introduction
I love quick desserts that taste like fall. These Pumpkin Pecan Cheesecake Parfaits are creamy and easy to make. For a different cheesecake idea, try the Baileys Chocolate Cheesecake Trifle for another treat.
why make this recipe
This recipe is fast, needs no crust baking, and serves in small cups. It mixes pumpkin spice and pecans for good fall flavor. It works for parties or a simple family dessert.
how to make Pumpkin Pecan Cheesecake Parfaits
You make the crumbs, blend the cheesecake filling, then layer crumbs, pecans, and filling in small dishes. Chill until firm and add whipped cream and pecan halves on top.
Ingredients :
- 1 cup gingersnap cookie crumbs
- 1 T. butter, melted
- 8 oz. cream cheese (I used 4 oz. low fat, 4 oz. whipped)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
- 14 ounces pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 cup chopped pecans
- 4 whole pecan halves
- sweetened whipped cream for garnish
Directions :
- Preheat oven to 350º.
- Crush the gingersnaps to make crumbs.
- Add melted butter to the crumbs and stir until combined.
- Spread crumbs on a baking sheet.
- Toast crumbs in the oven 3–5 minutes until they start to brown.
- Let the crumbs cool.
- Process the cream cheese, granulated sugar, brown sugar, whipping cream, and vanilla in a food processor until smooth.
- Add the pumpkin puree, cinnamon, allspice, and cloves to the processor.
- Process the mixture until smooth.
- Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes.
- Layer a few chopped pecans over the crumbs in each dish.
- Divide half of the cheesecake mixture evenly between the dishes.
- Top each with the remaining crumbs and more chopped pecans.
- Divide the remaining cheesecake mixture between the dishes on top.
- Garnish each parfait with whipped cream and a pecan half.
- Refrigerate the parfaits for 1 hour or until firm.
how to serve Pumpkin Pecan Cheesecake Parfaits
Serve cold from the fridge. Add extra whipped cream and a fresh pecan half on top just before serving.
how to store Pumpkin Pecan Cheesecake Parfaits
Cover the dishes and keep them in the fridge for up to 3 days. Do not freeze, or the texture may change.
tips to make Pumpkin Pecan Cheesecake Parfaits
Keep the cream cheese soft for easy blending. Toast the crumbs just until they brown for best flavor. Chill the parfaits at least one hour so they firm up.
variation (if any)
Use graham cracker crumbs instead of gingersnaps for a milder crust. Swap maple syrup for some brown sugar for a maple-pecan flavor.
FAQs
Q: Can I make these ahead of time?
A: Yes. Make them the day before and keep them covered in the fridge.
Q: Can I use canned whipped topping?
A: Yes. Canned whipped topping works well for garnish.
Q: Are these safe for kids?
A: Yes. The recipe has no alcohol and is kid-friendly.
Q: Can I make more servings?
A: Double the ingredients and use more small dishes or larger dessert cups.
Conclusion
For the original source and full recipe notes, see the Pumpkin Pecan Cheesecake Parfaits Recipe – Pinch of Yum.