Maple Pecan & Pumpkin Cheesecake Trifle Recipe

Introduction

This Maple Pecan & Pumpkin Cheesecake Trifle combines warm autumn flavors in a delightful layered dessert. With spiced pumpkin cake, creamy maple pecan filling, and crunchy candied pecans, it’s perfect for gatherings or a cozy night in.

Ingredients

• 1 box pumpkin spice cake mix (or homemade recipe)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 1/2 cups heavy cream (for whipping)
• 1/2 cup candied pecans
• Extra maple syrup for drizzling
• Whipped cream (for layering)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare the pumpkin spice cake according to the box instructions or your homemade recipe. Let the cake cool completely, then cut into cubes.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, maple syrup, and vanilla extract, mixing until creamy. Fold in the chopped pecans.
3. Step 3: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
4. Step 4: In a large trifle dish or individual glasses, layer cubed pumpkin cake, followed by a layer of the maple pecan cheesecake filling, then a layer of whipped cream. Repeat the layers, finishing with whipped cream on top.
5. Step 5: Garnish the trifle with candied pecans and drizzle with extra maple syrup. Serve immediately or refrigerate for up to 4 hours to let the flavors meld.

Tips & Variations

• For a nut-free option, omit the pecans and use crushed graham crackers instead.
• Make your own pumpkin spice cake from scratch using pumpkin puree and warm spices for a homemade touch.
• Use coconut whipped cream as a dairy-free alternative in the filling and layering.
• Chill the trifle before serving to enhance the flavors and make slicing easier if serving in a large dish.

Storage

Store the trifle covered in the refrigerator for up to 2 days. Avoid freezing as the texture of the cream cheese filling and whipped cream may change. To reheat, serve chilled or let sit at room temperature for 10–15 minutes before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, you can assemble the trifle a few hours in advance and refrigerate it to allow the flavors to meld. It should be eaten within 2 days for best texture and taste.

Can I use homemade pumpkin cake instead of a boxed mix?

Absolutely! Homemade pumpkin cake adds a personal touch and can enhance the flavor. Just be sure your cake is fully cooled before layering to keep the trifle from becoming soggy.

Maple Pecan & Pumpkin Cheesecake Trifle Recipe

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4.4 from 132 reviews

This Maple Pecan & Pumpkin Cheesecake Trifle is a decadent layered dessert featuring moist pumpkin spice cake cubes, a creamy maple pecan cheesecake filling, and fluffy whipped cream. Topped with crunchy candied pecans and a drizzle of pure maple syrup, this trifle is perfect for fall celebrations or any special occasion where you want to impress your guests with a show-stopping treat.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Pumpkin Spice Cake:

• 1 box pumpkin spice cake mix (or homemade recipe)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

For the Maple Pecan Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 1/2 cups heavy cream (for whipping)

For the Toppings:

• 1/2 cup candied pecans
• Extra maple syrup for drizzling
• Whipped cream (for layering)

Instructions

1. Bake the Pumpkin Spice Cake: Preheat your oven to 350°F (175°C). Prepare the pumpkin spice cake using either the box instructions or your favorite homemade recipe. Once baked, allow the cake to cool completely. After cooling, cut the cake into bite-sized cubes suitable for layering in the trifle.
2. Make the Maple Pecan Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, pure maple syrup, and vanilla extract, blending until fully incorporated. Gently fold in the chopped pecans to distribute them evenly throughout the filling.
3. Whip the Cream: In a separate clean bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the maple pecan cheesecake mixture to lighten the texture, creating a fluffy and creamy filling perfect for layering.
4. Assemble the Trifle: Using a large trifle dish or individual serving glasses, start by layering a portion of cubed pumpkin spice cake at the bottom. Follow with a generous layer of the maple pecan cheesecake filling, then add a layer of whipped cream. Repeat the layers until the dish is full, finishing with a top layer of whipped cream.
5. Garnish and Serve: Sprinkle the top layer of whipped cream with candied pecans and drizzle with extra maple syrup for added sweetness and texture. Serve the trifle immediately or refrigerate for up to 4 hours to let the flavors meld beautifully before serving.

Notes

• This dessert is best served chilled and can be refrigerated for up to 4 hours before serving.
• For a homemade pumpkin spice cake, use your favorite recipe if preferred over a box mix.
• Ensure cream cheese is softened to room temperature for smooth mixing.
• When whipping the cream, avoid overwhipping to prevent turning it into butter.
• The trifle can be assembled in individual glasses for elegant presentation and easy serving.
• Use pure maple syrup to enhance the rich, authentic maple flavor in the filling and garnish.

Keywords: maple pecan trifle, pumpkin cheesecake trifle, pumpkin spice dessert, layered trifle, fall desserts, holiday dessert