Pumpkin Pecan Cheesecake Parfaits are a sophisticated yet approachable dessert that brings together the best of fall flavors in a visually stunning, layered presentation. These parfaits combine a buttery pecan crust, a creamy no-bake cheesecake layer, a spiced pumpkin mousse, and a whipped cream topping, all finished with a sprinkle of candied pecans for extra crunch. This recipe is designed to be approachable for home cooks, requiring no baking and minimal equipment, while still delivering a dessert that feels indulgent and festive.
This guide provides a comprehensive recipe for making 8 parfaits, with detailed instructions, tips for success, variations to suit different preferences, and suggestions for presentation and storage. Whether you’re hosting a Thanksgiving dinner or simply craving a seasonal treat, these parfaits are sure to impress.
Table of Contents
- Ingredients
- Equipment
- Instructions
- Step 1: Prepare the Candied Pecans
- Step 2: Make the Pecan Crust
- Step 3: Prepare the Cheesecake Layer
- Step 4: Make the Pumpkin Mousse
- Step 5: Whip the Cream Topping
- Step 6: Assemble the Parfaits
- Tips for Success
- Variations
- Serving Suggestions
- Storage Instructions
- Nutritional Information
- Frequently Asked Questions
Ingredients
For the Candied Pecans (Garnish)
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- Pinch of salt
For the Pecan Crust
- 1 cup graham cracker crumbs (about 8 full graham crackers)
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer
- 16 ounces (2 packages) cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, cold
For the Pumpkin Mousse
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Whipped Cream Topping
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Equipment
- Medium skillet (for candied pecans)
- Baking sheet lined with parchment paper
- Food processor or zip-top bag and rolling pin (for crushing graham crackers)
- Mixing bowls (small, medium, and large)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Piping bags (optional, for neat layering)
- 8 parfait glasses or dessert cups (8-10 ounce capacity)
- Refrigerator
Instructions
Step 1: Prepare the Candied Pecans
Candied pecans add a sweet, crunchy garnish to the parfaits. They can be made ahead and stored for up to a week.
- Heat the skillet: Place a medium skillet over medium heat. Add the sugar, butter, cinnamon, and salt. Stir until the butter melts and the mixture begins to bubble, about 2-3 minutes.
- Coat the pecans: Add the pecan halves to the skillet and stir to coat them evenly in the sugar mixture. Cook, stirring frequently, for 4-5 minutes, until the pecans are toasted and the sugar has caramelized.
- Cool the pecans: Spread the pecans in a single layer on a parchment-lined baking sheet. Allow them to cool completely, about 15 minutes. Once cooled, roughly chop half of the pecans for garnish and leave the rest as halves for decoration.
- Store: Store the candied pecans in an airtight container at room temperature until ready to use.
Step 2: Make the Pecan Crust
The pecan crust provides a buttery, nutty base for the parfaits.
- Crush the graham crackers: If using whole graham crackers, place them in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- Combine ingredients: In a medium bowl, mix the graham cracker crumbs, finely chopped pecans, sugar, and melted butter until the mixture resembles wet sand.
- Set aside: Cover the bowl and set the crust mixture aside until ready to assemble the parfaits.
Step 3: Prepare the Cheesecake Layer
This no-bake cheesecake layer is creamy and tangy, providing a perfect contrast to the spiced pumpkin mousse.
- Beat the cream cheese: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy, about 2 minutes.
- Add sugar and vanilla: Add the powdered sugar and vanilla extract, and beat until fully combined and smooth, about 1 minute.
- Whip the cream: In a separate medium bowl, whip the cold heavy cream until stiff peaks form, about 2-3 minutes.
- Fold together: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined. Be careful not to deflate the whipped cream.
- Chill: Cover the cheesecake mixture and refrigerate until ready to assemble.
Step 4: Make the Pumpkin Mousse
The pumpkin mousse is light, airy, and packed with warm fall spices.
- Mix the pumpkin base: In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well combined.
- Whip the cream: In a separate medium bowl, whip the cold heavy cream until stiff peaks form, about 2-3 minutes.
- Fold together: Gently fold the whipped cream into the pumpkin mixture in two additions, mixing until no streaks remain. The mousse should be light and fluffy.
- Chill: Cover the pumpkin mousse and refrigerate until ready to assemble.
Step 5: Whip the Cream Topping
A simple whipped cream topping adds a light, elegant finish to the parfaits.
- Whip the cream: In a medium bowl, use an electric hand mixer to whip the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 2 minutes.
- Store: Transfer the whipped cream to a piping bag (if using) or cover the bowl and refrigerate until ready to assemble.
Step 6: Assemble the Parfaits
Now it’s time to layer the components into beautiful parfaits.
- Prepare the glasses: Set out 8 parfait glasses or dessert cups (8-10 ounce capacity).
- Add the crust: Spoon about 2 tablespoons of the pecan crust mixture into the bottom of each glass. Gently press down with the back of a spoon to create an even layer.
- Add the cheesecake layer: Spoon or pipe about 3 tablespoons of the cheesecake mixture over the crust in each glass. Smooth the top with a spoon or spatula.
- Add the pumpkin mousse: Spoon or pipe about 3 tablespoons of the pumpkin mousse over the cheesecake layer in each glass. Smooth the top.
- Top with whipped cream: Pipe or spoon a dollop of whipped cream on top of the pumpkin mousse layer.
- Garnish: Sprinkle each parfait with a pinch of chopped candied pecans and place a candied pecan half on top for decoration.
- Chill: Cover the parfaits with plastic wrap and refrigerate for at least 1 hour to allow the layers to set and the flavors to meld.
Tips for Success
- Use cold ingredients for whipping: Ensure the heavy cream is cold when whipping for the cheesecake layer, pumpkin mousse, and whipped cream topping. This helps achieve stiff peaks and a light texture.
- Soften the cream cheese: Let the cream cheese sit at room temperature for 30-60 minutes before using to ensure a smooth cheesecake layer without lumps.
- Make ahead: The candied pecans, crust mixture, cheesecake layer, pumpkin mousse, and whipped cream can all be prepared up to 2 days in advance. Store each component separately in the refrigerator and assemble the parfaits within 24 hours of serving.
- Piping for precision: Use piping bags to layer the cheesecake and pumpkin mousse for a cleaner, more professional look. Snip the tip of the bag to create a 1/2-inch opening.
- Adjust sweetness: Taste the cheesecake and pumpkin mousse layers before assembling. Add more powdered sugar or brown sugar if you prefer a sweeter dessert.
- Chill before serving: Allowing the parfaits to chill for at least 1 hour helps the layers set and makes them easier to eat.
Variations
These parfaits are highly customizable to suit different tastes or dietary needs. Here are some ideas:
- Gingersnap Crust: Replace the graham cracker crumbs with crushed gingersnap cookies for a spicier, more intense flavor that complements the pumpkin.
- Maple Candied Pecans: Swap the granulated sugar in the candied pecans for maple syrup for a deeper, autumnal flavor.
- Chocolate Twist: Add a layer of chocolate ganache between the cheesecake and pumpkin mousse layers. To make ganache, heat 1/2 cup heavy cream and pour over 4 ounces of chopped dark chocolate, stirring until smooth.
- Vegan Version: Use vegan cream cheese, coconut cream instead of heavy cream, and vegan butter for the crust. Replace the graham crackers with vegan-friendly cookies.
- Bourbon-Infused: Add 1 tablespoon of bourbon to the pumpkin mousse for a warm, adult-friendly twist.
- Gluten-Free: Use gluten-free graham crackers or almond flour in the crust to make the parfaits gluten-free.
- Mini Parfaits: Use smaller 4-ounce glasses to create mini parfaits for a larger crowd or buffet-style dessert table.
Serving Suggestions
- Presentation: Serve the parfaits in clear glass cups to showcase the beautiful layers. Tall, narrow parfait glasses or mason jars work well.
- Pairings: Pair with a hot cup of coffee, chai tea, or a glass of dessert wine like Moscato or late-harvest Riesling.
- Occasions: These parfaits are perfect for Thanksgiving, Friendsgiving, fall potlucks, or holiday parties. They’re also great for make-ahead entertaining since they can be prepared in advance.
- Garnish Ideas: In addition to candied pecans, consider a dusting of cinnamon, a drizzle of caramel sauce, or a sprinkle of crushed gingersnaps for extra flair.
Storage Instructions
- Refrigerator: Store assembled parfaits, covered with plastic wrap, in the refrigerator for up to 2 days. The crust may soften slightly over time.
- Freezer: For longer storage, assemble the parfaits without the whipped cream topping and candied pecans. Wrap each glass tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight, then add the whipped cream and pecans before serving.
- Components: Store individual components (crust, cheesecake layer, pumpkin mousse, whipped cream, and candied pecans) separately in airtight containers. The crust and pecans can be kept at room temperature for up to 1 week, while the other components should be refrigerated for up to 3 days.
Nutritional Information
(Per parfait, based on 8 servings)
- Calories: ~550 kcal
- Fat: 42g (26g saturated)
- Carbohydrates: 38g (28g sugars)
- Protein: 6g
- Fiber: 2g
- Sodium: 220mg
Note: Nutritional values are approximate and depend on specific brands and ingredient substitutions.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but fresh pumpkin requires cooking and pureeing, which can add moisture. Roast the pumpkin, puree it, and strain excess liquid through cheesecloth to achieve a consistency similar to canned pumpkin puree.
Can I make these parfaits in advance?
Absolutely! You can prepare all components up to 2 days ahead and assemble the parfaits the day of serving. Alternatively, assemble the parfaits (without the whipped cream topping) up to 24 hours in advance and add the whipped cream and pecans just before serving.
What if I don’t have parfait glasses?
You can use any clear glass or cup, such as mason jars, wine glasses, or even plastic cups for casual settings. The key is to use a vessel that shows off the layers.
How do I prevent the layers from mixing?
Use a spoon or piping bag to carefully layer each component, and smooth the top of each layer before adding the next. Chilling the parfaits between layers can also help set them.
Can I double the recipe?
Yes, this recipe scales well. Double all ingredients and use larger mixing bowls. You may need to work in batches when whipping cream or mixing large quantities.
What if my whipped cream won’t form peaks?
Ensure the cream is cold and the bowl and beaters are clean and free of grease. If it’s still not whipping, try chilling the bowl and beaters in the freezer for 10 minutes before trying again.
Conclusion
Pumpkin Pecan Cheesecake Parfaits are the ultimate fall dessert, combining the creamy decadence of cheesecake with the warm, spiced flavors of pumpkin and the satisfying crunch of pecans. This no-bake recipe is perfect for home cooks of all skill levels, offering a balance of simplicity and sophistication. Whether you’re serving these at a holiday gathering or enjoying them as a cozy treat, they’re sure to become a seasonal favorite.
Experiment with the variations, play with the presentation, and enjoy the process of creating a dessert that’s as beautiful as it is delicious. Happy layering!