Ingredients
For the Cheesecake Layer
16 oz (450 g) cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 ½ cups heavy whipping cream, cold
For the Pecan Pie Layer
2 cups chopped pecans
1 cup pecan pie filling or caramel sauce
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
½ teaspoon cinnamon (optional)
For the Base Layers
2 cups graham cracker crumbs, vanilla wafers, or cubed pound cake
3 tablespoons melted butter (if using crumbs)
Whipped cream
Whole pecans
Caramel drizzle
Preparation
Step 1: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add the powdered sugar and vanilla extract, and beat again until fully combined and silky.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling light and airy. Set aside.
Step 2: Prepare the Pecan Pie Mixture
In a medium bowl, combine chopped pecans, pecan pie filling or caramel sauce, brown sugar, melted butter, and cinnamon if using. Stir until the pecans are evenly coated and glossy. This mixture should resemble a thick, sticky pecan pie topping.
Step 3: Prepare the Base Layer
If using graham cracker crumbs, mix them with melted butter until evenly moistened. If using vanilla wafers or pound cake, simply cube or crush them slightly for texture.
Step 4: Assemble the Trifle
In a trifle dish or large glass bowl, start with a layer of graham crumbs or cake. Spoon a generous layer of cheesecake filling over the base and smooth it gently. Add a layer of the pecan pie mixture, spreading it evenly.
Repeat the layers—base, cheesecake, pecan topping—until all ingredients are used, finishing with a cheesecake or pecan layer on top depending on your preference.
Step 5: Chill and Set
Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the layers to set beautifully.