Pumpkin Cheesecake Trifles with Maple Bourbon Whipped Cream

I am really trying to do my best not to believe that autumn is upon us here in Canada. I was in full on denial up until this week, when I decided to give into Starbucks and purchase a Pumpkin Spice Latte every single day this week. They are just so darn delicious. It’s also hard to deny our impending seasonal change when the weather here has turned cool, and all I see on my Pinterest news feed is nothing but pumpkin recipes. So yeah, I gave in. 

I’ve featured my fair share of pumpkin recipes on the blog (feel free to check them all out here). So each September and October I rack my brain to come up with a unique spin on such a classic flavour. I think I did well this year. This dessert is so dreamy. Yes, dreamy. It has the best pumpkin pie flavour but is light as air. The pumpkin cheesecake layer is rich and creamy, but very light. The maple bourbon whipping cream has a wonderful sweetness, and the Speculoos cookie bottom is so decadent. Not to mention, it’s a pretty classy looking dessert, right? Bring on autumn! 

You will need:

For the cookie layer: 
12 Speculoos Cookies (you can substitute Biscoff cookies or graham crackers), crushed into crumbs
1 tbsp unsalted butter, melted

For the pumpkin cheesecake layer: 
1 package (8oz) cream cheese, room temperature
1 cup pumpkin puree
1 tsp vanilla
1/2 cup sugar
1 tsp pumpkin pie spice
6 oz. Cool Whip (half of a large tub), thawed

For the whipping cream layer:
2.5 cups whipping cream
1 vanilla bean, split lengthwise, seeds scraped out and reserved (can also substitute 1 tsp vanilla)
4 tbsp maple syrup
2 tbsp bourbon 

 If you’ve never tried these cookies from Trader Joe’s, I highly recommend you get in your car and drive to your nearest location.

They are incredible! 

If you don’t have these cookies, or are about 800 kilometres away from the nearest Trader Joe’s like I am, you can easily use graham crackers or Biscoff cookies for this recipe. 

 In a medium bowl, mix together melted butter and cookie crumbs.

Divide the cookie crumbs into the bottoms of each trifle glass. 

I like to use wine glasses because it gives the illusion that I’m classy.

Gently press the crumbs into the bottom of each glass.

 In a large bowl, beat cream cheese using an electric mixer until smooth.

Next, add the pumpkin, vanilla, sugar and pumpkin pie spice.

Beat until well combined.

 Using a spatula, fold in half the tub of Cool Whip until completely combined.

Should look like so.

Set aside and make your whipping cream layer.

 In a chilled bowl, combine your whipping cream, vanilla bean seeds and maple syrup.

Next, add our bourbon.

One for you, one for me.

If you take a swig, I won’t judge you.

Isn’t that the reason we bake with booze anyway?

Classy. 

Using an electric mixer, whip until soft peaks form.

About 1-2 minutes.

Now let’s assemble our trifles! 

Pipe or spoon your pumpkin cheesecake mixture onto the cookie layer.

I like to use a piping bag with a large tip.

Again, I like to give the illusion that I am fancy.

 Next, pipe or spoon your whipping cream layer onto the pumpkin cheesecake layer.

Repeat layers until you are at the top of your glass, or at your desired height. 

Garnish with additional cookie crumbs.

Keep trifles in the refrigerator until ready to serve. 

So freakin’ delicious. 

And fancy, if I do say so myself. 

Enjoy!

Pumpkin Cheesecake Trifles adapted from: My Baking Addiction
Whipping Cream adapted from: Chef Bobby Flay

Pumpkin Cheesecake Trifles with Maple Bourbon Whipping Cream

2014-09-14 11:05:04

Serves 5

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Total Time

15 min

Total Time

15 min

For the cookie layer

1. 12 Speculoos Cookies, crushed into crumbs (can use Biscoff cookies or Graham Crackers)
2. 1 tablespoon unsalted butter, melted

For the pumpkin cheesecake layer

1. 8 oz. cream cheese, room temperature
2. 1 cup pumpkin puree
3. 1 tsp vanilla
4. 1/2 cup sugar
5. 2 tsp pumpkin pie spice
6. 1 large tub (12 oz) Cool Whip, thawed

For whipping cream layer

1. 3.5 cups whipping cream
2. 1 vanilla bean, split lengthwise, seeds scraped out and reserved
3. 4 tbsp maple syrup
4. 2 tbsp bourbon

Instructions

1. In a medium bowl, combine Speculoos Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. 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.
3. Use a spatula to fold in half of the Cool Whip until completely combined.
4. To make the whipping cream, combine whipping cream, vanilla seeds, maple syrup and bourbon in a large chilled bowl. Using an electric mixer, whip until soft peaks form.
5. To assemble the trifles, pipe or spoon a layer of pumpkin cheesecake onto the cookie crust layer, followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or desired height. Garnish with additional cookie crumbs.
6. Store trifles in the refrigerator until ready to serve.

By Claudia's Cookbook

Adapted from My Baking Addiction & Chef Bobby Flay

Adapted from My Baking Addiction & Chef Bobby Flay

Claudia's Cookbook http://www.claudiascookbook.com/