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).
Pumpkin Cheesecake Parfait Recipe
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.
Pumpkin Cheesecake Parfait Recipe
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
- 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.
