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Delicious pecan pie cheesecake trifle served in a glass dish
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Pecan Pie Cheesecake Trifle

A lusciously creamy dessert that combines cheesecake and pecan pie in irresistible layers.
Prep Time30 minutes
Cook Time10 minutes
Total Time2 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 8 servings

Equipment

  • Trifle Dish
  • Mixing Bowl
  • Saucepan

Ingredients

Crust

  • 2 cups crushed vanilla wafers or graham crackers
  • 1/4 cup melted butter

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tub (8 ounces) whipped topping, thawed

Pecan Pie Layer

  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract (for pecan sauce)

Garnish

  • extra pecans (optional) for garnish
  • whipped cream (optional) for garnish

Instructions

  • Mix the crushed vanilla wafers or graham crackers with the melted butter until the crumbs are well-coated and resemble wet sand. Press a small layer firmly into the bottom of your trifle dish or into the base of individual serving cups for easy presentation.
  • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped topping, mixing just until everything is light, fluffy, and fully combined. Set aside.
  • For the pecan pie layer, combine brown sugar, corn syrup, heavy cream, and butter in a medium saucepan. Place over medium heat, stirring constantly until the mixture is bubbly and thickened, about 5 to 7 minutes.
  • Remove from heat and stir the chopped pecans and 1 teaspoon vanilla extract into the warm caramel. Allow the mixture to cool slightly so it thickens further but is still pourable.
  • Assemble your trifle: layer the buttery crust crumbs, then half the cheesecake filling, followed by a generous spoonful of the pecan pie mixture. Repeat layers until you fill your dish, ending with a pretty layer of pecan caramel on top.
  • Cover the trifle and refrigerate for at least 2 hours (or overnight for extra flavor) to allow the layers to set. Just before serving, garnish with swirls of whipped cream and a sprinkle of extra pecans, if desired.

Notes

Leftover trifle can be stored, covered, in the refrigerator for up to 3 days. Add whipped cream just before serving for best results.