Tricky dessert recipes can spell trouble, and frankly, my oven is busy enough already during the holidays.
Youre cordially invited to produce this pumpkin cheesecake trifle.
The biggest difference between the two is an icebox cake is built and a trifle is dumped.
Choosing a clear container will let you show off the layers swirling around inside.
These layers are the decoration.
No piping bags or frosting necessary; the way you plopped things in the bowl is decoration enough.
Itll get crumbled anyway.
Add a sweetened whipped cream and the pumpkin cheesecake layer.
This latter, fluffy layer summons all the right flavors without actually requiring you to bake said cheesecake.
I like to remove some of the moisture from the pumpkin puree before adding it to the mix.
Line a bowl with a few layers of paper towel and put the puree on top.
Discard the paper and the pumpkin will be ready to go.
Crush some cookies in your hands and sprinkle them on top.
Store in the fridge when not being eaten.
It will keep, covered, in the cold for up to four days.
In a large mixing bowl, whisk the warm cream cheese with the salt and sugar until smooth.
Add all of the remaining ingredients in the cream cheese base, and whisk until smooth.
Add the vanilla extract and stir in.
Gently fold about 3 cups of the whipped cream into the pumpkin mixture.
In your trifle vessel of choice, layer the pumpkin cream, crumbled cookies, and whipped cream.
Each cookie layer should be about a half inch thick.
