Instructions

Step 1: Prepare the Pecan Crumble

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix the chopped pecans, melted butter, brown sugar, cinnamon, and salt.
3. Spread the mixture on a parchment-lined baking sheet and bake for 8-10 minutes, until fragrant and lightly toasted. Let cool.

Step 2: Make the Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and cinnamon. Mix until well combined and smooth.
3. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
4. Gently fold the whipped cream into the pumpkin cheesecake mixture until fully incorporated. Set aside.

Step 3: Prepare the Graham Cracker Layer

1. Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl.
2. Stir until the mixture resembles wet sand.

Step 4: Assemble the Trifles

1. In serving glasses or jars, layer about 2 tablespoons of graham cracker crumbs at the bottom.
2. Spoon or pipe a layer of the pumpkin cheesecake mixture over the crumbs.
3. Sprinkle a layer of pecan crumble on top.
4. Repeat the layers until you reach the top, finishing with a cheesecake layer.
5. Drizzle with caramel sauce and top with extra pecans and whipped cream if desired.

Step 5: Chill & Serve

1. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
2. Serve chilled and enjoy!