Pecan Pie Cheesecake Trifle
This Pecan Pie Cheesecake Trifle combines the creamy goodness of cheesecake with the crunchy texture of pecan pie, creating a delightful dessert perfect for any occasion.
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.
Notes
You can prepare this trifle a day in advance. It’s best enjoyed within 3 days. For a twist, try adding a layer of chocolate fudge sauce.