Mini Pumpkin Cheesecake Trifles
4
servings30
minutes40
minutes300
kcal1
hour10
minutesTender pumpkin bread squares and pumpkin cheesecake crème are warmly seasoned with our sustainably sourced spices and pure vanilla extract and layered into a rich and satisfying dessert that’s elegant enough to grace any table.
Ingredients
- Pumpkin Bread:
1 3/4 cups flour
1 teaspoon Frontier Co-op® Baking Soda
1/2 teaspoon Frontier Co-op® Baking Powder
1/2 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
1 1/2 teaspoons Frontier Co-op® Regenerative Organic Certified® Ceylon Cinnamon
1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Ginger
1/4 teaspoon Frontier Co-op® Ground Nutmeg
1/4 teaspoon Frontier Co-op® Ground Cloves
2 large eggs
1 cup pure pumpkin purée (not pie filling)
3/4 cup light brown sugar, packed
1/2 cup vegetable oil (or another neutral oil)
1/4 cup whole milk
1 teaspoon Frontier Co-op® Pure Vanilla Extract
- Trifle:
1 1/2 cups heavy cream, cold
3/4 cup powdered sugar, divided
1 1/2 teaspoons Frontier Co-op® Pure Vanilla Extract, divided
8 ounces cream cheese, room temperature
1 cup pure pumpkin purée
1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ceylon Cinnamon, plus more for topping
1 pinch Frontier Co-op® Regenerative Organic Certified® Ginger
Directions
- Make the Pumpkin Bread:
- Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk together eggs, pumpkin, brown sugar, oil, milk, and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir just until combined. Pour batter into prepared loaf pan and smooth top.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in pan for 10 minutes, then lift loaf out using parchment and cool completely on a wire rack. When cool, slice into small cubes.
- Make the Whipped Cream:
- In a stand mixer fitted with the whisk attachment, add cold heavy cream. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract, and beat on medium speed until medium peaks form.
- Make the Pumpkin Cheesecake Layer:
- In a large mixing bowl or stand mixer, beat cream cheese for about 2 minutes, until soft and fluffy.
- Add remaining 1/2 cup powdered sugar, 1 teaspoon vanilla extract, pumpkin, cinnamon, ginger, nutmeg and cloves and continue mixing for about 1 to 2 more minutes until smooth and well combined.
- Using a spatula, gently fold in half of the whipped cream until combined.
- Assemble the Trifles:
- In small bowls, ramekins or mini trifle dishes, add a layer of pumpkin bread, then top with a thin layer of pumpkin cheesecake mixture. Repeat this, then pipe remaining whipped cream on top. Optional: garnish with a sprinkle of cinnamon.
