Name: Fall Desserts
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: American
Ingredients: 2 cups all-purpose flour.; 2 teaspoons baking powder.; 1 teaspoon baking soda.; 1 teaspoon salt.; 1 teaspoon cinnamon.; 1 teaspoon pumpkin pie spice.; 1 1/2 cups granulated sugar.; 1 (15 oz) can pumpkin puree (not pumpkin pie filling).; 3/4 cup vegetable oil.; 1/4 cup whole milk.; 3 eggs.; 4 tablespoons salted butter.; 1 cup brown sugar, packed (light or dark).; 1 cup heavy whipping cream.; 1/2 teaspoon vanilla extract.; 3/4 cup pecan pieces.; 16 pecan halves.; 1 1/2 cups heavy whipping cream.; 1 (8 oz) block cream cheese.; 1/4 cup granulated sugar.; 1 teaspoon vanilla.

These Mini Caramel Pecan Pumpkin Cheesecake Trifles are a decadent fall dessert, featuring layers of moist pumpkin cake, creamy cheesecake filling, toasted pecans, and a drizzle of rich caramel. Ideal for holiday gatherings or a cozy night in, these trifles can be made ahead, allowing you more time to enjoy with family and friends.

These Mini Caramel Pecan Pumpkin Cheesecake Trifles are the perfect autumn dessert, combining moist pumpkin cake, creamy cheesecake filling, toasted pecans, and a rich caramel drizzle. With each layer offering a new flavor and texture, this treat is as delightful to look at as it is to eat.

INGREDIENTS

All-Purpose Flour: Forms the base of the pumpkin cake, giving it structure and a soft crumb.
Baking Powder and Baking Soda: Leavening agents that help the cake rise and achieve a light texture.
Salt: Enhances the flavors and balances the sweetness.
Cinnamon and Pumpkin Pie Spice: Classic spices that add warmth and depth, perfect for a fall dessert.
Granulated Sugar: Sweetens the pumpkin cake and helps create a tender crumb.
Pumpkin Puree: Adds moisture, flavor, and color to the cake, giving it a quintessential fall taste.

Additional Ingredients

Vegetable Oil: Keeps the cake moist and tender, making it easy to assemble in the trifle cups.
Whole Milk: Adds moisture and richness to the cake, helping to bind the ingredients.
Eggs: Provide structure and stability to the cake, creating a soft, light texture.
Salted Butter: Used in the caramel sauce for a rich, buttery flavor that complements the sweetness.
Brown Sugar: Adds a deep, caramelized sweetness to the sauce, balancing the richness of the butter.

INSTRUCTIONS

Step 1: Prepare the Pumpkin Cake: Preheat your oven to 350°F (175°C) and grease a 9x9-inch cake pan. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Step 2: Mix Wet Ingredients: In a separate bowl, beat together the granulated sugar, pumpkin puree, vegetable oil, whole milk, and eggs until well blended. Gradually add the dry ingredients, mixing until just combined.
Step 3: Bake the Cake: Pour the batter into the greased pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then cut it into bite-sized cubes.
Step 4: Make the Caramel Sauce: In a medium saucepan over medium heat, combine the salted butter, brown sugar, and heavy whipping cream. Stir gently and bring to a boil. Let it cook for 1 minute before removing from heat, then stir in the vanilla. Let the caramel cool slightly and store in the refrigerator until ready to use.
Step 5: Toast the Pecans: Spread the pecan pieces on a baking sheet and toast in the oven at 350°F for about 7 minutes. Remove and let cool.
Step 6: Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the heavy whipping cream and vanilla extract, then continue beating until stiff peaks form. Transfer to a piping bag for easy assembly.

Serving and Storage Tips

These Mini Caramel Pecan Pumpkin Cheesecake Trifles are best served immediately after assembly for the freshest flavor and texture.
If preparing in advance, store the components separately: keep the cake, caramel, and cheesecake filling in airtight containers in the refrigerator.
Assemble the trifles just before serving for the best presentation and flavor.

Helpful Notes

If you’d like a thicker caramel sauce, let it simmer an additional 1-2 minutes before removing it from the heat.
For extra flavor, try adding a pinch of sea salt to the caramel sauce.
To add more texture, consider layering in some crumbled gingerbread cookies or graham crackers for a hint of spice and crunch.

Tips from Well-Known Chefs

Chef Ina Garten recommends using freshly toasted pecans for the best flavor, as they add a warm nuttiness to desserts.
Chef Alton Brown suggests softening cream cheese at room temperature for a smooth, lump-free filling.
Chef Martha Stewart advises piping the filling for a neat presentation, especially in layered desserts like trifles.

Why You'll Love This Recipe

This dessert is a beautiful and delicious addition to any fall or holiday table, with its vibrant layers and warm flavors.
Combining pumpkin cake, cheesecake filling, caramel, and pecans creates a balanced dessert that’s rich but not overly sweet.
Perfect for gatherings, as it can be made ahead, and each layer offers a unique flavor and texture.

Variations

For a gluten-free version, substitute the all-purpose flour in the cake with a gluten-free baking blend.
Use walnuts instead of pecans for a different flavor profile or a nut-free option for those with allergies.
Try adding a layer of whipped cream on top for extra lightness and a creamy finish.

Summary

These Mini Caramel Pecan Pumpkin Cheesecake Trifles are perfect for fall, offering a delicious combination of pumpkin cake, cheesecake filling, and caramel.