Caramel-Pear-Cheesecake Trifle

By cnash

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd.

Ingredients

• 4 tablespoon(s) unsalted butter
• 5 large Bartlett pears, slightly underripe; peeled, cored, and diced
• 1 cup(s) Vanilla Bean and Fleur de Sel Caramel Sauce
• 1 teaspoon(s) unflavored powdered gelatin
• 16 ounce(s) cream cheese, at room temperature
• 3 cup(s) heavy cream, cold
• 8 ounce(s) gingersnap cookies
• Gingersnap cookies, crushed, for garnish

Details

Servings 10
Cooking time 45mins
Adapted from delish.com

Preparation

Step 1

In a large skillet, melt the butter. Add the diced pears. Cover and cook over moderate heat, stirring occasionally, until just softened, about 8 minutes. Add 1/2 cup of the caramel sauce, cover, and cook over moderately low heat, stirring occasionally, until the pears are tender, 5 minutes. Scrape the pears onto a plate and refrigerate until cool.

In a small microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water. Let stand until softened, about 5 minutes. Microwave at high power for 5 seconds, just until the gelatin is melted. Transfer the gelatin mixture to a bowl and add the cream cheese and the remaining 1/2 cup of caramel sauce. Using an electric mixer, beat at medium-high speed until smooth, about 2 minutes.

In another bowl, whip 1 1/2 cups of the cream until firm peaks form. Fold the whipped cream into the cream cheese mixture.

Spoon one-fourth of the mousse into a medium trifle bowl. Top with one-fourth of the gingersnaps and one-fourth of the pears. Repeat the layering, ending with a layer of pears. Cover and refrigerate overnight.

In a bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream until soft peaks form. Dollop the cream over the trifle and garnish with crushed gingersnaps.