Thursday, December 29, 2011

Pumpkin Cheesecake Trifle

Happy Thursday!  Since my husband is still on vacation (yay!) and we been having fun I don't have a tutorial today.  Just wanted to share an easy, yummy recipe real quick!  Remember my oven going out on me in the middle of Holiday Baking? Well Hunkie fixed it on Christmas Day! It's like new! But since we didn't get it fixed before Christmas Day I had to come up with a replacement for the pumpkin cheesecake my sister had requested back at Thanksgiving! So I whipped out my cell phone and Googled 'pumpkin cheesecake trifle' and found My Baking Addiction's Simple Pumpkin Cheesecake Trifles!  I modified it a little bit since I was not doing individual servings and it turned out so yummy that it must be shared!




Ingredients
12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided



Instructions
1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.
{Recipe courtesy of My Baking Addiction}
My Modifications
I used ginger snaps in place of the Biscoff cookies.  I used about 24 cookies and 2 tablespoons of butter and made 2 batches of crumbs/butter mixture.  The first batch I pressed into the bottom of my bowl, the second batch I used for layering and for the top.  So I layered 3 times....cheesecake, cool whip, crumbs on top of the bottom crumb layer.  It tastes exactly like the real thing!  And I love how easy it was!! To the favorite recipe file it goes!! Thanks My Baking Addiction!! 
I have enough pumpkin puree left over that I think I'll experiment with my new Babycakes Cake Pop maker and make some pumpkin pound cake pops!! I'll let ya know how it goes! 
Got any good trifle recipes? It's one of my favorite things to make!
Happy Baking!
See my Link Parties page for where I link to.

7 comments:

BeCr8iv said...

Well I love anything pumpkin and trifles are so forgiving to make - I think I need to add this one to my to do list! Thank you for sharing!!!

Annie said...

Ummm wow...this looks SO good :)

Annie
The Other Side of Gray

Rebecca @ My Girlish Whims said...

yum!! this sounds so good to me right nowww. om nom nom :)

Shannah @ Just Us Four said...

Yum, this sounds delicious! I'm impressed that you managed to stay sane with no oven during Christmas!

Rashelle said...

Oh man this looks amazing. I'm totally keeping this recipe. Thanks for sharing!!

Betsy Pool said...

WOW this looks so amazing!!! I'm definitely pinning it so I can try it later!!

Thanks for sharing this on the Take it on Tuesday blog hop! (Feel free to link up more than one post)

Clydia said...

Looks YUMMY! Thanks for linking up & sharing. I know your taking a "fasting" break from social media but I wanted you to know I featuring this on my FB page. Love ya!

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