Why You’ll Love Pecan Pie Cheesecake Trifle Recipe
You’ll fall in love with this dessert for a number of reasons. First, it brings together two classic favorites—pecan pie and cheesecake—so you get the best of both worlds in each spoonful. You’ve got creamy cheesecake filling, crunchy buttery crust crumbs, and a sweet‑caramel pecan layer that adds texture and warmth.
Moreover, it’s no‑bake (for the cheesecake part) and can be made ahead, which means less stress when you’re prepping for guests. The layered presentation also makes it visually stunning—and everyone loves a dessert that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crushed vanilla wafers or graham crackers
Melted butter
Cream cheese, softened
Powdered sugar
Vanilla extract
Whipped topping (thawed)
Chopped pecans
Brown sugar
Corn syrup
Heavy cream
Butter (for pecan pie layer)
Vanilla extract (for pecan sauce)
Extra pecans (optional, for garnish)
Whipped cream (optional, for garnish)
Directions
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Mix the crushed wafers or graham crackers with the melted butter until well coated and the crumbs resemble wet sand. Press a portion firmly into the bottom of your trifle dish (or individual serving cups) to form the base.
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In a large bowl, beat the softened cream cheese together with the powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping until light, fluffy and fully combined. Set aside.
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For the pecan pie layer, combine the brown sugar, corn syrup, heavy cream and butter in a medium saucepan. Over medium heat, stir constantly until the mixture is bubbling and thickened (about 5‑7 minutes).
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Remove from heat and stir in the chopped pecans and vanilla extract. Allow the mixture to cool slightly so it thickens further but remains pourable.
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Assemble the trifle: begin with the buttery crumb base, then add half of the cheesecake filling, followed by a generous spoonful of the pecan‑pie mixture. Repeat the layers until your dish is full, ending with the pecan caramel layer on top.
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Cover and refrigerate for at least 2 hours (or overnight for deeper flavor) to allow the layers to set. Just before serving, garnish with swirls of whipped cream and extra pecans, if desired.
Servings and timing
Servings: 8 servings
Prep time: ~30 minutes hands‑on
Cook time: ~10 minutes (for the pecan sauce)
Chill time: At least 2 hours (or overnight for best results)
Variations
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For a gluten‑free version: use gluten‑free cookies or graham crackers in place of the vanilla wafers/graham crackers crust.
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For individual servings: layer the components in small mason jars, clear cups or ramekins instead of one large trifle dish.
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For a lighter version: substitute reduced‑fat cream cheese and light whipped topping.
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Swap the vanilla wafers/graham crackers for chocolate cookies or gingersnaps for a different base flavor.
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Add a layer of chopped toasted pecans between the crust and cheesecake filling for extra crunch.
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Drizzle in a bit of caramel sauce or use salted caramel for the pecan layer to add a salty‑sweet contrast.
Storage/Reheating
You can store the trifle covered in the refrigerator for up to 3 days. The flavors will continue to meld and deepen over time.
This dessert is served chilled and does not require reheating. It is not suitable for freezing because the texture of the whipped topping and cream cheese filling can become grainy or separate once thawed.
If you prepare components ahead, you can make the crust and sauce ahead of time, refrigerate separately, and assemble the trifle shortly before serving for optimal texture.
FAQs
Can I make Pecan Pie Cheesecake Trifle a day ahead?
Absolutely! In fact, letting it chill overnight allows the flavors to meld beautifully. Just wait to add any fresh whipped cream or toppings until just before serving.
Can I use store‑bought caramel sauce instead of making the pecan pie layer?
Yes — if you’re short on time, you can warm up a store‑bought caramel sauce, stir in the chopped pecans and vanilla extract, then layer that in place of the homemade pecan mixture.
What can I use instead of whipped topping?
You can substitute homemade whipped cream: simply whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form, then fold into the cheesecake mixture.
Is this recipe gluten‑free?
As written, it is not gluten‑free because the crust uses vanilla wafers or graham crackers. But you can easily adapt it by using gluten‑free cookies or crackers for the crust base.
Can this be made in individual cups for parties?
Definitely! Layer the components into small glasses, mason jars or clear cups. It makes for a lovely presentation and easy serving.
What kind of pecans should I use?
Use fresh, unsalted chopped pecans for best flavor. Toasting them lightly beforehand (optional) can deepen the nutty aroma.
Can I use a different crust base?
Yes — you could use crushed gingersnaps, chocolate cookies, or even shortbread crumbs depending on your preference. Just press them with melted butter as the base layer.
Can I make the sauce ahead of time?
Yes — you can make the pecan caramel sauce ahead and refrigerate it. When ready to use, allow it to come back to a pourable consistency (you may gently warm it) before layering.
What happens if I skip the chill time?
If you skip the chill time, the dessert may hold its shape poorly, flavors won’t meld as well, and the textures may be less clean. Chilling helps the cheesecake layer set and the pecan sauce to firm slightly, making for better servings.
How far in advance can I assemble this dessert?
You can fully assemble it up to the morning before your event (or the night before). Just add any fresh whipped cream garnish right before serving for best presentation and texture.
Conclusion
This Pecan Pie Cheesecake Trifle is an exceptional dessert that marries the creamy richness of cheesecake with the comforting caramel‑nutty notes of pecan pie in one elegant layered dish. Whether for a holiday table, a gathering of friends or a special treat at home, it offers a make‑ahead convenience without sacrificing wow‑factor. With a little prep and a lot of flavor, you’ll have a dessert that delights everyone at the table. Enjoy every decadent spoonful.
Pecan Pie Cheesecake Trifle
- Total Time: 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Pecan Pie Cheesecake Trifle is a decadent layered dessert combining creamy cheesecake, rich pecan pie filling, and fluffy whipped cream, perfect for the holidays or any special occasion.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed
- 1 prepared pound cake, cubed
- 1 (21 oz) can pecan pie filling
- 1/4 cup caramel sauce (optional, for drizzling)
- Chopped pecans (optional, for garnish)
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract; beat until fully combined.
- Fold in the whipped topping until smooth and creamy.
- In a trifle dish or large glass bowl, layer half of the pound cake cubes on the bottom.
- Spoon half of the cheesecake mixture over the cake layer and spread evenly.
- Spoon half of the pecan pie filling over the cheesecake layer.
- Repeat the layers with the remaining pound cake, cheesecake mixture, and pecan pie filling.
- Drizzle caramel sauce on top, if using.
- Garnish with chopped pecans before serving.
- Refrigerate at least 2 hours before serving for best results.
Notes
- You can use homemade pecan pie filling instead of canned for a richer flavor.
- Use angel food cake or sponge cake as a substitute for pound cake if preferred.
- This dessert can be made a day in advance and stored in the fridge.
- For individual servings, assemble in small cups or jars.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 34g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
