Mini Pumpkin Cheesecake Trifles

Directions

1. Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a separate bowl, whisk together eggs, pumpkin, brown sugar, oil, milk, and vanilla until smooth.
4. Pour wet mixture into dry ingredients and stir just until combined. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
6. Cool in pan for 10 minutes, then lift loaf out using parchment and cool completely on a wire rack. When cool, slice into small cubes.

1. In a stand mixer fitted with the whisk attachment, add cold heavy cream. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract, and beat on medium speed until medium peaks form.

1. In a large mixing bowl or stand mixer, beat cream cheese for about 2 minutes, until soft and fluffy.
2. Add remaining 1/2 cup powdered sugar, 1 teaspoon vanilla extract, pumpkin, cinnamon, ginger, nutmeg and cloves and continue mixing for about 1 to 2 more minutes until smooth and well combined.
3. Using a spatula, gently fold in half of the whipped cream until combined.

1. In small bowls, ramekins or mini trifle dishes, add a layer of pumpkin bread, then top with a thin layer of pumpkin cheesecake mixture. Repeat this, then pipe remaining whipped cream on top. Optional: garnish with a sprinkle of cinnamon.