Wednesday, October 13, 2010

Ginger Pumpkin Cheesecake Trifle

Howdy Everyone!
It is that time of the year [yes...even in Florida] where the temperatures drop, there is a crisp edge to the evening air, and during the daytime the sun seems particularly brilliant.  It's fresh, invigorating and makes me think of crisp apples, and sensuous spices like nutmeg, cinnamon, mace and ginger.  They are spices of the senses and the season!  With those spices in mind I came up with this amazingly wonderful desert: Ginger Pumpkin Cheesecake Trifle.  It's gonna grab you and take you away completely to wonderful warm kitchen memories. Did I mention it is "easy"!
Enjoy every morsel.
Hazzard In The Kitchen
Ginger Pumpkin Cheesecake Trifle

We can thank the Brit's for the ingenious Trifle idea. It's a bit like a parfait, but bigger and better. My tribute to Fall & the Brit's is this wonderful blend of favorite fall flavors layered with everyones favorite- Philly Cheese Cake. The presentation catches everyones eye, and when you scoop it out and serve in a martini glass "oh my"!
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Servings: 12
  • 1 Box Gingerbread Cake & Cookie Mix {14.5 oz. box}
  • 1 Tub Philadelphia Ready to Eat Cheesecake Filling
  • 1 can of 100% Pure Pumpkin {15 oz.}
  • 1/3 cup(s) of light brown sugar {packed tight}
  • 1 1/2 tsp. of pumpkin spice seasoning
  • 1 egg
  • 1 1/3 cup(s) of lukewarm water
  • 1 cup(s) of GingerSnap Cookies -crumbled{use a closed ziplock bag to crumble with a rolling pin} or food processor
  1. Pre Heat oven to 350. Stir gingerbread mix, water and egg in a UNGREASED 7x11 inch glass casserole pan. {smaller pan will work as well, but require longer baking time}. Once the ingredients are in the pan, using a fork until blended STIR vigorously for 2 minutes, scraping corners frequently until well blended. Bake 25 minutes or until toothpick insterted in center comes out clean. Remove and cool on a rack
  2. While gingerbread is baking do the following: In a large bowl place the entire tub of cheesecake filling - stir with a wooden spoon for 30 seconds. Next add in the pure pumpkin, brown sugar and pumpkin spices. Blend together well with a spatula or spoon. Set aside.
  3. Once gingerbread has cooled completely on a rack, divide the entire gingerbread in 2 parts. Take first half of ginger bread and crumple it in the bottom of a large clear pretty bowl {a punch bowl works, or large brandy snifter]. Pour 1/2 the pumpkin-cheesecake mixture over the gingerbread. Crumble the 2nd half of the gingerbread over the pumpkin cheesecake filling mix for the 3rd layer. Then pour the remaining layer of pumpkin cheesecake mixture on top. Using your crumbled gingersnap cookies as your very top layer. Cover top of dish in saran wrap until you are ready to serve. This dish can easily be prepared a day or 2 in advance of when you would like to serve it. Holds up beautifully! Serve in fancy martini glasses for special effects~


  1. Oh if only I weren't on Jenny Craig...this looks wonderful Cath!

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  3. Gingerbread, Philadelphia cream cheese and pumpkin!! OMG I bet this is to die for!

  4. Been there - done that. Yup we had some of this and it's fantastic, go tell Jenny Craig to take a chill pill.