Simple Pumpkin Cheesecake Trifles

Thank you My Baking Addiction

 

 

12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

• In a medium bowl, combine Biscoff Cookie crumbs and butter. 
• Divide the crumbs into the bottoms of your trifle glasses. 
• Gently press crumbs to form an even layer of crust.
• In a large bowl with an electric mixer, beat cream cheese until smooth. 
• Add pumpkin, vanilla, sugar and pumpkin pie spice. 
• Beat until well combined and creamy.
• Use a spatula to fold in half of the whipped topping. 
• Gently combine ingredients until no streaks remain.
• Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust 
• Follow by a layer of whipped topping. 
• Repeat layers until your trifle reaches the top of your glass or jar.
• Store trifles in the refrigerator until ready to serve. 
• If desired, garnish with Biscoff cookie crumbs.

  

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf