RECIPE: Pumpkin Cheesecake Caramel Trifle
Pumpkin Cake (recipe below)
No-Bake Cheesecake (recipe below)
Easy Homemade Salted Caramel Sauce (recipe below)
Fresh Whipped Cream (recipe below)
Ground cinnamon
Ground nutmeg
In a glass trifle dish layer pumpkin cake, cheesecake and caramel sauce until bowl is filled. Decorate the top with fresh whipped cream, cinnamon and nutmeg. Serve.
Pumpkin Cake
1 pkg. yellow cake mix
1 (15 oz.) can pumpkin
1 tsp pumpkin pie spice
1 tsp vegetable oil
Preheat the oven to 350 degrees F. Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the cake mix, canned pumpkin and pumpkin pie spice until well blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator.
No Bake Cheesecake
1 8 oz pkg cream cheese (softened)
1 can sweetened condensed milk
¼ cup lemon juice
1 tsp pure vanilla
Beat softened cream cheese until smooth. Add sweetened condensed milk. Beat until smooth. Add ¼ cup of lemon juice, beat until smooth and starting to thicken. Add vanilla. Beat until incorporated, cheesecake will thicken as sets up.
Fresh Whipping Cream
1 cup heavy whipping cream
1/3 cup sugar
1 tsp pure vanilla
In large mixing bowl beat heavy whipping cream until stiff peaks form. Don't overbeat…or you will have butter. Add sugar and vanilla. Beat until incorporated.
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