There isn’t enough cheesecake in my life. Guess, Ill give you just one guess, who doesn’t like it? Can you believe it, the husband doesn’t like cheesecake either. I’ve seen him eat it, he will, if I BEG.
So I beg sometimes. I’m not above that.
Instead of baking an entire pumpkin cheesecake though, I tried something new. Something that has similar flavors to cheesecake, but isn’t an actual baked disk of creamy, sugary deliciousness. And it worked. He liked it.
I couldn’t finish mine because I was STUFFED. I’ve heard people say at some points during pregnancy you get full SO easily. Which makes perfect sense to me. This kid is starting to take up some serious real estate inside of me, so where is there any room for a big meal AND dessert? There just isn’t. When I was cleaning up the dishes, I noticed a few extra bites had been taken from my parfait…Hmm…he’s been caught. It’s confirmed, he loved this. Yea, I love when a plan works!
Pumpkin Cheesecake Parfait
1 cup gingersnap cookie crumbs
8 oz. cream cheese (I used low fat)
1/2 cup marshmallow fluff (can sub 1/4 cup heavy whipping cream)
1/4 cup brown sugar (1/2 cup if you use whipping cream instead of marshmallow fluff)
1 teaspoon vanilla extract
14 ounces pumpkin puree (1 can)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup chipped candied pecans
sweetened whipped cream for garnish (optional)
Process the cream cheese, sugar, marshmallow fluff and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, nutmeg and ginger. Process until smooth.
*If you’re using whipping cream, I mix the cream cheese and whip cream with a hand mixer for about 2 minutes before adding the rest or the ingredients.
Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs. Divide the remaining cheesecake mixture between the 4 dishes.
Garnish with a gingersnap cookie.. Refrigerate for 1 hour or until firm. Serves 4.