Description
Seasonal mini caramel pecan pumpkin cheesecake trifles blend rich autumn flavors in elegant layered desserts. Creamy pumpkin cheesecake, caramel drizzle, and toasted pecans create a delightful finale you cannot resist.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups granulated sugar
- 1/4 cup granulated sugar
- 1 cup brown sugar, packed (light or dark)
Wet Ingredients:
- 1 (15 ounces) can pumpkin puree (not pumpkin pie filling)
- 3/4 cup vegetable oil
- 1/4 cup whole milk
- 3 eggs
- 4 tablespoons salted butter
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla
- 1 (8 ounces) block cream cheese
Nuts:
- 3/4 cup pecan pieces
- 16 pecan halves
Instructions
- Prepare the pumpkin cake by combining dry ingredients like flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a mixing bowl. In a separate bowl, whisk together sugar, pumpkin, oil, milk, and eggs until smooth.
- Gently fold dry ingredients into wet mixture until fully incorporated. Pour batter into a greased 9×9 inch pan and bake at 350°F for 20-25 minutes, checking doneness with a toothpick.
- Allow cake to cool completely, then slice into small, uniform bite-sized cubes for layering.
- Create caramel sauce by melting butter, brown sugar, and whipping cream in a saucepan over medium heat. Stir continuously until mixture reaches a boil, then cook for one additional minute.
- Remove caramel from heat, stir in vanilla extract, and let cool slightly before transferring to a storage container.
- Toast pecans on a baking sheet at 350°F for approximately 7 minutes, watching carefully to prevent burning. Allow nuts to cool and become crisp.
- Prepare cheesecake filling by beating cream cheese and sugar until silky. Incorporate heavy whipping cream and vanilla, whipping until stiff peaks form.
- Begin assembling trifles by placing a teaspoon of caramel sauce at the bottom of each serving dish.
- Layer ingredients carefully: start with pumpkin cake cubes, then add cheesecake filling, sprinkle pecan pieces, and drizzle additional caramel.
- Repeat layering process, finishing with a decorative caramel drizzle and a few whole pecan halves on top.
- Serve immediately or refrigerate without final caramel and pecan garnish. Add toppings just before presenting to maintain texture and freshness.
Notes
- Customize cake texture by adjusting flour blend for gluten-free needs, using almond or coconut flour alternatives.
- Enhance flavor complexity by toasting pecans longer, which deepens their nutty richness and creates a more intense caramelized profile.
- Control sweetness levels by reducing brown sugar in caramel sauce or substituting with honey or maple syrup for a more subtle, natural sweetness.
- Make preparation easier by preparing components ahead of time: cake can be baked 2-3 days early, caramel sauce keeps refrigerated for a week, and cheesecake filling stays fresh for 48 hours.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 36 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg