OK, for those of you who follow my blog on a regular basis might have already noticed, I’ve been a bit obsessed with the upcoming Fall season and everything P U M P K I N. So, you know that this recipe wouldn’t disappoint either! Here, you have a delicious Pumpkin Cheesecake + Ginger Snap Trifle. Usually close enough to Thanksgiving, I would make pumpkin cheesecake (which is an absolute favorite in my house), however, this year has been all about trying new things, so I chose to make a trifle instead. Previously, I made a Cherry Cheesecake Trifle, which was pretty good. However, I must admit that this one takes the win! Once again, the subtle sweetness of the pumpkin puree adds a nice richness to this dessert like it does with many other dishes.
Like you would with regular pumpkin cheesecake, simply beat the cream cheese together with the puree until thick and creamy. Once done and the other ingredients are added, crush the ginger snap cookies into small to medium pieces. I accomplished this by adding the cookies to a zip loc bag and beating them with a hammer. Haha! Don’t worry, the mess is very minimal this way!
I chose to use ginger snap cookies because they are a bit spicy (perhaps due to the ginger) and it’s distinct taste pairs really well with pumpkin). Granted, this recipe isn’t a brand new invention, however, it is one that will make you feel like you’ve completely created something new every time and with every bite! To top it all off, it’s super easy to make, only requires a handful of ingredients, and can be refrigerated for up to 4-5 days (day 2 having the best results!). It’s a real fun, sweet treat for the entire family. My little guy loves it and he’s picky, so trust his judgement Ya’ll! Haha!
Don’t forget that you can always substitute regular ingredients for organic ones if you’re all about a healthy lifestyle like I have. Be sure to check out the recipe below.
Pumpkin Cheesecake + Ginger Snap Trifle
- 1 package of ginger snap cookies
- 1 1/2 packages of 8 oz. cream cheese (softened)
- 2 tsp vanilla extract
- 1 1/2 cup pumpkin puree
- 1 cup organic cane sugar (You can also use brown sugar)
- 3 tsps pumpkin pie spice
- 1 large container of cool whipped cream (You can also make your own whipped cream if desired)
Crush ginger snap cookies into small to medium sized pieces.
For Pumpkin Cheesecake:
Beat cream cheese until smooth in an electric mixer.
Add vanilla, pumpkin puree, cane sugar, and pumpkin pie spice and mix until well combined and smooth.
Layer cookie pieces, then pumpkin cheesecake, then whipped cream until bowl is filled. Make sure whipped cream is the final layer. Top with cookie pieces and crumbs.
There you have it! Pumpkin Cheesecake + Ginger Snap Trifle GOODNESS!
Be sure to check out my latest Pumpkin French Toast recipe: Here!
Healthy Oatmeal Carrot Cake Cookies recipe: Here!
Warm Vegan Apple Cinnamon Pancakes recipe: Here!
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Do you have any favorite pumpkin flavored recipes?
Be sure to let me know in the comments below.