Pumpkin Cheesecake Parfaits with Gingersnap Crumble

Serves 4 · 20 min prep

Estimate for one serving

• 395 cal
• 5g protein
• 38g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 cups crushed gingersnap cookies
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup pumpkin puree
• 1/2 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• pinch ground cloves
• 1 cup heavy whipping cream
• 1/4 cup additional crushed gingersnaps for garnish
• 1/2 cup whipped cream dollops optional

Instructions

1. 1Place the gingersnap cookies in a zip-top bag and crush with a rolling pin into coarse crumbs with some small chunks remaining for texture. Transfer to a bowl and stir in the melted butter until the crumbs are evenly moistened and clump slightly.
2. 2In a large bowl beat the cream cheese on medium speed until smooth and free of lumps. Add the pumpkin puree and beat until fully blended and creamy.
3. 3Mix in the powdered sugar, maple syrup, vanilla, cinnamon, ginger, and cloves until the mixture is thick, silky, and warmly spiced. Taste and adjust spice if desired.
4. 4In a separate chilled bowl whip the heavy cream to medium-stiff peaks that hold their shape but still look glossy. Gently fold half of the whipped cream into the pumpkin cheesecake mixture to lighten it, then fold in the remaining cream until no white streaks remain and the texture is mousse-like.
5. 5Spoon a layer of the buttered gingersnap crumble into the bottom of four clear glasses or jars, pressing lightly.
6. 6Pipe or spoon a generous layer of the pumpkin cheesecake mousse over the crumbs. Repeat with another layer of crumble and another layer of mousse, finishing with mousse on top.
7. 7Cover the parfaits and refrigerate at least 1 hour so the flavors meld and the mousse firms slightly while the crumbs soften just enough.
8. 8Just before serving, sprinkle the tops with extra crushed gingersnaps and add a small dollop of whipped cream if desired.
9. 9Serve chilled with long spoons so every bite delivers creamy spiced pumpkin cheesecake against crunchy gingersnap layers.