Pumpkin Cheesecake Trifles
2016-12-31 10:19:59
Yields 6
Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup dark brown sugar
- 1 15 oz. can pumpkin
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups heavy cream, cold
- 4 tablespoons sugar
- 1 box graham crackers or ginger cookies (2 cups crumbs)
- 1 tablespoon butter
- 1 cup pecans or walnuts, chopped
Instructions
- In a large bowl, beat the cream cheese until light, 4 minutes. Add the brown sugar, pumpkin, vanilla and pumpkin pie spice, beating to combine, 1 minute. Transfer to fridge until ready to use.
- In a separate large bowl (chilled) beat cream on high until soft peaks form, 7 minutes. Add in 2 tablespoons of sugar and continue beating, 2 minutes. Return to fridge to chill until ready to use.
- In a medium pan, melt the butter. Add the nuts and remaining 2 tablespoons of sugar, cooking until toasted 3 minutes.
- Transfer graham crackers or ginger cookies to a food processor and pulse until crumbs form (2 cups needed).
- Using six small glasses or cups, spoon a few tablespoons of cookie crumbs into the bottom of each. Top each with a spoonful of candied nuts. Pipe or spoon a few tablespoons of the pumpkin mixture on top of the nuts and repeat with layer of whipped cream. Repeat layers, ending with whipped cream and a final sprinkle of nuts. Refrigerate at least 3 hours and up to one day.
- Line cookie sheet with foil. Spray foil with nonstick cooking spray. In small saucepan, heat 2 tablespoons water and remaining 1/2 cup granulated sugar to boiling on medium-high; cook until golden. Working quickly, stir in remaining 1/4 cup nuts, then spread mixture onto prepared foil in thin layer. Cool completely. Break into small shards. To serve trifles, garnish with brittle.
Adapted from Good Housekeeping
Adapted from Good Housekeeping
SALT & PREPPY https://www.saltandpreppy.com/
Comments