Thursday, October 20, 2011

Pumpkin Cheesecake Parfaits

It's finally Fall! While I love the fresh fruit and veggies of summer, fall brings it's own flavors that comfort and warm. Pumpkin, egg nog, soups, apples, hot chocolate... mmm...

I have a favorite Pumpkin Cheesecake recipe. But this one is a no-bake.  That allowed me to use my cute little jars and layer the cheesecakes.  I used gingersnaps instead of graham crackers for a nice contrasting flavor to the smooth pumpkin.  These would make fantastic gifts!

Pumpkin Cheesecake Parfait

Recipe source: Fat Girl Trapped in a Skinny Body

I got 4 1/2pint jars out of this recipe.

1 cup gingersnap cookie crumbs
8 oz. cream cheese
 1/4 cup heavy whipping cream
1/2 cup brown sugar
1 teaspoon vanilla extract
14 ounces pumpkin puree (1 can)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
sweetened whipped cream for garnish (optional)

Mix the cream cheese and whipped cream in a hand mixer for about 2 minutes.  Add in the sugar  and vanilla and mix until smooth. Add the pumpkin puree, cinnamon, nutmeg and ginger. Process until smooth.

Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs. Divide the remaining cheesecake mixture between the 4 dishes.

Garnish with a gingersnap cookie.. Refrigerate for 1 hour or until firm.



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