Maple Pumpkin Cheesecake Truffle

 Yummy.  You can make this with store bought angel food cake to make it easier, but you need to drizzle a small amount of  maple syrup over the cake layers when layering it.  

MAPLE PUMPKIN CHEESECAKE  TRUFFLE

(serves 6-10)

Cheesecake Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cup granulated sugar

*1/2 cup dark brown sugar 

*1/2 cup pumpkin puree

*1 tablespoon pumpkin pie spice

*1/2 teaspoon vanilla extract

*1 1/2 cups heavy cream

Maple Angel Food Cake Ingredients:

*1 store bought angel food cake or pound cake (better if you can find a maple flavored one)

*1/4 cup maple syrup (if you don't use maple angel food cake)

*or make your own Maple Angel Food Cake

*1 cup toasted pecans

Whipped Cream Ingredients: (or use a 16 ounce container of cool whip)

*1 1/2  cups heavy cream 

*1/8 cup powdered sugar

Cheesecake Directions:

~In a large bowl, beat 2 (8 ounce) packages of cream cheese until light and fluffy.

~Using a paddle attachment beat in 1/2 cup granulated sugar and 1/2 cup dark brown sugar until well combined and the sugar is dissolved.

~Stir in 1/2 cup pumpkin puree, 1 tablespoon pumpkin spice, and 1/2 teaspoon vanilla extract.

~Switch to a whisk attachment add 1 1/2 cups heavy cream and whisk on medium-high until stiff peaks form.

Whipped Cream Directions:

~In a large bowl whisk 1 1/2  cups heavy cream and 1/8 cup powdered sugar together until soft peaks form.

~Cover and refrigerate until ready to use.

Assemble Truffle:

~Cut up Angel food cake into bite size pieces.

~Layer the bottom of the truffle bowl with about 1/4 of the angel food cake.

~If you aren't using a maple flavored angel food cake, then drizzle some of the maple syrup over the cake pieces.

~Spread about 1/3 of the cheesecake over the top of the cake.

~Spread about 1/3 of the whipped cream over the cheesecake.

~Repeat the layer cake, cheesecake, whipped cream 2 more times, leaving the whipped cream off the last layer.

~Sprinkle pecans over the last layer of pumpkin cheesecake.

~Cover truffle dish with plastic wrap and refrigerate for at least 4 hours before serving.