecake mixture on top and garnish the top with remaining Pecans and Toffee bits. Recipe by: Hot Dish Homemaker

PUMPKIN CHEESECAKE TRIFLE

Pumpkin Cheesecake Trifle image

Provided by My Food and Family

Categories Home

Number Of Ingredients 7

Ingredients

16 oz. PHILADELPHIA Cream Cheese, softened to room temperature
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 cup caramel ice cream topping, divided
1/2 tsp. pumpkin pie spice
1 cup cold heavy whipping cream
1 pound cake, cut into cubes (5 or 6 slices of any store bought variety will work

Steps:

In a large bowl, combine the cream cheese and sugar. Beat on medium speed until creamy, about 2 minutes. Add the pumpkin, ¼ cup caramel, and spice to the mixture. Continue beating until light and fluffy.
In another bowl, whip the heavy cream until soft peaks form. Beat in 2 to 3 tablespoons caramel sauce. Fold half of the whipped cream into the cream cheese mixture. Save the rest for topping.
Line 4 ramekins with a layer of the pound cake. Spoon a layer of the pumpkin cream cheese mixture over the cake layer. Repeat the layers ending with the cream cheese mixture.
Top each ramekin with remaining whipped cream. Drizzle with the rest of the caramel sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g