Mini Caramel Pecan Pumpkin Cheesecake Trifles (Print version)

Layered pumpkin cake, fluffy cheesecake cream, toasted pecans, and caramel in cute individual dessert cups.

# Ingredients:

For the pumpkin cake

01 - 1 3/4 cups (220 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon pumpkin pie spice
06 - 1/2 teaspoon fine salt
07 - 1 cup (200 g) granulated sugar
08 - 1 cup (240 g) plain pumpkin puree
09 - 1/2 cup (120 ml) neutral oil
10 - 1/4 cup (60 ml) whole milk
11 - 2 large eggs
12 - 1 teaspoon vanilla extract

For the caramel and pecans

13 - 4 tablespoons (56 g) salted butter
14 - 3/4 cup (150 g) packed light brown sugar
15 - 3/4 cup (180 ml) heavy cream
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
18 - 1 cup (110 g) pecans, half chopped and half left in halves

For the cheesecake filling

19 - 8 oz (225 g) cream cheese, softened
20 - 1/2 cup (60 g) powdered sugar
21 - 1 1/4 cups (300 ml) cold heavy cream
22 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 350 F. Grease an 8x8-inch or 9x9-inch baking pan. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in one bowl. In another bowl, whisk the sugar, pumpkin puree, oil, milk, eggs, and vanilla. Stir the dry ingredients into the wet ingredients just until combined, then bake for 22-26 minutes until a tester comes out clean.
02 - Let the cake cool completely in the pan. Cut it into small 3/4-inch cubes for layering.
03 - Combine the butter, brown sugar, and heavy cream in a small saucepan over medium heat. Stir until melted and bubbling, then simmer for 1 minute. Remove from the heat and stir in vanilla and salt. Cool until thick but still spoonable.
04 - Spread the pecans on a baking sheet and toast at 350 F for 6-8 minutes until fragrant. Cool before using.
05 - Beat the softened cream cheese and powdered sugar until smooth. Add the cold heavy cream and vanilla, then beat until fluffy and thick enough to hold soft peaks.
06 - Spoon a little caramel into the bottom of 8 small glasses. Add pumpkin cake cubes, cheesecake filling, chopped pecans, and another drizzle of caramel. Repeat the layers if the glasses are tall enough.
07 - Chill the trifles for at least 1 hour. Before serving, top each cup with a final drizzle of caramel and pecan halves.

# Good to know:

01 - Best served chilled in 5- to 6-ounce clear cups.
02 - The cake can be baked one day ahead and kept covered at room temperature.
03 - Add the final caramel and pecan garnish right before serving.

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