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Pecan Pie Cheesecake Trifle
Caroline

Pecan Pie Cheesecake Trifle

This Pecan Pie Cheesecake Trifle layers a buttery cookie crust, creamy no-bake cheesecake, and a rich pecan pie filling for an irresistible dessert. Elegant enough for holidays yet easy enough for any occasion.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Dessert, Trifle
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed vanilla wafers or graham crackers
  • 1/4 cup melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tub (8 oz) whipped topping, thawed
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup heavy cream
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • Optional: extra pecans, whipped cream

Equipment

  • Trifle bowl or dessert glasses
  • mixing bowls
  • saucepan
  • electric mixer
  • spatula
  • measuring cups and spoons

Method
 

  1. Combine crushed cookies with melted butter and press into the bottom of a trifle bowl or glasses.
  2. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping to make the cheesecake layer.
  3. In a saucepan, cook pecans, brown sugar, corn syrup, heavy cream, and butter for 5–7 minutes until thickened. Remove from heat and stir in vanilla.
  4. Layer crust, cheesecake mixture, and warm pecan filling in the trifle dish. Repeat layers if desired.
  5. Refrigerate at least 2 hours before serving. Garnish as desired.

Notes

Assemble the trifle when the pecan filling is slightly warm—not hot—to help it settle smoothly without melting the cheesecake layer. Adjust sweetness by reducing the brown sugar if desired.