Ginger-Pumpkin Cheesecake Parfaits

Ginger-Pumpkin Cheesecake Parfaits

These quick and easy Ginger-Pumpkin Cheesecake Parfaits are treats filled with layers of ginger snaps, cream cheese, pumpkin spice, and whipped topping.

Ginger-Pumpkin Cheesecake Parfaits
 
Makes 6 to 8 servings
Ingredients
  • 3 tablespoons butter
  • ½ (1-pound) box gingersnap cookies, coarsely crushed
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup canned pumpkin
  • ½ cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Whipped topping
  • Gingersnap cookies
  • Garnish: pumpkin pie spice
Instructions
  1. In a medium skillet, melt butter over medium heat. Add crushed gingersnaps, and cook, stirring constantly, for 2 minutes or until lightly toasted; let cool.
  2. In a medium bowl, beat cream cheese with a mixer at medium speed until creamy; beat in pumpkin and next 3 ingredients until well combined.
  3. In parfait glasses, layer toasted gingersnap crumbs and cream cheese mixture as desired. Cover and refrigerate for at least 1 hour. Dollop with whipped topping just before serving with gingersnaps, and garnish with pumpkin pie spice, if desired.

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