Pumpkin Cheesecake Parfaits
Pumpkin Cheesecake Parfaits - sweet and pumpkin cream cheese layered parfaits have vanilla granola and whipped cream to satisfy any sweet tooth.
Prep Time15 mins
Total Time15 mins
Servings: 4 servings
- 1 1/2 cups heavy cream divided
- 8 oz. cream cheese
- 1/2 cup brown sugar
- 14 oz can canned pumpkin purée
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of kosher salt
- 2 cups vanilla granola
- whipped cream
In the bowl of a electric mixer or mixing bowl, whip the heavy cream until stiff. Remove 1/3 for topping and set aside, covered in refrigerator.
In a separate bowl, beat the cream cheese until fluffy. Add the brown sugar and pumpkin purée and continue to mix until creamy. Add the vanilla, cinnamon, ginger, nutmeg, cloves and salt and beat again for 2 minutes.
Fold the pumpkin purée in with the whipped cream using a rubber spatula. Mix thoroughly to incorporate completely.
Layer some of the granola, then the pumpkin mixture, then whipped cream into each serving glass, repeat. Do this for each, stacking the ingredients. Repeat and top each with a dollop of whipped cream and a sprinkle of ground cinnamon if desired. Keep refrigerated until serving.
Calories: 932kcal | Carbohydrates: 81g | Protein: 13g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 184mg | Sodium: 249mg | Potassium: 622mg | Fiber: 6g | Sugar: 44g | Vitamin A: 17515IU | Vitamin C: 4.7mg | Calcium: 221mg | Iron: 4.5mg