This Maple Pecan & Pumpkin Cheesecake Trifle is a cozy, layered treat that brings together creamy pumpkin cheesecake, crunchy pecans, and a sweet hint of maple syrup. It’s a perfect mix of smooth textures and nutty bites, making it feel just right for fall or any time you want a dessert that’s a little special.
I love making this trifle when I want something that looks fancy but is really easy to put together. The layers make it fun to scoop out, and seeing all the colors and textures stacked up always gets a smile. Plus, the pecans add a nice crunch that breaks up the creaminess in the best way.
My favorite way to enjoy this dessert is chilled, straight from the fridge after it’s had time to set. It feels light but still comforting, and I like to serve it in clear glasses so everyone can see the beautiful layers before digging in. It’s a dessert that feels like a warm hug on a cool day, and it’s always a hit with family and friends.
Key Ingredients & Substitutions
Graham Crackers & Pecans: These add crunch and a toasty, sweet nutty flavor. If you’re allergic to nuts, swap pecans for toasted sunflower seeds or crushed pretzels for a salty crunch.
Cream Cheese & Pumpkin Puree: Cream cheese gives the cheesecake its creamy texture. Use full-fat cream cheese for richness. For pumpkin, canned puree works well, but fresh cooked pumpkin can be a fresh alternative.
Maple Syrup & Spices: Maple syrup sweetens naturally with a warm flavor. You can substitute honey or agave syrup if needed. Pumpkin pie spice is a blend of cinnamon, nutmeg, and cloves—feel free to adjust the spice mix to your taste.
Heavy Whipping Cream: This makes the filling light and fluffy. Make sure to chill your bowl and beaters before whipping the cream for best results. For a lighter option, try half-and-half but whip carefully as it won’t hold peaks as well.
How Do You Get Smooth, Creamy Pumpkin Cheesecake Layers?
Smooth cheesecake layers are key to this trifle’s delicious texture. Here’s how I do it:
- Use softened cream cheese at room temperature. If it’s too cold, it’ll be lumpy.
- Beat the cream cheese alone first until smooth and fluffy before adding other ingredients.
- Add pumpkin puree and sweeteners gradually, mixing well after each addition.
- Fold in whipped cream gently—don’t stir vigorously—to keep the mixture light and airy.
- Chill the layers for at least 4 hours to let the flavors meld and mix firm up nicely before serving.
Following these tips will give you rich, smooth, and creamy layers that balance perfectly with the crunchy pecans and crust.
Equipment You’ll Need
- Large mixing bowls – I use these to beat the cream cheese and whip the cream, making the process clean and easy.
- Electric hand or stand mixer – helps get the cream and whipped topping fluffy in just minutes.
- Measuring cups and spoons – ensure perfect amounts of ingredients for the best flavor and texture.
- Trifle bowl or large glass serving dish – shows off the colorful layers and makes serving special.
- Rubber spatula – great for folding ingredients gently without deflating the whipped cream.
- Small bowl for mixing crumb topping – keeps your crust topping neat and easy to sprinkle on top.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or chopped almonds for a different nutty crunch.
- Add a layer of caramel sauce on top of the pumpkin layer for extra sweetness and richness.
- Mix in mini chocolate chips or crushed ginger cookies for added texture and flavor contrast.
- Use maple-flavored whipped cream instead of plain for an extra maple boost on each serving.
Maple Pecan & Pumpkin Cheesecake Trifle
Ingredients You’ll Need:
For the Crust Topping:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup chopped pecans (half of the 1/2 cup)
For the Pumpkin Cheesecake Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup (plus extra for drizzling, optional)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
For the Whipped Cream and Topping:
- 1 1/2 cups heavy whipping cream, divided
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- Remaining 1/4 cup chopped pecans
- Ground cinnamon (for dusting)
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare. After assembling, you’ll want to chill it for at least 4 hours or overnight to let the layers set and flavors blend beautifully. The waiting is worth it!
Step-by-Step Instructions:
1. Prepare the Crust Topping:
In a medium bowl, mix graham cracker crumbs, melted butter, and half of the chopped pecans. Stir until the crumbs are evenly coated and clump together slightly. Set this mixture aside for layering later.
2. Make the Pumpkin Cheesecake Layer:
In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract, mixing well until combined and smooth.
3. Whip the Cream for Pumpkin Layer:
In a separate chilled bowl, whip 1 cup of heavy whipping cream with granulated sugar until soft peaks form. Gently fold this whipped cream into the pumpkin cheesecake mixture, being careful to keep it light and airy.
4. Make the Whipped Topping:
Using the remaining 1/2 cup of heavy cream, whip it together with the powdered sugar until stiff peaks form. This creamy topping will make the layers extra fluffy and delicious.
5. Assemble the Trifle:
Begin by adding a layer of the graham cracker and pecan crust mixture to the bottom of a clear trifle bowl or glass serving dish. Next, spread half of the pumpkin cheesecake mixture on top. Sprinkle some of the remaining chopped pecans over this layer. Then add a layer of whipped cream topping.
Repeat the layers: add the remaining graham cracker pecan mixture, the rest of the pumpkin cheesecake mixture, more chopped pecans, and finish with the leftover whipped cream on top.
6. Final Touch and Chill:
Sprinkle any leftover graham cracker crumbs around the edges on top. Garnish with the remaining chopped pecans and dust lightly with ground cinnamon for a warm, inviting look. Cover the trifle and refrigerate for at least 4 hours, or overnight for best results.
7. Serving Suggestion:
Before serving, drizzle a little maple syrup over the top if you’d like some extra sweetness. Scoop out generous portions to enjoy the creamy, crunchy, and perfectly spiced layers all in one bite!
Can I Use Frozen Pumpkin Puree for This Trifle?
Yes, frozen pumpkin puree works fine! Just make sure to thaw it completely in the fridge and drain any excess liquid before using to keep your cheesecake layer thick and creamy.
How Long Can I Store the Trifle?
You can store the trifle covered in the refrigerator for up to 3 days. After that, the crust may start to soften, so it’s best enjoyed within that time for the best texture.
Can I Make This Trifle Ahead of Time?
Absolutely! Make it a day in advance to give the flavors time to meld and the layers to set perfectly. Just keep it covered in the fridge until serving.
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy cream, you can try whipping chilled coconut cream for a dairy-free option; just keep in mind it will alter the flavor slightly. Avoid using half-and-half as it won’t whip properly.