November 22, 2017

Pumpkin Cheese Layer Dessert

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Pumpkin Cheese Layer Dessert 

For Thanksgiving this year, I didn't want to make pie nor bake pumpkin cheesecake. It's just too much trouble preparing crust, etc. No bake was the only way to go. I used the mashed sweet baby pumpkin I had in the freezer to shorten the prep. Canned pumpkin is also good for this recipe.
Sweet Baby Pumpkin
sweet baby pumpkin

Honey Graham crackers are already a bit sweet so I used just a tablespoon of sugar. You can add more sugar according to your preference. 

Pumpkin Cheese Layer Dessert
fills three 6-ounce glasses 

6 pieces Honey Graham crackers, finely crushed
1 tablespoon dark palm sugar
4 tablespoons melted butter
¾ cup cream cheese, room temperature
6 tablespoons sugar
¾ cup mashed pumpkin
½ teaspoon pumpkin spice powder
1 cup heavy whipping cream
1 tablespoon sugar, or to taste
  • In a small container, whisk together Graham crackers and sugar. Sprinkle butter and stir with a fork. Set aside. 
  • Beat cream cheese until light. Add sugar, pumpkin, and spice powder. Beat until well blended. Set aside. 
  • Whip heavy cream and sugar until it holds its shape but not stiff. 
  • Place 2 tablespoons Graham cracker mix on the bottom of 6-ounce glass. 
  • Spoon or pipe 2½ tablespoons pumpkin and cream cheese mixture on top of crackers.
  • Spoon or pipe 2½ tablespoons sweetened cream on top. 
  • Repeat crackers, pumpkin mixture, and cream one more time. 
  • Cover with plastic wrap and chill until ready to serve.

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