Pumpkin Cheesecake Parfait

pumpkin cheesecake parfait

Pumpkin Cheesecake Parfait

pumpkin cheesecake parfait

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follow me We love Cheesecake in this house and what I really love is easy cheesecake…. These pumpkin cheesecake parfaits are super easy and quick to make but taste just as good as regular cheesecake. What’s also really cool about this recipe is that you can essentially use any kind of fruit in it to make a different type. I like using strawberries to make a strawberry cheesecake parfait. Enjoy!

Pumpkin Cheesecake Parfait

Ingredients:

  • 10 Graham Crackers
  • 8 oz Cream Cheese softened
  • 1 cup Pumpkin Puree
  • 1 tsp Vanilla
  • 1/2 cup Brown Sugar
  • 3 tsp Pumpkin Pie Spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 16 oz Cool Whip 2

Directions:

  1. Pulse graham crackers in a food processor to crush. 3
  2. In a large bowl, beat cream cheese until smooth.
  3. Add pumpkin, vanilla, brown sugar and spices. 4
  4. Beat until combined.
  5. Fold in 8 oz of Cool Whip into the pumpkin mixture until blended.
  6. Transfer mixture to a zippered bag and clip the corner for piping.
  7. Transfer remaining Cool Whip to a zippered bag and clip the corner for piping.
  8. Place a layer of crushed graham crackers in the bottom of each serving container.
  9. Pipe alternating layers of whipped topping and pumpkin mixture into each serving.
  10. Garnish top of each with a dusting of graham cracker crumbs.
  11. Refrigerate for about an hour.

Pumpkin Cheesecake Parfait

Pumpkin Cheesecake Parfait

Ingredients

  • 10 Graham Crackers
  • 8 oz Cream Cheese softened
  • 1 cup Pumpkin Puree
  • 1 tsp Vanilla
  • 1/2 cup Brown Sugar
  • 3 tsp Pumpkin Pie Spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 16 oz Cool Whip

Instructions

  1. Pulse graham crackers in a food processor to crush.
  2. In a large bowl, beat cream cheese until smooth.
  3. Add pumpkin, vanilla, brown sugar and spices.
  4. Beat until combined.
  5. Fold in 8 oz of Cool Whip into the pumpkin mixture until blended.
  6. Transfer mixture to a zippered bag and clip the corner for piping.
  7. Transfer remaining Cool Whip to a zippered bag and clip the corner for piping.
  8. Place a layer of crushed graham crackers in the bottom of each serving container.
  9. Pipe alternating layers of whipped topping and pumpkin mixture into each serving.
  10. Garnish top of each with a dusting of graham cracker crumbs.
  11. Refrigerate for about an hour.
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