Name: Maple Pecan & Pumpkin Cheesecake Trifle
Ingredients: 2 lbs Maple Pound Cake; 454 g Cream cheese; 75 g Granulated Sugar; 75 g Dark Brown Sugar; 75 g Pumpkin Purée ¼ cup; 2 T Pumpkin Pie Spice My Mix Recipe Here; ½ t Vanilla; 1/8 t Salt; 340 g Cream; 520 g Cream for the topping; 2 cups Pecans toasted (optional); 80 g Maple Syrup

Ingredients

Scale

2 lbs Maple Pound Cake

For the No Bake Cheesecake Filling:

454 g Cream cheese
75 g Granulated Sugar
75 g Dark Brown Sugar
75 g Pumpkin Purée ¼ cup
2 T Pumpkin Pie Spice My Mix Recipe Here
½ t Vanilla
1/8 t Salt
340 g Cream

Additional Toppings:

520 g Cream for the topping
2 cups Pecans toasted (optional)
80 g Maple Syrup

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Instructions

Make the No-Bake Cheesecake filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until softened and smooth. Add sugars and continue to beat until no visible sugar granules remain.
Pumpkin puree, spice mix, vanilla and salt. Beat to combine.
Switch to whisk attachment and add 340g cream to bowl. Whisk on medium high until stiff peaks form.
Cut pound cake into cubes.
Whisk remaining 2 cups cream to soft peaks either by hand or with a mixer fitted with the whisk attachment. I chose to keep mine unsweetened but you could add 2 tablespoons of confectioners’ sugar to make a sweetened version

Assemble the triffle:

Start with a thin layer of cheesecake filling then add a layer of cake, drizzle with maple syrup and crumble a few pecans. Repeat until you reach the top layer where you will finish with the whipped cream! Garnish with a few pecans if desired!
Store in the refrigerator, covered with plastic wrap until serving. Best if made at least 1 day ahead to give the flavors time to meld and the cake to absorb some moisture from the cheesecake layers!