Pumpkin Cheesecake Parfait
This delightful Pumpkin Cheesecake Parfait combines creamy pumpkin cheesecake with crunchy gingersnaps for a perfect fall dessert.
Ingredients
Main Ingredients
- 15 oz pumpkin puree
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 8 oz Cool Whip or whipped cream
- 1 lb gingersnaps, crushed
Instructions
- In a large bowl, use a hand mixer to combine the pumpkin puree, cream cheese, vanilla extract, powdered sugar, and pumpkin pie spice until smooth and creamy. This should take about 3-5 minutes. Be sure to scrape down the sides of the bowl to incorporate all ingredients effectively.
- In small containers or parfait glasses, layer the crushed gingersnaps, followed by a layer of the pumpkin mixture, and then a layer of Cool Whip. Repeat the layers until the containers are filled, finishing with a layer of Cool Whip on top.
- For an extra touch, serve with a gingersnap cookie on top and sprinkle some additional pumpkin pie spice before indulging in this delightful treat!
Notes
For a festive touch, sprinkle some extra pumpkin pie spice on top before serving.