Mini Caramel Pecan Pumpkin Cheesecake Trifles for Fall
Make Mini Caramel Pecan Pumpkin Cheesecake Trifles with tender pumpkin cake, whipped cheesecake filling, toasted pecans, and brown sugar caramel. A cozy…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Hand mixer
- Cake pan
- Oven
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Wooden spoon
- Toothpick
- Zip-top bag
- Glass
- Refrigerator
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) plain pumpkin puree
- 1/2 cup (120 ml) neutral oil
- 1/4 cup (60 ml) whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons (56 g) salted butter
- 3/4 cup (150 g) packed light brown sugar
- 3/4 cup (180 ml) heavy cream
- Pinch of fine salt
- 1 cup (110 g) pecans, half chopped and half left in halves
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 1/4 cups (300 ml) cold heavy cream
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