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Pumpkin Spice Cheesecake Trifle

Pumpkin Spice Cheesecake Trifle - featured image
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This easy, layered dessert combines creamy pumpkin spice cheesecake with soft gingerbread cake and fluffy whipped cream for a comforting, crowd-pleasing treat. Perfect for fall gatherings, it delivers nostalgic autumn flavors in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup milk
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 12 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 2/3 cup sour cream
  • 3/4 cup powdered sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Optional: crushed gingerbread cookies
  • Optional: extra cinnamon or nutmeg, sprinkled
  • Optional: caramel sauce drizzle
  • Optional: pecans or walnuts, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, cream together butter and brown sugar until light and fluffy (about 3 minutes). Add molasses and beat until combined.
  3. Add eggs one at a time, mixing well after each.
  4. Sift together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
  5. Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. Cut into 1-inch cubes for layering.
  6. In a mixing bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add pumpkin puree, sour cream, powdered sugar, pumpkin pie spice, vanilla, and a pinch of salt. Mix until well blended and fluffy.
  7. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Do not overbeat.
  8. In a trifle bowl or jars, layer gingerbread cubes, pumpkin spice cheesecake mixture, and whipped cream. Repeat layers, finishing with whipped cream on top.
  9. Top with optional crushed gingerbread cookies, cinnamon, caramel sauce, or nuts.
  10. Refrigerate for at least 2 hours before serving (overnight is best). Scoop into bowls and enjoy.

Notes

Let gingerbread cake cool completely before cubing to prevent melting layers. For gluten-free, use a GF flour blend or cookies. For dairy-free, substitute coconut yogurt and dairy-free cream cheese, and whip coconut cream. Prep cake and cheesecake layer ahead for quick assembly. Trifle tastes best after chilling overnight.

Nutrition

Keywords: pumpkin spice, cheesecake trifle, gingerbread, fall dessert, layered dessert, Thanksgiving, easy trifle, autumn recipe

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