Pumpkin Cheesecake Trifle
A delicious, no-bake pumpkin cheesecake filling, layered with a crunchy crumble and fresh whipped cream!
- 3 cups Sprouts Pumpkin Snaps about 30 cookies - see notes for substitutions
- 1 cup chopped pecans
- 4 tablespoons butter melted
Cheesecake & Whipped Cream
- 2 cups heavy whipping cream
- 1 1/4 cups powdered sugar divided
- 8 oz cream cheese 1 block
- 1 cup canned pumpkin puree I used Sprouts brand
- 1 teaspoon Pumpkin Pie Spice I used Sprouts brand
- 1 teaspoon vanilla extract
Make the crumble
Preheat oven to 350°F.
Chop or crush the cookies so there are some crumbs and some small bite sized pieces. Chop pecans. Melt butter.
Combine cookies, pecans and butter in a bowl and stir until well combined. Spread onto a baking sheet and bake for 7-10 minutes. Remove from oven and set aside to cool. (Note- The crumble can be made ahead of time and stored in a airtight container up to 1 week)
Make the filling layers
While you gather ingredients, chill mixing bowl and beaters in the freezer.
Pour heavy cream into chilled bowl and beat (with the whisk attachment) until the cream begins to thicken. Slowly add 1/2 cup powdered sugar, while mixing. Continue to beat until fluffy and thickened. Scoop whipped cream into a different bowl and set in the fridge.
Prepare pumpkin cheesecake filling by first blending the cream cheese (in the empty bowl you just made the whipped cream in) until smooth. Add remaining 3/4 cup powdered sugar, pumpkin, pumpkin pie spice and vanilla, and blend until smooth and well incorporated.
Remove whipped cream from the fridge and gently fold in about 1/2 of the whipped cream into the pumpkin mixture. Reserve the other 1/2 of the whipped cream.
Add a thin layer of crumble to the bottom of each dish, then add a layer of pumpkin filling, then whipped cream. Repeat (crumble, pumpkin, whipped cream). Garnish with a bit of additional crumble.
Serve immediately or keep in the fridge up to 2 hours.
Ingredient substitutions -
In place of Pumpkin Snaps, feel free to use ginger snaps, cinnamon graham crackers, or regular graham crackers and add 1/2 teaspoon of cinnamon to the mixture (before baking).
Feel free to omit the pecans if needed, and simply increase the amount of cookies.
In place of pumpkin pie spice (in the filling mixture), use 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves.
Calories: 663kcal | Carbohydrates: 59g | Protein: 7g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 336mg | Potassium: 359mg | Fiber: 3g | Sugar: 30g | Vitamin A: 6042IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 4mg