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Cozy Pumpkin Cheesecake Delight

Featured in Sweet Endings: Irresistible Desserts.

Rich layers of pumpkin cake, smooth cheesecake cream, crunchy toasted pecans, and gooey caramel come together in these cozy trifles. They’re easy to prep ahead and perfect for gatherings or a relaxing night in.

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Updated on Thu, 10 Apr 2025 19:31:38 GMT
Caramel Pumpkin Pecan Cheesecake Trifles Pin it
Caramel Pumpkin Pecan Cheesecake Trifles | linacooks.com
These tiny pumpkin trifles pack a big punch with layers of soft pumpkin cake, smooth cheesecake, crunchy toasted pecans, and gooey caramel sauce. Each spoonful gives you different textures and fall flavors that look as good as they taste – a real showstopper for autumn gatherings.

What You'll Need

  • All-Purpose Flour: Creates the foundation for your pumpkin cake, making it sturdy yet tender.
  • Baking Powder and Baking Soda: These helpers make your cake fluffy and light instead of dense.
  • Salt: Boosts all the other flavors and cuts through sweetness.
  • Cinnamon and Pumpkin Pie Spice: Warm spices that scream fall and make everything cozy.
  • Granulated Sugar: Makes the cake just sweet enough and helps keep it soft.
  • Pumpkin Puree: Gives moisture, color and that classic autumn taste we all love.
  • Vegetable Oil: Keeps everything moist so your cake doesn't dry out when layered.
  • Whole Milk: Adds richness and helps mix everything together smoothly.
  • Eggs: Hold the cake together and make it bouncy rather than crumbly.
  • Salted Butter: Brings a rich, deep flavor to your caramel that can't be beat.
  • Brown Sugar: Creates that wonderful caramel flavor with hints of molasses.

How to Make It

Step 1: Get Your Cake Ready
Turn your oven to 350°F (175°C) and grease a 9x9-inch pan. Mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a big bowl.
Step 2: Blend the Wet Stuff
In another bowl, mix sugar, pumpkin puree, oil, milk, and eggs until smooth. Slowly add your dry mix, stirring just enough to combine – don't overdo it!
Step 3: Get Baking
Pour your batter into the pan and bake for 20-25 minutes. Check if it's done by poking the middle with a toothpick – if it comes out clean, you're good! Let it cool completely, then cut into small chunks.
Step 4: Whip Up the Caramel
Put butter, brown sugar, and heavy cream in a pot over medium heat. Stir while bringing it to a boil, then let it bubble for a minute. Take it off the heat, add vanilla, and let it cool down before putting it in the fridge.
Step 5: Fix Up the Pecans
Spread pecans on a baking sheet and pop them in the oven at 350°F for about 7 minutes until they smell amazing. Set aside to cool.
Step 6: Create the Cheesecake Part
Beat cream cheese and sugar until creamy. Add heavy cream and vanilla, then keep beating until it's thick and holds its shape. Put it in a piping bag to make layering easier.

Fresh Eating and Keeping

  • These mini treats taste best right after you put them together when everything's at its freshest.
  • If you want to prep ahead, keep all parts separate in sealed containers in your fridge.
  • Don't build your trifles until you're ready to serve them – they'll look and taste much better.

Extra Tricks

  • Want thicker caramel? Let it bubble a bit longer on the stove, maybe 1-2 minutes more.
  • Try sprinkling some sea salt into your caramel for that sweet-salty magic everyone loves.
  • Want more crunch? Throw in some crushed ginger cookies or graham crackers between layers.

Expert Advice

  • Ina Garten says freshly toasted nuts make all the difference – they bring warm, toasty notes you can't get from raw ones.
  • Alton Brown warns not to use cold cream cheese – let it warm up first to avoid lumps in your filling.
  • Martha Stewart recommends using a piping bag for neat layers, especially when making fancy layered desserts.

Why This Works So Well

  • These mini desserts will dress up any fall table with their pretty layers and seasonal colors.
  • The mix of cake, creamy filling, sticky caramel, and crunchy nuts hits all the right notes without being too sweet.
  • You can make everything ahead of time, which is super handy for parties and holidays.

Other Ways to Try It

  • Can't eat gluten? Just swap in your favorite gluten-free flour blend for the cake part.
  • Don't like pecans or can't eat nuts? Try walnuts instead, or skip them completely.
  • Add a dollop of whipped cream on top for an extra light and fluffy finish.

Conclusion

Rich layers of pumpkin cake, smooth cheesecake cream, crunchy toasted pecans, and gooey caramel come together in these cozy trifles. They’re easy to prep ahead and perfect for gatherings or a relaxing night in.

Fall Treats

With layers of pumpkin cake, cheesecake cream, caramel, and crunchy pecans, these trifles are a showstopper perfect for autumn hangouts.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Paolina

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 trifles)

Dietary: Vegetarian

Ingredients

01 1 teaspoon cinnamon powder.
02 1 teaspoon of baking soda.
03 2 teaspoons of baking powder.
04 1 1/2 cups sugar (granulated).
05 1 teaspoon of common salt.
06 1 teaspoon of pumpkin spice mix.
07 2 cups plain white flour.
08 1 (15 oz) can of pumpkin puree (pure, no added spices).
09 3/4 cup of cooking oil (vegetable).
10 1/4 cup full-fat milk.
11 Three eggs.
12 4 tablespoons salted butter.
13 A cup of packed brown sugar (use light or dark).
14 A cup of cream (heavy whipping type).
15 1/2 teaspoon vanilla essence.
16 3/4 cup chopped pecans.
17 16 whole pecans for the top.
18 1 block cream cheese (8 oz).
19 1/4 cup sugar, granulated.
20 1 teaspoon vanilla extract.

Instructions

Step 01

Set your oven to 350°F to preheat while you lightly butter a 9x9 pan. In a big mixing bowl, blend together the flour, baking powder, soda, salt, cinnamon, and pumpkin spices. In another bowl, whisk up sugar, oil, milk, eggs, and pumpkin puree until smooth. Gradually fold the flour mix into the wet mix until smooth. Pour the batter into the prepared pan and bake for 20-25 minutes. Check with a toothpick—once it comes out neat, it's done. Let cool totally before slicing into small squares.

Step 02

In a small pot (2-quart), combine butter, cream, and brown sugar on medium heat. Stir occasionally until it starts bubbling. Once boiling, cook for 1 minute only, then take off the heat. Stir in vanilla, let it cool off a bit, and store it chilled in the fridge until you're ready to use.

Step 03

Scatter the pecan pieces evenly on a baking tray. Put them in the oven at 350°F for about 7 minutes, then let them cool off.

Step 04

Whip the cream cheese with sugar until it’s perfectly creamy. Add heavy cream and vanilla, whipping it until sturdy peaks form. For easier use, spoon it into a piping bag.

Step 05

Spoon a small amount of caramel at the bottom of each dessert glass. Follow with pumpkin cake cubes, a swirl of cheesecake filling, pecan crumbles, and a drizzle of caramel. Repeat all the layers until finished. Top with more caramel and whole pecans before serving. If preparing in advance, skip final decorating (caramel and pecans) and add them when ready to eat.

Notes

  1. Layers of moist pumpkin cake, smooth cheesecake, caramel drizzle, and crunchy pecans come together to make this dessert irresistible and classy.
  2. These individual desserts are just right for autumn parties, Thanksgiving, or Christmas celebrations where guests can grab their own glasses.
  3. Feel free to switch up dish sizes depending on whether you’d prefer personal portions or a bigger shared version.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 45 g
  • Total Carbohydrate: 60 g
  • Protein: 6 g