Pumpkin Cheesecake Trifle Recipe 465 Recipes

PUMPKIN CARAMEL TRIFLE

Steps:

• HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
• PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
• CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
• LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
• SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.

PUMPKIN CHEESECAKE TRIFLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350˚F. Spray a 9 x 13 cake pan with cooking spray, set aside. In a large mixing bowl, add the Cake Mix, Vanilla Pudding Mix, Pumpkin, Oil, Water, Eggs, Cinnamon, Nutmeg, and Cloves. Beat with a hand mixer until well combined, then pour the batter into the prepared pan. Bake for 45 minutes then use a toothpick inserted in the center of the Cake to see if the Cake is done. If it comes out clean the Cake is done. All ovens cook differently so you may need to bake and additional 5 minutes. Cool the Cake completely, then cut it into 1-inch cubes. Whisk together the Milk and Cheesecake Pudding Mix. Allow to set, about 2-3 minutes, then fold in the Whipped Topping. Layer 1/3 of the Cake Cubes in the bottom of a Trifle bowl. Next layer 1/3 of the Cheesecake Pudding mixture on top of the Cake Cubes. Then add 1/3 of the Pecans and Toffee Bits on top of the Pudding Mixture. Repeat layers ending with Cheesecake mixture on top and garnish the top with remaining Pecans and Toffee bits. Recipe by: Hot Dish Homemaker

PUMPKIN CHEESECAKE TRIFLES

Steps:

• 1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
• 2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
• 3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
• 4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the to.