Pumpkin cheesecake mini trifles {Walkers Shortbread}
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Rich and creamy, these trifles are an incredible taste of fall. There are several steps to this recipe, but let me say upfront the result is WORTH IT!!
Ingredients
  • CRUMB TOPPING:
  • 1 cup pecans
  • ¾ cup oats
  • ¾ cup brown sugar + 1 Tbsp
  • ½ tsp sea salt
  • 1 tsp ginger
  • 1 stick soft butter
  • 1 cup flour
  • FILLING:
  • 2 8 oz soft cream cheese
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 tsp pure vanilla
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp cloves
  • WHIPPED CREAM:
  • 1 half pint heavy whipping cream
  • 1-2 tsp vanilla
  • 4 Tbsp sugar
  • CRUST:
  • 2 Tbsp soft butter
  • 1 package Walkers Stem Ginger Shortbread Cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. To make CRUMB TOPPING:
  3. place pecans in food processor and pulse to finely chopped. Add in oats and pulse to finely chopped.
  4. Put brown sugar, salt, ginger, soft butter and flour into food processor.
  5. Pulse until all ingredients are well combined.
  6. Spread this mixture out onto a greased cookie sheet about ½ inch thick.
  7. Bake for 15-18 minutes, and then cool on cooling rack.
  8. Crumble should harden and be able to break into pieces to form a crumb topping.
  9. To make FILLING:
  10. In mixer bowl, add softened cream cheese, sugar, and pumpkin and mix for a minute or two until creamy and well combined.
  11. Add in cinnamon, ginger, nutmeg and cloves. Mix well and refrigerate until needed.
  12. To make WHIPPED CREAM:
  13. In mixer bowl, add cold whipping cream and using whisk attachment start whipping at highest speed you can go without splattering it everywhere.
  14. After liquid begins to thicken a bit, add in vanilla and sugar.
  15. Whip about 3-5 more minutes until you have thick whipped cream. Don't go too far or you will have butter.
  16. Refrigerate until needed.
  17. To make CRUST:
  18. Add the package of Walkers Stem Ginger Shortbread Cookies and pulse until you have all crumbs.
  19. Add in softened butter and mix until well combined.
  20. TO ASSEMBLE TRIFLES:
  21. In one large dish or several small dishes, layer the trifle with all components.
  22. Crust first, then pumpkin filling, then whipped cream and top with crumb topping with a little bit of the crushed walkers cookies sprinkled on top for extra ginger taste.
  23. This recipe made 5-6 small trifles with leftovers of everything. You can spread the leftovers into a small pyrex dish in layers and cut into bars, eat straight out of the containters, or freeze in layers. You can use leftover crumb topping for yogurt parfaits or other ice cream desserts.
Recipe by Creative Kitchen at https://creativekitchenadventures.com/2013/09/18/pumpkin-cheesecake-mini-trifles-walkers-shortbread/