This Pumpkin Cheesecake Trifle is sure to impress all holiday season long! Layers of pumpkin cheesecake, whipped cream and angel food cake combine for a fall treat that’s impossible to resist! Gorgeous, simple, and totally delicious! Pumpkin season is finally here! Make sure to try my Cinnamon Sugar Pumpkin Muffins and these Baked Pumpkin Spice Donuts – so good!
Pumpkin Cheesecake Trifle
I couldn’t be more excited to share this delicious trifle recipe with you today. I am a HUGE fan of trifles. Simple, elegant, and always delicious, they’re a terrific addition to any dessert table and are always a favorite at potlucks and parties.
Since National Angel Food Cake Day falls in October I wanted to do something fall-ish to celebrate. And what screams fall more than pumpkin? I am a huge lover of pumpkin recipes and when the fall season rolls around, it’s basically all I can think about. I love coming up with new and delicious ways to enjoy pumpkin each year. I rely on my trusted pumpkin pie spice recipe and off I go!
I have so many favorite pumpkin recipes including this pumpkin pie milkshake and cinnamon sugar pumpkin muffins. Basically, when that canned pumpkin goes on sell, I stock UP.
This trifle took more than one try but you are going to be glad I took the time to perfect this recipe. The creamy pumpkin cheesecake layer is absolutely sinful and is perfectly complemented by the whipped cream and angel food cake.
You’re going to LOVE this dessert! This Pumpkin Cheesecake Trifle is so easy to make and best part? It takes less than 20 minutes to pull together and it looks so pretty in this trifle bowl!
I was thrilled when Sara Lee contacted me about trying their NEW Angel Food Cake. They were so kind as to send me BOXES of Angel Food Cake and I have had a lot of fun “reviewing” it 🙂
The first cake I defrosted was devoured by my two boys in less than two hours. My husband came home and saw the remains of said cake and, I quote, “It looks like little mice have been picking at that cake.” They would run into the kitchen, reach up to the counter and tear off little chunks of the cake and then scurry away. I couldn’t keep them out of it!
What You Need To Make This Pumpkin Cheesecake Trifle
- A trifle bowl – or any clear, glass bowl. The layers don’t have to show through, but seriously, it’s so gorgeous to look at!
- A hand mixer or stand mixer for the cheesecake layer. You want to really mix it good to remove any lumps.
- I sprinkle pumpkin pie spice over the top of the trifle to finish it off. To get the perfect dusting of pumpkin pie spice, use the OXO dusting wand – it’s amazing and one of my favorite tools. I use it all the time with powdered sugar.
I just love how simple yet impressive this trifle is. It’s the perfect go-to dessert all season long!
How To Make this EASY Pumpkin Cheesecake Trifle
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Pumpkin Cheesecake Trifle
Ingredients
- 22 oz Angel Food Cake
- 1 pint heavy whipping cream
- 1/2 cup powdered sugar
- 16 oz cream cheese (I used light)
- 15 oz pure pumpkin (not pumpkin pie filling) Make your own!
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 3 tsp pumpkin pie spice plus extra for dusting the top
Instructions
- Beat cream and powdered sugar together until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until light and fluffy.
- Add pumpkin, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined.
- Fold in one third of the whipped cream.
- Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.
- Layer with one third of the pumpkin mixture followed by one third of the remaining whipped cream.
- Repeat layers twice, finishing with remaining whipped cream.
- Sprinkle with additional pumpkin pie spice, if desired.
- Refrigerate until ready to serve.
Nutrition
More delicious desserts for the holidays:
Caramel Spice Thumbprint Cookies
For all apple recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclosure: Mom On Timeout received product and compensation to create this recipe. All opinions are, as always, 100% my own.
Shelley Drnek says
This dessert looked absolutely delicious and relatively easy to prepare at my daughter’s home for Thanksgiving. I must say everyone thought this was just SO-SO. If there were spices added to the filling it probably would have been terrific. Just not certain how much to add and what to add.
Foy says
I made Skinny Lemon Cheesecake Trifle and instead of raspberries substituted strawberries and blueberries. It was a hit at Thanksgiving Feast, even though it’s not really a holiday dish! I took a picture of it, had to show off dessert!
Schelle says
I made this today for Thanksgiving and the pumpkin cheesecake layer was simply not anywhere near sweet enough. I had to add quite a bit of powdered sugar in addition to the brown sugar (brown sugar in this is not a good idea, imo) to make it edible. My alterations made it taste ok, thankfully, but I doubt I will ever make it again. It was also quite a bit of work, and the time it took me to make this, I could have made an actual cheesecake.
Rachel says
Cheesecake and Pumpkins are a great combo!!! Trifle looks heavenly!
Flo says
Good but I would cut back on the spices next time.
Rebecca says
Super good and easy! Not a fan of angel food cake so I used Sara Lee pound cake, instead. I made the whipped cream this time, which was delicious, but will probably just buy cool whip next time because it’s easier. Already planning on making it again for a thanksgiving!
Trish - Mom On Timeout says
Pound cake is an excellent substitution. I’m planning on making a video for this soon because it’s really just so simple and GOOD. So glad you enjoyed it as much as we do!
Orlando says
Very nice!
Renata Veloso says
I already feel like I’m going to win some more grams.
Katie Gallagher says
This looks really good! I’d love to share it on my site. Would it be okay if I used your recipe and a photo if I link back to you? Thanks!
Bonnie Wetmore says
Hard to use your site when it’s covered with adds and keeps redirecting me to the App Store!!!!
SweetJ says
Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/06/21/light-lemon-blueberry-cheesecake-mini-trifles/
Happy Wednesday and keep on desserting!
Ingrid says
Hello, can you clarify something please? I don’t see where you mixed in the cream CHEESE. You whipped the heavy cream, you beat the cream cheese & then made the pumpkin filling, lightening it up w/a third of the cream. That’s the whipped HEAVY cream, right? Am I just dense? But I don’t see where you actually state what to do with the beaten cream cheese. Am I mixing that with the pumpkin that I’ve lightened? To make a pumpkin cheesecake filling? Help, I’m making this to bring to a function so, I want it perfect. Thank you!!
~ingrid
Trish - Mom On Timeout says
The cream cheese is whipped in step two. In step three you mix in the pumpkin, brown sugar, vanilla extract and pumpkin pie spice INTO the cream cheese. Next fold in one-third of the whipped cream? Does that help?? Sorry for the confusion Ingrid!
Ingrid says
Yes! Thanks so much for replying.
Mel J says
Just made this after I pinned it a week ago and it looks so delish can’t wait to try it! I crumbled flake chocolate on top and it looks gorgeous!
Trish - Mom On Timeout says
Oh what a great idea Mel! Pumpkin and chocolate go so well together!