Pumpkin Cheesecake Parfait Recipe

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

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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.

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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

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.