Introduction
Indulge in the delicious layers of fall flavors with this delightful pumpkin cheesecake trifle. Featuring a light and airy angel food cake base, a rich cream cheese filling infused with pumpkin and warm spices, and topped with fluffy whipped topping, this dessert is perfect for autumn gatherings or any occasion that calls for a sweet treat. The combination of textures and flavors ensures that each bite is a festive celebration.
Detailed Ingredients with measures
1 (14-ounce) store-bought angel food cake
2 (8-ounce) packages cream cheese, softened
1¼ cups granulated sugar
1 tablespoon pumpkin pie spice, plus extra for dusting
2 teaspoons pure vanilla extract
1 (15-ounce) can pumpkin puree
3 (8-ounce) containers whipped topping, thawed
Prep Time
15 minutes
Cook Time, Total Time, Yield
Total Time: 4 hours (includes chilling)
Yield: Serves 12-15
This pumpkin cheesecake trifle layers the bright flavors of pumpkin and spice with the lightness of angel food cake, creating a dessert that is as beautiful as it is delicious. Perfect for gatherings, this dessert will surely impress your guests and leave them craving more. Enjoy the delightful combination of creamy, fluffy, and cake textures in every spoonful!
Detailed Directions and Instructions
Step 1: Prepare the Cake
Slice the angel food cake into 1-inch cubes, ensuring uniform sizes for a stable trifle base.
Step 2: Mix the Cream Cheese
In a large mixing bowl, beat the softened cream cheese using a hand mixer on medium-high speed for 1½ to 2 minutes until completely smooth.
Step 3: Add Flavorings
Add the granulated sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Continue mixing for another 1½ to 2 minutes until fully incorporated.
Step 4: Incorporate Pumpkin
Add the pumpkin puree to the cream cheese mixture and mix until well combined, ensuring no streaks remain.
Step 5: Fold in Whipped Topping
Gently fold in one container of thawed whipped topping until no streaks are visible.
Step 6: Create the Base Layer
In a trifle bowl, create a single layer of angel food cake cubes at the bottom, fitting them tightly to form a sturdy base.
Step 7: Add Pumpkin Cheesecake Mixture
Spoon half of the pumpkin cheesecake mixture over the cake cubes, smoothing it evenly with a spoon or offset spatula.
Step 8: Layer Whipped Topping
Spoon one of the remaining containers of whipped topping over the pumpkin cheesecake layer, smoothing it out evenly.
Step 9: Repeat with Cake Cubes
Add another layer of angel food cake cubes over the whipped topping.
Step 10: Repeat Layers
Repeat the layering with the remaining pumpkin cheesecake mixture and then the last container of whipped topping, smoothing each layer evenly.
Step 11: Finish with Spice
Sprinkle additional pumpkin pie spice over the top layer of whipped topping.
Step 12: Chill the Trifle
Cover the trifle with plastic wrap and chill in the refrigerator until ready to serve.
Notes
Serving Suggestions
Consider serving with a dusting of pumpkin pie spice for extra flavor and presentation.
Storage Instructions
This trifle is best enjoyed within 2-3 days of preparation when stored in the refrigerator.
Variations
Feel free to add layers of chopped nuts or caramel sauce for added texture and flavor.
Cook techniques
Cutting the Cake
Slice the angel food cake into 1-inch cubes, ensuring even sizes for a stable trifle base.
Mixing Cream Cheese
Use a hand mixer on medium-high speed to beat softened cream cheese until completely smooth.
Incorporating Ingredients
Add granulated sugar, pumpkin pie spice, and vanilla extract to the cream cheese, mixing until fully incorporated.
Combining Pumpkin Puree
Blend the pumpkin puree into the cream cheese mixture until there are no visible streaks.
Folding in Whipped Topping
Gently fold in one container of thawed whipped topping to the pumpkin cheesecake mixture until smooth.
Layering in Trifle Bowl
Create layers of angel food cake cubes, pumpkin cheesecake mixture, and whipped topping in a trifle bowl for an appealing presentation.
Chilling the Trifle
Cover the trifle with plastic wrap and chill in the refrigerator to allow flavors to meld before serving.
FAQ
Can I use homemade angel food cake instead of store-bought?
Yes, you can use homemade angel food cake for a fresher taste.
What can I substitute for cream cheese?
You can substitute cream cheese with mascarpone or a vegan cream cheese alternative.
How long can the trifle be stored in the refrigerator?
The trifle can be stored in the refrigerator for up to 3 days, but it’s best enjoyed within 1-2 days for optimal freshness.
Can I make this trifle ahead of time?
Yes, you can assemble the trifle a day before serving and let it chill in the refrigerator.
Is there a gluten-free option for angel food cake?
Yes, look for store-bought gluten-free angel food cake or make your own using gluten-free flour.
Conclusion
This Pumpkin Cheesecake Trifle combines the light, airy texture of angel food cake with the rich, creamy flavors of pumpkin cheesecake. It’s an impressive dessert that’s perfect for fall gatherings or any festive occasion. The layers of whipped topping and pumpkin cheesecake create a delightful taste experience that is sure to please your guests.
More recipes suggestions and combination
Chocolate Angel Food Cake Trifle
Replace the angel food cake with chocolate angel food cake and layer with chocolate mousse and whipped cream for a decadent chocolate dessert.
Berry Custard Trifle
Swap the pumpkin puree with mixed berry compote and use a creamy vanilla custard instead of the pumpkin cheesecake mixture for a fresh, fruity trifle.
Banana Cream Trifle
Use banana pudding in place of the pumpkin cheesecake mixture and layer with sliced bananas and whipped cream for a classic banana cream dessert.
Salted Caramel Pecan Trifle
Incorporate salted caramel sauce between layers and add crushed pecans for a delicious twist on the traditional trifle.
Apple Cinnamon Trifle
Replace the pumpkin puree with spiced apple filling and use a cream cheese frosting as the filling for a delectable fall-inspired dessert.
