Pumpkin Cheesecake Parfaits

 
Pecan-crumb layer you’ll need:
2 cups crushed graham cracker crumbs
1 cup pecans, chopped
1/2 cup [1 stick] 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] cinnamon frozen whipped topping, thawed
1 tsp pure pure vanilla
1 tsp pumpkin pie spice or cinnamon

Directions:
Preheat the oven to 350°F.  Line a baking sheet with aluminum foil and spray it with cooking spray.  Set aside.  Mix all of the pecan-crumb ingredients together in a small mixing bowl until combined.  Press onto the prepared pan.  Bake for 15-17 minutes until golden.  Set aside to cool completely then break into pieces.

Directions for the filling:
In a large mixing bowl, beat together the pudding mix with the half & half until it begins to thicken.  Add the 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 and cinnamon whipped topping ending with the whipped topping.  Garnish with the pecan crumbs.  Chill well.  Yield: 6 parfaits [Varies depending on the size of the parfait glasses]

Cook’s notes:

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Pumpkin Cheesecake Parfaits

Servings 6 Parfaits

Author Melissa Sperka

Ingredients

• For the pecan-crumb layer you'll need:
• 2 cups crushed graham cracker crumbs
• 1 cup pecans chopped
• 1/2 cup [1 stick] butter melted
• 1/3 cup brown sugar
• For the 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] cinnamon frozen whipped topping thawed
• 1 tsp pure pure vanilla
• 1 tsp pumpkin pie spice or cinnamon

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray it with cooking spray. Set aside.
2. Mix all of the pecan-crumb ingredients together in a small mixing bowl until combined. Press onto the prepared pan.
3. Bake for 15-17 minutes until golden.
4. Set aside to cool completely then break into pieces.
5. Directions for the filling: In a large mixing bowl, beat together the pudding mix with the half & half until it begins to thicken.
6. Add the 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.
7. To assemble: Layer, pecan crumbs, toffee bits, pumpkin cheesecake filling and cinnamon whipped topping ending with the whipped topping.
8. Garnish with the pecan crumbs.
9. Chill well.

Recipe Notes

a) Cinnamon flavored whipped topping is a limited addition flavor offered at this time of year. If you can't find it, gently mix 1/2 teaspoon of 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 to enjoy sprinkled on ice cream, yogurt or pudding.