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Easy Pumpkin Cheesecake Gingerbread Trifles Recipe

Easy Pumpkin Cheesecake Gingerbread Trifles Recipe

Layers of baked gingerbread, spiced pumpkin pudding, cheesecake-style cream, and whipped topping create an easy autumn dessert for a crowd. Prepare it in one large trifle bowl or portion it into individual glasses.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Gingerbread
  • 1 box (14-16 ounces) Gingerbread cake or gingerbread-muffin mix
  • 1 egg Ingredients listed on the package, usually egg
  • 1/2 cup Water, or the amount specified by the mix
  • 1/3 cup Vegetable oil, or the amount specified by the mix
Pumpkin Layer
  • 1 15-ounce can Pumpkin purée, not pumpkin pie filling
  • 1 5.1-ounce package Instant vanilla pudding mix
  • 1 cup Cold milk
  • 1 teaspoon Pumpkin-pie spice
  • 1/2 teaspoon Ground cinnamon, optional
Cheesecake Layer
  • 1 8-ounce package Cream cheese, softened
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 8-ounce container Frozen whipped topping, thawed and divided
Optional Garnish
  • 1/2 cup Chopped pecans
  • As desired Additional whipped topping, cinnamon, pumpkin-pie spice, or caramel sauce

Method
 

Step-by-Step
  1. Prepare and bake the gingerbread according to the package directions, generally in an 8- or 9-inch square pan at 350°F for 25–35 minutes. Cool it completely, then cut or crumble it into bite-size pieces.
  2. Whisk the instant vanilla pudding mix and cold milk for 1–2 minutes, until thickened. Whisk in the pumpkin purée, pumpkin-pie spice, and optional cinnamon, then refrigerate the pumpkin mixture.
  3. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in approximately half of the thawed whipped topping, about 4 ounces, until light and creamy.
  4. Place half of the gingerbread pieces in the bottom of a trifle bowl or individual glasses. Add half of the pumpkin mixture and half of the cheesecake mixture.
  5. Repeat the gingerbread, pumpkin, and cheesecake layers with the remaining ingredients. Finish with the remaining whipped topping.
  6. Sprinkle with chopped pecans and a little cinnamon or pumpkin-pie spice. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, before serving.

Notes

Cool the gingerbread completely before assembling so the cream layers remain thick. Use pumpkin purée rather than pumpkin pie filling, and add pecans shortly before serving to keep them crisp. Prepared gingerbread loaf or gingerbread cookies may be substituted for the boxed cake.