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.
Some more ideas
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.