Thursday, October 20, 2011
Pumpkin Cheesecake Parfaits
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.