Mason Jar Pumpkin Cheesecake Trifles
I think I’m just about ready to move on from the pumpkin everything season, but before I do I needed to share these Mason Jar Pumpkin Cheesecake Trifles I made recently for a friend welcoming her new “pumpkin” into the world.
Several years ago I brought a 6 pack of cupcakes in jars in a variety of flavors for my congratulations, now show me your baby gift. So many people bring gifts for the baby, or maybe casseroles for an extra hand with dinner, but I thought it might be nice to have something sweet for all those late night feedings. Dad was most thankful and from that moment on, I usually include something sweetly baked in with the gift for mom or baby.
Since this baby was born during pumpkin season, pumpkin cheesecake topped the list.
And since I’m still not entirely over my International Delight Pumpkin Pie Spice infatuation, and because it’s seasonal, I needed to squeeze just one more recipe into this Fall. Because you know that when you create something as an edible gift, you reserve a little bit for yourself.
I usually refer to it as quality control. Can’t go gifting something that isn’t tested!
These Mason Jar Pumpkin Cheesecake Trifles have everything you want in a Thanksgiving treat. The traditional canned pumpkin is combined with cheesecake making it rich and creamy, and not so in your face pumpkin-y. The homemade whipped topping is also combined into the pumpkin cheesecake and then topped keeping things light and airy.
I think pumpkin is one of those things that you either love or hate, but I’d almost bet that even a pumpkin naysayer wouldn’t mind these trifles.
- Biscoff cookies, crushed (about 12-14)
- 1 tablespoon butter, melted
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons pumpkin pie spice creamer
- For the whipped cream:
- 1 cup heavy cream
- 1-2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- In a medium bowl, combine cookie crumbs and butter. Divide the crumbs into the bottoms of 4 mason jars. Gently press to form an even layer of crust.
- In a large bowl with an electric mixer, prepare the whipped cream. Set aside.
- In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, cinnamon and nutmeg, then add the creamer. Beat until well combined.
- Use a spatula to fold in half of the whipped topping.
- To assemble: spoon a layer of pumpkin cheesecake onto the crust followed by a layer of whipped topping. It’s easiest to control, if you put the mixtures in a piping bag. Repeat layers until you reach the top!
- Store in the refrigerator, covered until ready to serve. Garnish with additional whipped cream and cookie crumbs.
And the great thing about this recipe is that it won’t use up too much of your Pumpkin Pie Spice creamer so you have plenty to add in your coffee and enjoy while you snack on your trifle.
Put the Mason Jar Pumpkin Cheesecake Trifles in a gift basket and a card attached welcoming their new pumpkin and you’ll all set. I snuck a pumpkin onesie in the basket, too. Super cute!
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This conversation is sponsored by International Delight. The opinions and text are all mine.
