When the weather begins to turn and the days become shorter, there’s always the seasonal flavors of cinnamon and pumpkin to look forward to. 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.
Fall Flavors
It’s all about pumpkins this time of year. One of our favorite fall family outings is to visit one of our local pumpkin festivals. There we can participate in a variety of seasonal fun like hay rides, warm cider, the smell of cinnamon and a sea of pumpkins in every size imaginable. It’s one of those moments you think to yourself; it’s now officially fall. Being a lover of all things pumpkin, every year, I look for new ways for my family to enjoy it in our desserts be it a pumpkin cake roll, pumpkin spice snickerdoodles or a pumpkin cream with bourbon whipped cream for the grown-ups, the flavor of pumpkin always satisfies.
Pumpkin Cheesecake Parfaits
I really love this recipe for it’s simplicity and the pecan-crumb layer makes this dessert. The pecan-crumb recipe will make a little more than you’ll need, so, you’ll have some leftover to sprinkle on yogurt, ice cream or pudding, if you like. These fall parfaits have a beautiful presentation, and it’s a fun and different way to enjoy the flavors we all love. Parfaits are fun to make and even more fun to eat. Another fun pumpkin recipe you may like to try are these Easy Pumpkin Bars from Show Me the Yummy.
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Helpful Kitchen Items:
Pumpkin Cheesecake Parfaits
Servings: 6 Parfaits
Ingredients
- Pecan crumb crisp:
- 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 & 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.
- To make filling: In a large mixing bowl using an electric mixer, beat together pudding mix with half & 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.
- To assemble: Layer, pecan crumbs, 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.
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.
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.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa says
Ashley, we love these parfaits! The pecan crumble layer MAKES them. ☺
Ashley @ Wishes and Dishes says
These are so perfect for fall and look so pretty in that glass!