This Maple Pecan & Pumpkin Cheesecake Trifle is a delightful mix of creamy pumpkin cheesecake, crunchy pecans, and the sweet richness of maple syrup all layered beautifully in a glass. It’s a treat that feels fancy but is so simple to put together, making it perfect for cozy gatherings or just treating yourself.
I love how the smooth pumpkin cheesecake filling pairs with the toasty pecans, adding just the right amount of crunch and nuttiness. The maple syrup brings a natural sweetness that ties everything together without being too heavy. Whenever I make this trifle, it always gets compliments because it looks as good as it tastes!
My favorite way to enjoy this dessert is by chilling it overnight so all the flavors meld together, and the layers become even more delicious. Serving it in clear glasses or jars makes it fun and easy to portion out for guests, plus everyone gets to see all those pretty layers. It’s one of those recipes I keep coming back to during fall, but I wouldn’t blame you if you enjoyed it all year round!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great, but homemade puree from roasted fresh pumpkin adds an extra depth of flavor. If you can’t find pumpkin, sweet potato puree is a nice alternative.
Cream Cheese: This gives the cheesecake layer its creamy texture. For a lighter option, try using Neufchâtel cheese, which has less fat but similar taste.
Gingersnap Cookies: These add spice and crunch. Gingerbread cookies or graham crackers can be swapped in if you prefer a milder flavor.
Maple Syrup: Pure maple syrup provides natural sweetness and a rich taste. Honey or agave syrup can work if you don’t have maple on hand, but the flavor will be a bit different.
Pecans: Toasting pecans brings out their nuttiness and crunch. Walnuts or almonds make fine substitutes if pecans aren’t available.
How Do You Whip Cream and Fold It For the Best Texture?
Whipping cream adds lightness and airiness. Here’s how I get perfect peak consistency and fold it gently to keep it fluffy:
- Use a chilled bowl and whisk or mixer for best results.
- Start whipping on medium speed; increase to high as cream thickens.
- Stop when stiff peaks form—the cream will hold its shape without sliding.
- To fold whipped cream into the pumpkin mixture, gently cut through the center with a spatula and turn the mixture over a few times.
- Use a light hand to avoid deflating the whipped cream, keeping the trifle airy and smooth.
Equipment You’ll Need
- Electric mixer or whisk – I recommend this for quickly whipping the cream to soft or stiff peaks and saving you effort.
- Large mixing bowls – these give you plenty of space to beat the cream cheese and whipped cream without spills.
- Trifle bowl or large glass serving dish – shows off the colorful layers and is perfect for serving a crowd.
- Spatula – useful for gently folding whipped cream into the pumpkin mixture and spreading layers evenly.
- Skillet or baking sheet – for toasting pecans, which adds flavor and crunch to the dessert.
Flavor Variations & Add-Ins
- Use chopped candied ginger or dried cranberries between layers for a chewy, tangy contrast.
- Swirl in some balsamic reduction or caramel sauce into the pumpkin layer for added richness.
- Top with whipped cream mixed with a splash of bourbon or vanilla for an extra flavor boost.
- Substitute walnuts or almonds for pecans for a different nutty taste or try toasted coconut flakes for added texture.
Maple Pecan & Pumpkin Cheesecake Trifle
Ingredients You’ll Need:
For the Pumpkin Cheesecake Filling:
- 1 1/2 cups pumpkin puree (canned or fresh)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Whipped Cream:
- 1 cup heavy whipping cream, divided
- 1/4 cup pure maple syrup, plus extra for drizzling
For Assembly:
- 8-10 ginger snap cookies or gingersnap crumbles
- 1 cup chopped pecans, toasted (reserve some halves for garnish)
- Ground cinnamon, for dusting
How Much Time Will You Need?
This trifle takes about 20 minutes to prepare, plus 3-4 hours (or overnight) chilling time to allow flavors to meld and the cookies to soften slightly.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar until creamy and smooth. Add the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix well until everything is fully combined.
2. Whip Some Cream and Blend Into Filling:
In a separate chilled bowl, whip half of the heavy cream (1/2 cup) until stiff peaks form. Gently fold this whipped cream into the pumpkin-cream cheese mixture to lighten it up. Set aside.
3. Prepare the Maple Whipped Cream:
In another chilled bowl, whip the remaining 1/2 cup heavy cream with the 1/4 cup maple syrup until stiff peaks form. This will be used as a sweet, fluffy layer in the trifle.
4. Toast the Pecans:
In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring often until fragrant and lightly browned. Set them aside to cool.
5. Layer Your Trifle:
In a clear trifle bowl or large glass dish, start by spreading a layer of the pumpkin cheesecake filling on the bottom. Sprinkle broken gingersnap cookies over the filling, then add a layer of the maple whipped cream. Sprinkle toasted pecans on top.
6. Repeat Layers:
Repeat the pumpkin cheesecake filling, cookies, maple whipped cream, and toasted pecans once more, building your beautiful layers.
7. Finish and Garnish:
Top the final layer with a generous helping of the maple whipped cream. Garnish with reserved pecan halves and a light dusting of ground cinnamon. Drizzle extra maple syrup if you like.
8. Chill and Serve:
Cover and refrigerate the trifle for at least 4 hours or overnight. This chilling lets the flavors meld and the cookie layers soften just a bit for the perfect texture.
9. Enjoy!
Serve chilled in portions that include all the creamy, crunchy, and sweet layers. This dessert is a warm, cozy way to savor fall flavors anytime!
Can I Make This Trifle Ahead of Time?
Absolutely! This trifle actually tastes better after chilling overnight, giving the flavors time to meld and the cookies to soften slightly. Just cover it tightly and keep refrigerated until ready to serve.
Can I Use Frozen Pumpkin Puree?
Yes, frozen pumpkin puree works fine. Just thaw it completely in the refrigerator or at room temperature before using to avoid extra moisture in the filling.
What Can I Substitute for Gingersnap Cookies?
If you don’t have gingersnaps, try gingerbread cookies, graham crackers, or even spiced digestive biscuits. Just choose something with a bit of spice or sweetness to complement the pumpkin and maple flavors.
How Should I Store Leftovers?
Cover any leftovers tightly and refrigerate for up to 3 days. The trifle may become even softer over time, so it’s best enjoyed within a couple of days for the best texture.