Pumpkin Cheesecake Parfaits

These pumpkin cheesecake parfaits are the perfect treat for the fall. Creamy pumpkin mousse and granola? what could be better?

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings Parfaits

Calories 536kcal

To make the granola, preheat the oven to 300 degrees and line a baking sheet with parchment paper.
Combine the rolled oats and pecans in a large bowl.
In a separate bowl, whisk together the canola oil, maple syrup, and pumpkin pie spice. Pour the mixture over the oats and stir to combine.
Spread the mixture over the prepared baking sheet.
Bake for 20 minutes, stirring halfway through the cook time.
Remove the baking sheet from the oven and place on a wire cooling rack to cool completely.
Prepare the cheesecake filling by beating together the cream cheese, pumpkin, sugar, and pumpkin pie spice until smooth and well combined.
Fold in the whipped topping.
When the granola is cool, spread an even layer in the bottom of each jar.
Pipe a layer of pumpkin cheesecake over the top of the granola.
Add another layer of granola to the jar, then another layer of pumpkin cheesecake.
Chill for at least one hour before serving.

Be sure your cream cheese is fully softened so it incorporates easily and makes that nice, whipped texture.
Don't bake your granola longer than 20 minutes. It can burn easily after that.
It's important to give this dish adequate time to chill for the best texture and flavor.