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 Pumpkin Muffins and these Baked Pumpkin Spice Donuts – so good!
Pumpkin Cheesecake Trifle Recipe
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 rely on my trusted pumpkin pie spice recipe and off I go!
Pumpkin Recipes
I have so many favorite pumpkin recipes including this pumpkin pie milkshake and Pumpkin Chocolate Chip Cookies. Basically, when that canned pumpkin goes on sell, I stock UP. Here are even more amazing pumpkin recipes:
- Pumpkin Spice Latte
- Pumpkin Scones with Maple Cinnamon Glaze
- Perfect Pumpkin Pancakes
- Pumpkin Dinner Rolls
- Pumpkin Lasagna – Easy No Bake Pumpkin Dessert
What You’ll Need
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. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
Whipped Cream.
This is a combination of heavy whipping cream, powdered sugar and vanilla extract. You can find more information about my homemade whipped cream recipe here.
Pumpkin Cheesecake.
This no bake cheesecake layer consists of cream cheese, pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice. I fold in a little of the whipped cream above to lighten the texture.
Angel Food.
I chose angel food for the third layer but you could use so many different things: pound cake, gingersnap cookies, vanilla cake – you get the idea. Be creative!
How To Make Pumpkin Cheesecake Trifle
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!
- First, make the whipped cream.
- Then, make the no bake pumpkin cheesecake.
- Next, cut up the angel food cake.
- Finally, assemble!
Storage Information
This trifle can be made up to 1 day in advance. If you want to make it even further in advance, just make up the components of the trifle and store in the refrigerator in an airtight container for up to 3 days. Whipped cream is best made the day or day before serving.
Tools Needed
- 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!
Watch How To Make This Pumpkin Cheesecake Trifle
More Delicious Pumpkin Desserts
- Pumpkin Coffee Cake
- Pumpkin Chocolate Chip Bread
- Easy Pumpkin Brownies
- Pumpkin Cake with Chocolate Chips
- Cranberry Pecan Pumpkin Bread
- Pumpkin Bars with Brown Butter Cream Cheese Frosting
How To Make this EASY Pumpkin Cheesecake TrifleÂ
Pumpkin Cheesecake Trifle
Ingredients
- 22 ounces Angel Food Cake
Whipped Cream
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Pumkpin Cheesecake
- 16 ounces cream cheese (I used light)
- 15 ounces pure pumpkin (not pumpkin pie filling) Make your own!
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 3 teaspoons pumpkin pie spice plus extra for dusting the top
Instructions
- In a large bowl or bowl of a stand mixer, beat heavy whipping cream, powdered sugar and ½ teaspoon of vanilla extract together until stiff peaks form. Set aside.1 pint heavy whipping cream, ½ cup powdered sugar, ½ teaspoon vanilla extract
- In another medium bowl, beat cream cheese until light and fluffy.16 ounces cream cheese
- Add pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined. Fold in one third of the whipped cream.15 ounces pure pumpkin, ¾ cup brown sugar, 2 teaspoons vanilla extract, 3 teaspoons pumpkin pie spice
- Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.22 ounces Angel Food Cake
- Layer with one third of the pumpkin cheesecake 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. Best after 2 hours of chilling.
Video
Nutrition
Originally published October 10, 2013.
Carol Wengrowich says
I am so used to having some kind of alcohol in a trifle. I think rum or spiced rum would be wonderful in the Pumpkin Cheesecake Trifle. Let me know if you try it . If I get a chance I will try it too. 🙂
Vicky says
I wonder how a spice cake would work with this?
Joellen says
I made this with gingerbread and it was very good, so I think spice cake would be good too. My absolute favorite was using Biscoff cookies. I make this for Thanksgiving. so using Biscoff cookies instead of making a cake also saves me time I really need for other dishes.
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!