This Brownie Pumpkin Cheesecake Trifle dessert is where chocolate meets pumpkin in a layered decadent Fall dessert. Layers of moist fudgy brownies, fresh whipped cream, and pumpkin cheesecake with a ginger snap crumbs to top it all off.
Pumpkin Spice season otherwise known as Fall is that flavorful time of year where everyone who is anyone is pumpkin spicing it up. We have a few up our sleeves and this one is extra awesome because it has brownies. Chocolate and pumpkin go together like peanut butter and jelly. Our Chocolate Pumpkin Smoothie will prove that point in the first sip.
The Brownie Layer:
Chose your favorite brownie mix. I use the Ghiradelli brand but pick whatever. Make the brownies first. That way they have time to cool. If they are hot your pumpkin cheesecake is going to get all melted. You bake the brownies as directed and cut out chunks to fit your dessert glass.
The Pumpkin Cheesecake Layer
This fluffy layer is the star of the dessert. Make sure to layer it in thick. You can spoon the pumpkin cheesecake layer or fill a piping bag with a tip to make a pretty texture. Either way is going to taste the same. If you have some leftover, cool! Grab some dippers like graham crackers, pretzels, or gingers snaps and it is a dessert dip.
The Whipped Cream Layer
You are going to want to make your own whipped cream. Before you start thinking about the can of Reddi Wip hear me out. Half of the whipped cream is getting folded into the pumpkin cheesecake. This is essential to the recipe. Whipped Cream is really easy to make. It is just heavy cream and powdered sugar. Use your Kitchen Aid or electric beaters and whip it until it forms stiff peaks.
Brownie Pumpkin Cheesecake Trifle Recipe:
Brownie Pumpkin Cheesecake Trifle
- 1 box brownie mix and the ingredients it calls for bake as directed
- 8 oz. cream cheese softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 1/2 teaspoons pumpkin spice
- 1 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 4 ginger snap cookies
Bake brownies as directed. Set aside to cool.
In a stand mixer or large bowl with electric beaters beat cream cheese until smooth.
Add the pumpkin, vanilla extract, and sugar and mix together.
In a separate mixing bowl add heavy cream and powdered sugar.
With an electric beater whip the cream until it forms stiff peaks.
Fold in half of the whipped cream into the pumpkin mixture.
Reserve the other half of the whipped cream for the topping.
Line your dessert dish with brownies.
Next add a layer of pumpkin cheesecake then add a layer of whipped cream.
Refrigerate for one hour before serving.
Place the ginger snap cookies in a food process and crumb them.
Sprinkle the crumbs over the top of the trifles.