Pumpkin Cheesecake Parfaits

Pumpkin cheesecake is one of my favorite fall desserts!  These pumpkin cheesecake parfaits are fun take on the standard cheesecake and are great for individual Thanksgiving desserts.

Pumpkin Cheesecake Parfait

Deciding what desserts to serve on Thanksgiving is difficult for me.  There are just way too many options! I want something pumpkin and pecan, but apple pie sounds good, too.  A few years ago we switched out our pumpkin pie for pumpkin cheesecake and it’s been a regular part of our Thanksgiving menu ever since.  This year, though, I am in the mood for apple pie but it’s just not Thanksgiving with a little pumpkin.  Pumpkin Cheesecake Parfaits are just what I was looking for.  I can make these in small cups for a little taste of pumpkin but still have room for apple pie.

Pumpkin Cheesecake Parfait

I adapted the original recipe by making homemade whipped cream and using regular cream cheese.  I also sprinkled graham cracker crumbs on the top instead of using nuts and I was really happy with the way they looked.  I think it would be fun to change up the graham cracker crumbs with gingersnap cookie crumbs or even pecans chopped finely.  All would be delicious!

Pumpkin Cheesecake Parfait

Looking for other pumpkin recipes? Check out Pumpkin Snickerdoodles, Pumpkin Pull Apart Bread, Whole Wheat Pumpkin Scones, and Pumpkin Pie Baked Oatmeal!


Pumpkin Cheesecake Parfaits
  • 1 cup graham cracker crumbs
  • 8 oz cream cheese
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree (or 1 small can)
  • 2 teaspoons cinnamon
  • ½ teaspoon fresh ground nutmeg
  • Whipped cream
  1. In a food processor or blender, blend together cream cheese, sugar and vanilla extract.
  2. Add pumpkin, cinnamon and nutmeg and puree until smooth.
  3. Layer ingredients in desired serving dishes as follows: graham cracker crumbs, pumpkin, and then the whip cream. Layer twice ending with whipped cream.
  4. Sprinkle graham cracker crumbs on top of parfait or add a few nuts for garnish.
  5. Refrigerate for 1 hour before serving.



    • says

      Ah, I’m glad you asked! I’m working on that recipe/post today! LOL Everything has to be chilled really well to get it to set up well. I’ve read to even chill the bowl, although I never do.

        • says

          Oh boy. It’s been a few years since I made them, but the recipe basically uses 1 can of pumpkin – the smaller size not the gigantic ones. So it really depends on the size of the cup your using to serve them in. The wine glass I used is fairly large and I think it made 4 of those. I hope that helps!


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