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Pecan Pie Cheesecake Trifle

Pecan Pie Cheesecake Trifle - featured image
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This easy Thanksgiving dessert layers gooey pecan pie filling, creamy cheesecake, and buttery cookie crumble in a stunning trifle dish. It’s a crowd-pleasing, make-ahead treat that combines nostalgic flavors with a showstopping presentation.

Ingredients

Scale
  • 1 1/2 cups chopped pecans, toasted
  • 3/4 cup brown sugar
  • 1/2 cup light corn syrup (or maple syrup)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice (optional)
  • 2 cups shortbread cookies or graham crackers, crushed
  • 2 tablespoons melted butter
  • Pecan halves, for garnish
  • Caramel sauce, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a small baking sheet and bake for 5-7 minutes, stirring halfway, until fragrant and lightly browned. Let cool.
  2. In a medium saucepan, combine brown sugar, corn syrup, melted butter, and a pinch of salt. Stir over medium heat until sugar dissolves and mixture bubbles, about 3 minutes.
  3. In a bowl, whisk eggs. Slowly add a few spoonfuls of the hot mixture to the eggs to temper, then pour eggs back into the saucepan, whisking constantly. Cook for another 2-3 minutes until thickened. Remove from heat, stir in vanilla and toasted pecans. Cool to room temperature (about 20 minutes).
  4. In a large bowl, beat softened cream cheese with powdered sugar until smooth and fluffy, about 2 minutes. Add vanilla and lemon juice (if using). In a separate bowl, whip heavy cream to stiff peaks (about 3-4 minutes). Fold whipped cream gently into cream cheese mixture until no streaks remain. If mixture is too thick, add 1-2 tablespoons milk.
  5. Place cookies or graham crackers in a zip-top bag and crush with a rolling pin or pulse in a food processor until coarse crumbs form. Mix with melted butter.
  6. In a trifle dish, sprinkle a third of the cookie crumble on the bottom. Add a layer of half the cheesecake cream, spreading to the edges. Spoon half the pecan pie filling over the cream. Repeat layers: more crumble, rest of cheesecake cream, rest of pecan pie filling. Finish with remaining cookie crumble on top.
  7. Cover with plastic wrap and refrigerate at least 2 hours, up to overnight.
  8. Before serving, top with toasted pecan halves and a drizzle of caramel sauce if desired.

Notes

For best results, chill the trifle at least 2 hours or overnight. Use full-fat cream cheese and real butter for best texture. For gluten-free, use gluten-free cookies. For vegan, use dairy-free cream cheese, coconut cream, and flax eggs. Toasting pecans enhances flavor. Don’t overmix the cream cheese layer. The trifle tastes even better the next day.

Nutrition

Keywords: pecan pie cheesecake trifle, Thanksgiving dessert, easy trifle, make ahead dessert, holiday dessert, layered trifle, pecan dessert, cheesecake trifle

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