Description
A rich and indulgent Pecan Pie Cheesecake Trifle layered with creamy cheesecake filling, buttery pecan pie filling, and crumbled cake or cookies for the perfect holiday dessert.
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 2 tbsp butter
- Pinch of salt
- 2 cups crumbled pound cake or vanilla cookies
- Whipped cream, for topping
Instructions
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light cheesecake filling.
- In a saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt. Stir until the mixture begins to bubble, then add pecans. Cook for 2-3 minutes until pecans are coated and caramelized. Remove from heat and let cool slightly.
- In trifle glasses or a large trifle dish, layer crumbled pound cake or cookies, cheesecake filling, and pecan pie filling. Repeat layers until the dish is full.
- Top with whipped cream and extra pecans for garnish. Chill for at least 1 hour before serving.
Notes
- Use store-bought pound cake or bake your own for the base layer.
- For added flavor, drizzle caramel sauce between the layers.
- This dessert can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 29g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: pecan pie cheesecake trifle, layered dessert, holiday trifle, no bake dessert, cheesecake trifle recipe