Thanksgiving Dessert: Pumpkin Cheesecake Trifle Recipe

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Thanksgiving Pumpkin Cheesecake Trifle Ingredients:

12 gingerbread cookies, crushed into crumbs (about 2 cups) plus a few for decoration

1-2 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup pumpkin puree

1 cup cranberry puree (optional)

1-2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

1/2 cup brown sugar

12 oz whipped topping thawed and divided

Pumpkin Cheesecake Dessert Directions:

1. Combine the cookie crumbs and the melted butter in a medium sized bowl. Place a layer of this mixture at the bottom of your serving bowl or glasses and press them to form a firm layer.
2. Take a large bowl and beat the cream cheese until its smooth, using a mixer for ease.
3. Add the pumpkin puree, sugar, the vanilla extract and the spice to the cream cheese and combine well.
4. If using cranberry puree hold to the side until ready to layer.
5. With a spatula, gently fold in the whipped topping.
6. Now it’s time to assemble the trifle. Spoon a layer of your pumpkin cream on top of the cookie crumb layer. Next, add a layer of whipped topping and repeat with a layer of cookie-butter crumble mixture, pumpkin cream and whipped topping until your serving bowl or glass reaches the top.
7. Refrigerate the trifle until you are ready to serve them. Decorate with some whole cookies or cookie crumbles, or cinnamon powder. Optional: garnish with whole cranberries as pictured above.

This straight-forward pumpkin cheesecake Thanksgiving Dessert Recipe will be closing the special menu in a wonderful way. The colors of the trifle are stunning fall colors and the taste of the pumpkin and spicy cookies are the best flavors to have at a Thanksgiving table. You can choose whether to serve the Pumpkin Cheesecake Trifle in a large clear glass bowl and then serve everyone with their portion onto a dessert plate or serve it right away in wonderful individual, clear dessert glasses, but either way, it will be a delicious finale for your Thanksgiving Dinner.

Need more Thanksgiving Dessert Recipes?

Look to our 35 Favorite Thanksgiving Desserts for the yummiest and dreamiest of Thanksgiving desserts!

For more Thanksgiving Dessert Recipes on Stagetecture, click here.

How to Make an Easy Pumpkin Roll Recipe

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Pumpkin Roll Ingredients:

All-purpose flour (3/4 cup)

Solid pack pumpkin puree (2/3 cup)

Baking powder (1 teaspoon)

Chopped pecans (1 cup)

Butter (4 tablespoons)

Cream cheese (1 package or approximately 8 ounces)

Lemon juice (1 teaspoon)

Ground ginger (1 teaspoon)

Ground cinnamon (2 teaspoons)

Salt (1/2 teaspoon)

Confectioners’ sugar(1 cup)

White sugar (1 cup)

Vanilla extract (1/2 teaspoon)

3 eggs

For Dusting

Confectioners’ sugar

Directions:

1. Preheat the oven to 350°F. Take a 10×15-inch jellyroll pan and grease and flour it.
2. Beat eggs mixed with sugar with an electric mixer in a large bowl. Do it for at least five minutes. Mix in pumpkin puree and lemon juice gradually. Stir flour, ginger, cinnamon, salt, and baking powder into the pumpkin mixture.
3. Take the jellyroll pan and spread batter evenly on it. Sprinkle the chopped pecans.
4. Bake for at least 12-15 minutes or until the center of the roll is set with a soft and spongy texture. Dust two dishtowels with confectioners’ sugar.
5. Now, use a knife to loosen the edges of the baked cake and turn out on the towels. Use the towels to roll up the cake and keep it in that state for nearly 20 minutes to let it cool.
6. Take the vanilla extract, 1 cup of confectioners’ sugar, butter, and cream cheese in a medium bowl and beat them until the mixture is smooth. Spread this filling on the cake by unrolling it and then roll again.
7. Dust the roll again with confectioners’ sugar after placing it on a long sheet of waxed paper. Wrap the roll with the waxed paper and twist the both ends.
8. Keep the cake in the refrigerator overnight. Before serving, slice the roll into pieces and dust with additional confectioners’ sugar.

Pumpkin Dessert Notes:

1. You can tweak the recipe according to your taste buds. For example, there is absolutely no problem in substituting cinnamon and ginger with pumpkin spice or completely omitting the lemon juice from the recipe.
2. If you don’t like your cake to have a nutty texture, don’t use pecans.
3. The use of paper towels can be messy sometimes as the cake can stick to them. So, use aluminum foil to avoid the mess.

A pumpkin roll is delicious after your meal or with your morning coffee. However, you can make it any time of the year, especially during this fall season when everyone craves for having some pumpkin.

For more pumpkin recipes on Stagetecture, click here.