Pecan Pie Cheesecake Trifle
This decadent pecan pie cheesecake trifle layers buttery cookie crust, creamy cheesecake filling, and rich caramelized pecan topping for a stunning no-bake dessert perfect for holidays and gatherings.
Equipment
- trifle bowl or dessert glasses
- mixing bowls
- saucepan
- electric mixer
- spatula
- measuring cups and spoons
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
- 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
- extra pecans (optional)
- whipped cream (optional)
Instructions
- Combine crushed vanilla wafers or graham crackers with melted butter, then press into the bottom of a trifle bowl or individual glasses.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth, then fold in whipped topping to create the cheesecake layer.
- In a saucepan, combine pecans, brown sugar, corn syrup, heavy cream, and butter. Cook over medium heat for 5–7 minutes until thickened. Remove from heat and stir in vanilla.
- Layer the crust, cheesecake mixture, and warm pecan filling. Repeat layers if desired.
- Refrigerate for at least 2 hours before serving and garnish with extra pecans or whipped cream if desired.
Notes
For best consistency, assemble the trifle when the pecan filling is slightly warm but not hot so it settles without melting the cheesecake layer. Adjust sweetness by reducing the brown sugar if desired.