Pumpkin Cheesecake Parfaits
Servings 4
Ingredients
- cup gingersnap cookie crumbs
For the Pumpkin Cheesecake Layer:
- 8 oz. cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 tsp. kosher salt
- 1 Tbsp. vanilla extract
- 1 cup pumpkin puree
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
For the Whipped Cream:
- 1 cup heavy cream
- 1 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
Instructions
- Cream together the cream cheese, powdered sugar, salt, vanilla, pumpkin, cinnamon, nutmeg and cloves. Once smooth, place in an airtight container and refrigerate for 1 to 4 hours to set up.
- To make whipped cream: whip together heavy cream, powdered sugar and vanilla in a mixer with the whisk attachment until stiff peaks form (that means when you pull the whisk out of the whipped cream a peak forms and stays). Place in an airtight container and refrigerate until ready to use.
- To assemble: gather 4 stemless wine glasses or small mason jars. Divide pumpkin cream cheese mixture in half. Divide one half of the pumpkin mixture evenly among the glasses. Top with 1/4 cup each of whipped cream. Sprinkle each with 2 tablespoons of gingersnap cookie crumbs. Repeat process one more time. Eat right away or refrigerate until ready to serve.
- NOTE: if you don't serve it right away, the cookie crumbs will become soft. They still taste great but be aware.