Pumpkin Cheesecake Parfaits
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- Whipped cream and a sprinkle of cinnamon for garnish
Directions:
1. In a small bowl, combine graham cracker crumbs and melted butter. Mix well and set aside.
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg to the cream cheese. Mix until thoroughly combined.
4. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
5. Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated.
6. To assemble, layer the graham cracker mixture at the bottom of each serving glass or jar.
7. Spoon or pipe a layer of the pumpkin cheesecake mixture over the crumbs. Repeat layers until the glass is filled, finishing with a layer of pumpkin cheesecake.
8. Top with a dollop of whipped cream and a light sprinkle of cinnamon.
9. Refrigerate for at least 1 hour before serving to allow the parfaits to set and flavors to meld.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 320 kcal | Servings: 4 servings
Tips:
Use cold heavy cream for easier whipping and better volume.
For a crunchier texture, add chopped pecans or walnuts to the graham cracker layer.