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Pumpkin Cheesecake Trifle

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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-recipe

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!

 This Pumpkin Cheesecake Trifle is sure to impress all 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! // Mom On Timeout

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

Pumpkin Cheesecake Trifle - This gorgeous dessert takes less than 20 minutes to prepare! An easy, stunning dessert that will WOW your guests!
Course Dessert
Cuisine American
Keyword pumpkin
Servings 16 servings
Calories 364kcal
Author Trish - Mom On Timeout

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

Serving: 16g | Calories: 364kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 305mg | Potassium: 182mg | Sugar: 27g | Vitamin A: 4950IU | Vitamin C: 1.4mg | Calcium: 97mg | Iron: 0.7mg

 This Pumpkin Cheesecake Trifle is sure to impress all season long! Layers of pumpkin cheesecake, whipped cream and angel food cake combine for a fall treat that's impossible to resist! Gorgeous, simple, impressive, and totally delicious! Perfect for entertaining! // Mom On Timeout

More delicious desserts for the holidays:

caramel-spice-cake-mix-cookies-recipe

Caramel Spice Thumbprint Cookies

pumpkin-pie-milkshake-recipe

Pumpkin Pie Milkshakes

slow-cooker-pumpkin-cake

Slow Cooker Pumpkin Pie Cake

easy-pumpkin-snickerdoodles

Pumpkin Pie Snickerdoodles

Trish Signature Block

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.

Comments

  1. 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.

    Reply

  2. 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!

    Reply

  3. 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.

    Reply

  6. 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!

    Reply

  12. 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

    Reply

  13. 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!

    Reply

  16. Jessica says

    Trish- what’s the best way to serve this? Just spoon it on to plate or does it keep shape and you can cut it? Thanks in advance. Jessica

    Reply

  17. Tina says

    Do you know how far in advanced you could make this? I want to make it for Thanksgiving but I want to make it in advanced. Thanks!

    Reply

  38. RachieDawn says

    Just plain is best, but sometimes class it up with some berries and whipped cream. Showed the hubs this recipe and he’s in! We’ll be trying it this way before Thanksgiving for sure!

    Reply

  45. Melissa Lynch says

    Angel food cake is good by itself, great with a chocolate drizzle, but best with strawberries and whipped cream.

    Reply

  60. Michelle S. says

    I like it best with crushed strawberries and a bit of sugar mixed in so it makes a nice strawberry juice that soaks into the cake.

    Reply

  71. Janee Hassell says

    I love cheesecake in trifles. This pumkin cheesecake trifle looks to die for. I can’t wait to try it. Thanks for the give a way.

    Reply

  72. Jessica M. says

    My favorite way to enjoy Angel Food cake is cut into cubes, with jello poured over it. Yummy!! And add whipped cream too!

    Reply

  89. Susan M. says

    I can eat that stuff plain or slathered… LOVE angel food cake and am embarrassed to admit I’ve downed more than my fair share of torn off chunks.

    Thanks for the opportunity!

    Reply

  91. Amy says

    Angel food cake is one of my favorites.. My grandma used to make it every year for our birthday cakes when my brother, sister, and I were young. It bring back so many fabulous recipes. I love making her angel food cake recipe with whipped marshmallow frosting and ice cream – best EVER!

    Reply

  102. Susan T says

    Strawberries & Cream! But I can’t wait to try your Pumpkin Cheesecake Trifle. I love that you used REAL whipped cream & cream cheese instead of the frozen whipped topping and pudding mix! Quality always trumps “fake” foods! Thanks!

    Reply

  117. Elena says

    i like it with whipped cream and strawberries or raspberries
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    Reply

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