Pecan Pie Cheesecake Trifle (Print)
Layers of creamy cheesecake and rich pecan filling in a gorgeous trifle dish.
# Ingredients:
→ Crust
01 -
2 cups finely crushed graham crackers
02 -
1 cup unsalted butter, melted
03 -
1 cup granulated sugar
→ Cheesecake Filling
04 -
2 cups cream cheese, softened
05 -
1 cup heavy whipping cream
06 -
1 cup granulated sugar
07 -
1 tsp vanilla extract
→ Pecan Pie Filling
08 -
1 cup pecans, chopped
09 -
1 cup corn syrup
10 -
1 cup granulated sugar
11 -
1 tsp ground cinnamon
# Directions:
01 -
Mix the crushed graham crackers, melted butter, and sugar until combined. Press the mixture into the bottom of the trifle dish and refrigerate.
02 -
Beat the softened cream cheese in a bowl using an electric mixer until smooth. Gradually add the sugar and vanilla extract, beating until fully combined and fluffy.
03 -
Whip the heavy whipping cream in a separate bowl until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
04 -
Combine the corn syrup, sugar, and cinnamon in a saucepan over medium heat. Stir until the sugar dissolves. Add the chopped pecans and cook for 2-3 minutes until the mixture thickens slightly. Remove from heat and allow to cool slightly.
05 -
Spoon a layer of graham cracker crust into the trifle dish followed by a layer of cheesecake filling. Drizzle the warm pecan pie filling over the cheesecake layer. Repeat the layers until the dish is full.
06 -
Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight.