Pumpkin Pecan Cheesecake Parfaits
Ingredients
The crust
-
1
cup
gingersnap cookie crumbs
-
1
tablespoon
butter, melted
The cheesecake filling
-
8
oz
cream cheese
-
¼
cup
granulated sugar
-
½
cup
brown sugar
-
2
tablespoons
whipping cream
-
1
teaspoon
vanilla extract
-
14
oz
pumpkin puree
-
½
teaspoon
cinnamon
-
¼
teaspoon
allspice
-
¼
teaspoon
cloves
-
¼
cup
chopped pecans
-
4
whole
pecan halves
-
to taste
sweetened whipped cream for garnish
Instructions
- Preheat the oven to 350ºF and crush the gingersnaps to make crumbs. Mix with melted butter and spread on a baking sheet to toast for 3-5 minutes until browned. Let cool.
- In a food processor, blend the cream cheese, granulated sugar, brown sugar, whipping cream, and vanilla until smooth. Add the pumpkin puree, cinnamon, allspice, and cloves, and process until smooth.
- In four ½ cup-capacity dishes, layer half of the gingersnap crumbs, followed by some chopped pecans. Divide half of the cheesecake mixture among the dishes and top with the remaining crumbs and more pecans. Finally, divide the remaining cheesecake mixture on top.
- Garnish with whipped cream and pecans, then refrigerate for at least 1 hour until firm.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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