pumpkin cheesecake Trifle

pumpkin cheesecake Trifle became a part of my fall traditions one Thanksgiving when I wanted something a little different from the usual pie so I experimented with layers of creamy cheesecake and spiced pumpkin filling and when it came out of the oven perfectly swirled and rich my family couldn’t stop talking about it. That year I realized this dessert was going to earn a permanent place at our holiday table.

Now I love making this luscious dessert for cozy autumn dinners and special occasions because it combines the best of both worlds classic cheesecake and the nostalgic flavor of pumpkin spice. With its silky texture and bold seasonal spices it’s always a showstopper that looks as good as it tastes.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cream cheese – The base of the cheesecake providing a rich creamy texture.
• Granulated sugar – Sweetens both the pumpkin and cheesecake layers.
• Eggs – Help bind the mixture and give it structure while baking.
• Sour cream – Adds tang and keeps the cheesecake smooth and light.
• Pumpkin purée – Brings in that bold fall flavor and creamy color.
• Pumpkin pie spice – A blend of warm spices that defines the seasonal taste.
• Vanilla extract – Enhances all the rich creamy flavors.
• Chocolate cookie crumbs – Used for the crust and adds a deep slightly bitter base.
• Melted butter – Binds the crust together.
• Whipped cream – For topping with a light airy contrast.

Tools You’ll Need

• 9-inch springform pan – Essential for releasing the cheesecake cleanly.
• Mixing bowls – For preparing the crust and filling separately.
• Hand or stand mixer – To blend the cheesecake mixture until smooth and fluffy.
• Rubber spatula – Helps scrape every bit of the mixture out.
• Measuring cups and spoons – For accuracy when measuring ingredients.
• Baking sheet – Used to catch any drips in the oven.
• Cooling rack – To help the cheesecake cool evenly before chilling.

Instructions

Step 1:

I start by mixing the chocolate cookie crumbs with melted butter in a bowl and then press the mixture firmly into the bottom of a springform pan to create the crust.

Step 2:

In a large mixing bowl I beat the softened cream cheese with sugar until it’s smooth and fluffy then I mix in the eggs one at a time followed by sour cream and vanilla extract.

Step 3:

I divide the mixture in half and stir the pumpkin purée and pumpkin pie spice into one portion to make the pumpkin layer while keeping the other plain for the cheesecake base.

Step 4:

I pour the plain cheesecake batter over the crust first then carefully spoon the pumpkin layer on top smoothing it gently with a spatula.

Step 5:

I bake the cheesecake at 325°F for about 60 minutes until the center is just set then I turn off the oven and let it sit for another 30 minutes with the door slightly ajar.

Step 6:

After cooling on a wire rack I refrigerate the cheesecake for at least 4 hours or overnight and just before serving I pipe or dollop whipped cream on top with a sprinkle of cinnamon.

Tips

To prevent cracks I always use room-temperature ingredients and avoid overmixing once the eggs go in. I also bake the cheesecake with a pan of water on the rack below to create a moist baking environment. If you like a stronger pumpkin flavor you can increase the spices slightly or add a touch of maple syrup to the pumpkin layer.

Ways to Serve

Sliced with a drizzle of caramel sauce

Topped with candied pecans or crushed gingersnaps

Alongside a cup of spiced chai or coffee

Served with a side of whipped cream and fresh berries

Decorated with chocolate curls or cinnamon sticks for holiday tables

Frequently Asked Questions

Can I make pumpkin cheesecake Trifle ahead of time?

Yes and I actually recommend it! It tastes best after chilling for several hours or overnight.

Can I freeze pumpkin cheesecake Trifle?

Absolutely. Wrap it tightly and freeze for up to one month. Thaw in the fridge before serving.

What can I use instead of chocolate cookie crumbs?

Graham cracker crumbs or gingersnaps also work great for the crust with a seasonal twist.

See You in the Kitchen

I hope you try this pumpkin cheesecake Trifle and make it a part of your fall celebrations like I have! Whether you serve it for Thanksgiving or just because it’s chilly outside it’s always a cozy delicious treat. Let me know how it turns out and feel free to tag me with your creations!

Happy Cooking!

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