20-Minute Pumpkin Pie Cheesecake Parfait Recipe

Name: 20-Minute Pumpkin Pie Cheesecake Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PUMPKIN PIE LAYER:; 15 ounces, weight Canned 100% Pure Pumpkin Puree; 1/2 cups Brown Sugar; 1/4 cups Unsweetened Evaporated Milk; 2 Tablespoons Almond Butter, No Sugar Or Salt Added; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Nutmeg; 1/4 teaspoons Allspice; 1/4 teaspoons Salt; FOR THE CHEESECAKE LAYER:; 1 cup Neufchatel Low-fat Cream Cheese; 1 cup Plain, Low-fat Greek Yogurt; 1/2 cups White Sugar; 3 teaspoons Almond Extract; FOR THE ALMOND CRUMBLE:; 2/3 cups Salted, Roasted Almonds; 1 teaspoon Cinnamon; 3 whole Sheets Of Graham Crackers (4 Small Crackers Per Sheet)

Servings: persons

FOR THE PUMPKIN PIE LAYER:
15 ounces, weight Canned 100% Pure Pumpkin Puree
1/2 cups Brown Sugar
1/4 cups Unsweetened Evaporated Milk
2 Tablespoons Almond Butter, No Sugar Or Salt Added
1 teaspoon Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Nutmeg
1/4 teaspoons Allspice
1/4 teaspoons Salt
FOR THE CHEESECAKE LAYER:
1 cup Neufchatel Low-fat Cream Cheese
1 cup Plain, Low-fat Greek Yogurt
1/2 cups White Sugar
3 teaspoons Almond Extract
FOR THE ALMOND CRUMBLE:
2/3 cups Salted, Roasted Almonds
1 teaspoon Cinnamon
3 whole Sheets Of Graham Crackers (4 Small Crackers Per Sheet)

1
For the pumpkin pie layer:
2
Place all the ingredients for the pumpkin pie layer in a food processor. Pulse until smooth and creamy. Transfer to a large bowl and set the bowl aside. Clean the food processor to prepare for the next step.
3
For the cheesecake layer:
4
Place all the ingredients for the cheesecake layer in the (cleaned) food processor. Pulse until smooth and creamy. Transfer to a second bowl and set it aside. Clean the food processor to prepare for the next step.
5
For the almond crumble:
6
Place the almonds and cinnamon in the (cleaned) food processor and pulse until almonds are crushed into large crumbs. Using your hands, crush the graham crackers and add them into the food processor. Pulse for just a few seconds more, until graham crackers are also large crumbs.
7
To prepare the parfaits:
8
Spoon a heaping tablespoon of the pumpkin pie mixture into small, 3-ounce serving containers or glasses. Add a heaping tablespoon of the cheesecake mixture over the pumpkin layer. Top with a heaping tablespoon of the almond crumble. Repeat, adding a second layer of pumpkin and cheesecake, and top with more of the almond crumble. Serve immediately.
9
Or you can store the pumpkin and cheesecake mixtures in separate covered containers in the fridge. Store the almond crumble in a covered container at room temperature. Then assemble the parfaits immediately before serving.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE PUMPKIN PIE LAYER:, 15 ounces, weight Canned 100% Pure Pumpkin Puree, 1/2 cups Brown Sugar, 1/4 cups Unsweetened Evaporated Milk, and more.

Yes, 20-Minute Pumpkin Pie Cheesecake Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

20-Minute Pumpkin Pie Cheesecake Parfait

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