Pumpkin Cheesecake Parfait Recipe

on Nov 05, 2014, Updated Oct 21, 2020

If you are a fan of pumpkin and looking for an easy jar dessert to serve this holiday season this Pumpkin Cheesecake Parfait will be perfect. I love to serve up jar desserts when entertaining as they always catch everyone’s attention. Parfaits in jars are always so simple and I can usually put them together in just a few minutes time. These Pumpkin Cheesecake Parfaits will be perfect for one of our upcoming holiday parties. Layers of pumpkin cheesecake yumminess. When I made these Parfaits and our Pumpkin Cheesecake Truffles for desserts last week they disappeared so quickly that I had kiddos fighting over the last jar and truffle (that happens around here a bit to often, ha ha).

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The ingredients needed for your Pumpkin Cheesecake Parfaits are very simple. Just grab some graham crackers, pumpkin, cream cheese and a few spices to whip these up in just a few minutes time.

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

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

5 from 1 vote

Pumpkin Cheesecake Parfait Recipe

By: Jen Lunsford

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Ingredients

Instructions

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