This Maple Pecan & Pumpkin Cheesecake Trifle is a fun and delicious twist on classic fall flavors. Layers of creamy pumpkin cheesecake, crunchy toasted pecans, and sweet maple syrup come together in a perfect mix of smooth, crunchy, and rich textures. It’s a dessert that feels like a cozy hug on a plate.
I love putting this trifle together because it’s so easy to make, but it looks fancy enough to impress at any gathering. You can build it in a big glass bowl or in individual cups, which makes it a great choice for parties or family dinners. The sweetness from the maple and the warmth from the pumpkin spice always get compliments, and the pecans add just the right amount of crunch.
One of my favorite ways to serve this is chilled, after it’s had some time to meld all the flavors together in the fridge. Every spoonful is like tasting fall in a bite—sweet, creamy, a little nutty, and just a bit special. If you like pumpkin desserts and enjoy a bit of crunch in your sweets, this trifle will quickly become a favorite in your dessert rotation.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a crunchy base and texture contrast. If unavailable, crushed digestive biscuits or ginger snaps work well and add a nice warmth.
Pecans: Chopped pecans add a lovely crunch with a slightly buttery flavor. Walnuts or almonds can be used if you want a different nutty twist.
Cream Cheese: The heart of the cheesecake layer. Make sure it’s softened for smooth mixing. For a lighter version, try low-fat or Neufchâtel cheese.
Pumpkin Puree: Provides that classic pumpkin flavor and creamy texture. Use canned for convenience, or homemade puree if you prefer fresher taste.
Maple Syrup: This gives gentle sweetness and depth. Honey or agave syrup can be swapped if maple isn’t handy.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings warmth and spice. You can use all cinnamon if you don’t have the blend.
Heavy Whipping Cream: Used both folded into the cheesecake mixture and as whipped topping. For a dairy-free option, use coconut cream, but note the flavor changes.
How Do I Get the Layers in My Trifle to Look Clean and Neat?
Layering is key to a pretty trifle that invites you in. Here’s how to make each layer even and neat:
- Use a large spoon or small spatula: This helps spread each layer gently without mixing into the layer below.
- Pack crumb layers lightly: Press gently so they hold together but don’t get too dense.
- Pipe or spoon whipped cream with care: Piping makes a decorative top, while a spoon works fine—try not to press down hard to keep the fluff.
- Chill between layers if needed: If your mixture is too soft, a quick chill can help it firm up, making next layers easier to build.
- Use a clear glass bowl or cups: This lets you see the layers and helps you control the height and distribution.
Equipment You’ll Need
- Large mixing bowls – I find they give enough space to mix everything smoothly without splatters.
- Electric mixer or whisk – makes whipping cream and mixing cream cheese much easier and faster.
- Spatula – great for folding ingredients gently to keep the mixture light.
- Clear trifle bowl or individual dessert cups – perfect for showing off the layered look and serving easily.
- Measuring cups and spoons – keeps your ingredients accurate and your layers balanced.
- Food processor or zip-top bag and rolling pin (optional) – for crushing graham crackers if not pre-crumbled.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different crunch and flavor profile.
- Add a splash of bourbon or spiced rum to the whipped cream for an adult twist with deeper flavor.
- Mix chocolate chips or chopped dark chocolate into the layers for extra richness.
- Use Greek yogurt instead of all whipped cream for a tangy, lighter version.
How to Make Maple Pecan & Pumpkin Cheesecake Trifle
Ingredients You’ll Need:
For The Crust Layer:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans (plus extra for garnish)
- 3 tablespoons unsalted butter, melted
For The Pumpkin Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For The Whipped Cream:
- 2 cups heavy whipping cream, divided
- Ground cinnamon, for dusting
Time You’ll Need
This dessert takes about 25 minutes to prepare, plus at least 4 hours of chilling time to let the flavors blend and the layers set perfectly. For best results, chill overnight.
Step-by-Step Instructions:
1. Make The Crust Layer:
In a medium bowl, mix together the graham cracker crumbs, chopped pecans, and melted butter. Stir until everything is well coated and the mixture sticks together when pressed. Set this aside for layering.
2. Prepare The Pumpkin Cheesecake Layer:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and powdered sugar. Beat again until all ingredients are well combined and the mixture is smooth.
3. Whip The Cream and Fold In:
In a separate bowl, whip 1 1/2 cups of the heavy whipping cream until stiff peaks form. Gently fold half of this whipped cream into the pumpkin cheesecake mixture to lighten it.
4. Whip The Remaining Cream For Topping:
Whip the remaining 1/2 cup heavy cream separately until stiff peaks form. Set this aside for the topping.
5. Assemble The Trifle:
In a clear glass trifle bowl or individual serving glasses, layer the dessert starting with the graham cracker and pecan mixture. Next, add a layer of the pumpkin cheesecake cream. Then add a layer of the plain whipped cream. Sprinkle more crumbs and pecans over it. Repeat the layers until almost full, finishing with a nice layer of whipped cream on top.
6. Decorate and Chill:
Pipe or spoon dollops of the whipped cream on the top, then sprinkle with chopped pecans and a little ground cinnamon. Cover and refrigerate for at least 4 hours or overnight so the layers can set and the flavors can meld.
7. Serve and Enjoy:
Scoop the trifle into bowls and enjoy the creamy, crunchy, sweet, and spiced layers of this wonderful fall dessert!
Can I Use Frozen Pumpkin Puree for This Trifle?
Yes! Just be sure to fully thaw the pumpkin puree in the fridge overnight and drain any excess liquid before using. This helps keep your cheesecake layer creamy and not too watery.
How Long Can I Store Leftover Trifle?
You can keep leftovers covered in the fridge for up to 3 days. Keep it chilled to maintain the texture, and give it a gentle stir before serving if the layers start to settle.
Can I Substitute Different Nuts Instead of Pecans?
Absolutely! Walnuts or almonds are great alternatives that provide a similar crunch. Toast them lightly beforehand to boost their flavor.
Is It Okay to Make the Trifle Ahead of Time?
Definitely! In fact, making the trifle a few hours or even a day ahead allows all the flavors to meld together beautifully. Just keep it covered and refrigerated until ready to serve.