Pumpkin Cheesecake Parfait

If you’re a fan of pumpkin, we’ve got just the recipe for you. It’s not quite the same as pumpkin pie, but we promise that this won’t let you down! It’s got the creaminess and the crunch to satisfy your taste buds. The best part? This can be whipped up right in your Babycook! Go ahead, try it.


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Pumpkin Cheesecake Parfait

If you're a fan of pumpkin, we've got just the recipe for you. It's not quite the same as pumpkin pie, but we promise that this won't let you down! It's got the creaminess and the crunch to satisfy your taste buds. The best part? This can be whipped up right in your Babycook! Go ahead, try it.

Servings:

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Ingredients

Instructions

  1. Put graham crackers and melted butter into blending bowl.
  2. Pulse-blend until combined.
  3. Spread the crumbs evenly into the bottom of glasses to form a layer of crust.
  4. Set the rest of the "crust" aside in a separate bowl.
  5. Put cream cheese in blending bowl and pulse-blend until smooth.
  6. Add pumpkin, vanilla, sugar and pumpkin pie spice to cream cheese and blend until smooth.
  7. Fold about half of the whipped topping into the cream cheese-pumpkin mixture with a spatula. Thoroughly combine.
  8. Spoon a layer of the pumpkin cheesecake on top of the "crust"; add a layer of the whipped topping. Repeat the layers until glass is full.
  9. Store parfaits in the refrigerator until ready to serve.

Recipe Notes

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