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!

Oh, and the simplicity of making these, no brainer. They took like 10 minutes to prep, and then they just chill in the fridge until you are ready to eat them.

Pumpkin Cheesecake Parfait

Ingredients
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)

Directions
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.

*If you don’t plan on eating them within an hour or so, wait to add the final cookie garnish until you serve them. The cookie will get soggy just sitting on the parfaits chilling in the fridge for too long.

As if you need these instructions, but grab a spoon and enjoy.