If you love the flavors of pecan pie and cheesecake, this Pecan Pie Cheesecake Trifle is the perfect dessert for you. It’s a delicious mix of creamy cheesecake goodness, crunchy pecans, and a sweet, gooey pie filling. Perfect for gatherings or a cozy night in, this dessert is sure to impress.
Table of Contents
Why Make This Recipe
This Pecan Pie Cheesecake Trifle combines the best of two popular desserts into one delightful treat. It’s easy to make and can be prepared ahead of time. You’ll love how the layers of sweet and crunchy textures come together in each spoonful. Plus, it looks beautiful when served in a trifle dish or individual cups!
How to Make Pecan Pie Cheesecake Trifle
Ingredients:
- 2 cups crushed vanilla wafers or graham crackers
- 1/4 cup melted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) whipped topping, thawed
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 2 tablespoons butter
- Optional: Extra pecans for garnish
- Optional: Whipped cream for garnish
Directions:
- Mix the crushed cookies with the melted butter. Press a small layer into the bottom of your trifle dish or individual serving cups.
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until it’s light and creamy.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, and butter. Stir until it’s bubbly and thickened, about 5 to 7 minutes. Remove from heat and stir in the chopped pecans and vanilla extract. Let cool slightly.
- Assemble the trifle by layering the crust, cheesecake filling, and pecan pie mixture. Repeat layers as desired, ending with the pecan pie topping.
- Refrigerate for at least 2 hours before serving. Garnish with whipped cream or a sprinkle of pecans if desired.
How to Serve Pecan Pie Cheesecake Trifle
Serve the trifle chilled. You can use a large serving spoon to scoop it into bowls or use an individual cup for each guest. This dessert looks wonderful topped with extra whipped cream and pecans.
How to Store Pecan Pie Cheesecake Trifle
Store any leftovers in the refrigerator. Cover the trifle with plastic wrap or foil to keep it fresh. It’s best enjoyed within 3 days.
Tips to Make Pecan Pie Cheesecake Trifle
- For a bit of a twist, try adding a layer of chocolate fudge sauce between the layers.
- Make sure your cream cheese is softened to room temperature for easier mixing.
- You can choose between using vanilla wafers or graham crackers based on your preference.
Variation
If you want a chocolate flavor, you can add cocoa powder to the cream cheese mixture or use chocolate sandwich cookies instead of vanilla wafers.
FAQs
1. Can I make this trifle ahead of time?
Yes, you can prepare this trifle a day in advance. Just make sure to cover it tightly and keep it in the fridge.
2. Can I use different nuts?
Absolutely! If you don’t have pecans, you can use walnuts or almonds for a different flavor.
3. What can I substitute for whipped topping?
You can make your own whipped cream using heavy cream or use a non-dairy whipped topping if you prefer a dairy-free option.
Pecan Pie Cheesecake Trifle
Ingredients
Crust
- 2 cups crushed vanilla wafers or graham crackers Use your preferred option for the crust.
- ¼ cup melted butter Melted for easier mixing.
Cheesecake Filling
- 8 ounces cream cheese, softened Make sure it’s at room temperature.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) whipped topping, thawed
Pecan Pie Mixture
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup corn syrup
- ¼ cup heavy cream
- 2 tablespoons butter
Garnish (optional)
- Extra pecans for garnish Optional, for presentation.
- Whipped cream for garnish Optional, for serving.
Instructions
Prepare the Crust
- Mix the crushed cookies with the melted butter. Press a small layer into the bottom of your trifle dish or individual serving cups.
Make the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping until it’s light and creamy.
Prepare the Pecan Pie Mixture
- In a saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, and butter.
- Stir until it’s bubbly and thickened, about 5 to 7 minutes.
- Remove from heat and stir in the chopped pecans and vanilla extract. Let cool slightly.
Assemble the Trifle
- Assemble the trifle by layering the crust, cheesecake filling, and pecan pie mixture. Repeat layers as desired, ending with the pecan pie topping.
- Refrigerate for at least 2 hours before serving.
