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Pumpkin Cheesecake Parfaits

These Pumpkin Cheesecake Parfaits are a celebration of fall flavors. They feature swirls of pumpkin cheesecake, whipped cream and a sprinkle of a homemade pecan crunch, they’re an irresistible way to enjoy fall flavors.

Pumpkin Cheesecake Parfaits

Easy Pumpkin Cheesecake Parfaits Recipe

These parfaits are a fantastic option for single serving holiday desserts. whether you’re hosting a smaller gathering or cooking for two, these pumpkin parfaits fit the bill. These fall parfaits have a beautiful presentation, and it’s a fun and different way to enjoy the flavors we all love. I really love this recipe for it’s simplicity and the pecan-crumb layer makes this dessert. How to make Pumpkin Cheesecake Parfaits: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray it with cooking spray. Set aside.
  • Pecan Crumble – In a medium size bowl mix together graham crackers, pecans, butter and brown sugar. Press onto the prepared pan.
  • Bake for 15-17 minutes until golden. Set aside to cool completely then break into pieces.
  • Pumpkin Cheesecake Filling – Beat together pudding mix with half and half until it begins to thicken.
  • Pumpkin – Add pumpkin puree, pumpkin pie spice and vanilla. Whip on medium speed for 3-5 minutes until the mixture is thickened to the consistency of pudding.
  • Assemble Parfaits – Layer pecan crumble, toffee bits, pumpkin cheesecake filling, whipped topping. Repeat until all ingredients have been used, ending with the whipped topping. Garnish with the pecan crumbs.
  • Chill for 4 hours, then serve.
ingredients to make pumpkin cheesecake in a bowl

How to Make the Best Pumpkin Cheesecake Parfaits Recipe

These fall parfaits have a beautiful presentation, and it’s a fun and different way to enjoy the flavors we all love. I really love this recipe for it’s simplicity and the pecan-crumb layer makes this dessert. 

  • Ingredients you’ll need to make homemade Pumpkin Cheesecake Parfaits: For the crumb layer you’ll need crushed graham crackers, chopped pecans, butter and light brown sugar.
  • To make the pumpkin filling you’ll need: Pumpkin puree, instant cheesecake flavored pudding mix, half and half, toffee bits, whipped topping, vanilla extract, pumpkin pie spice or ground cinnamon.
  • Kitchen gadgets you’ll need: A stand mixer or a hand mixer, a sheet pan, measuring cups and spoons, parfait glasses, a medium bowl and a small microwave safe bowl.
  • If you’re unable to find cheesecake flavored instant pudding, you can use white chocolate pudding mix instead. In a pinch, you may also be able to adapt with butterscotch or vanilla.
  • Please note: The pecan-crumb recipe will make a little more than you’ll need, so, you’ll have some leftover. You can sprinkle it on yogurt, ice cream or pudding, for added texture and flavor, if you like.
  • You can make these parfaits one day in advance. Keep thoroughly chilled in the refrigerator until serving.
Pumpkin Cheesecake Parfaits

More Pumpkin Dessert Recipes to Make

We all love it when pumpkin season rolls around. The window is so short, it’s fun to make and enjoy it in as many forms as possible. More pumpkin dessert recipes to make:

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Pumpkin Cheesecake Parfaits

Prep Time20 minutes
Cook Time15 minutes
Chill time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: pumpkin-cheesecake-parfaits, pumpkin-desserts
Servings: 6 Parfaits
Calories: 909kcal
Author: Melissa Sperka

Ingredients

  • Pecan Crumble:
  • 2 cups crushed graham cracker crumbs
  • 1 cup pecans chopped
  • 1/2 cup butter melted
  • 1/3 cup brown sugar
  • Filling:
  • 1 cup pumpkin puree
  • 1 3.4 oz box instant cheesecake pudding mix
  • 1 1/2 cups half and half
  • 1 cup toffee bits
  • 1 8 oz frozen whipped topping thawed
  • 1 tsp pure pure vanilla
  • 1 tsp pumpkin pie spice or cinnamon

Instructions

  • Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray it with cooking spray. Set aside.
  • In a medium size bowl mix together graham crackers, pecans, butter and brown sugar. Press onto the prepared pan.
  • Bake for 15-17 minutes until golden. Set aside to cool completely then break into pieces.
  • Filling: In a large mixing bowl using an electric mixer beat together pudding mix with half and half until it begins to thicken.
  • Add pumpkin puree, pumpkin pie spice and vanilla. Whip on medium speed for 3-5 minutes until the mixture is thickened to the consistency of pudding.
  • Assemble: Layer pecan crumble, toffee bits, pumpkin cheesecake filling and whipped topping. Repeat layers until all ingredients have been used ending with the whipped topping. Garnish with the pecan crumble.
  • Chill for 4 hours then serve.

Notes

a) To make cinnamon flavored whipped topping for layers gently mix 1/2 teaspoon ground cinnamon into thawed whipped topping. Add more or less to your taste.
b) The pecan-crumb layer makes more than enough for this dessert. You can store any leftover crumbs in an airtight container or frozen, to enjoy sprinkled on ice cream, yogurt or pudding.

Nutrition

Serving: 1serving | Calories: 909kcal | Carbohydrates: 93g | Protein: 6g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 643mg | Potassium: 327mg | Fiber: 4g | Sugar: 62g | Vitamin A: 7506IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
 

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