Pumpkin Cheesecake Parfaits

Course Dessert

Cuisine American, Southern

Keyword pumpkin-cheesecake-parfaits, pumpkin-desserts

Prep Time 20

Cook Time 15

Chill time 4

Total Time 4 35

Servings 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