Mini parfaits blend pumpkin, cheesecake, and crunchy graham for festive, creamy holiday shooters perfect for sharing.
# What You'll Need:
→ Graham Cracker Layer
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons brown sugar
→ Pumpkin Layer
04 - 1 cup canned pumpkin puree
05 - 2 tablespoons maple syrup
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - Pinch salt
→ Cheesecake Layer
10 - 8 ounces cream cheese, softened
11 - 1/3 cup powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 1/2 cup heavy cream
→ Topping
14 - 1/2 cup whipped cream
15 - 1/4 teaspoon ground cinnamon, for dusting
16 - 2 tablespoons chopped pecans, optional
# Steps to Follow:
01 - Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Stir until crumbs are evenly saturated and the mixture resembles damp sand.
02 - In a separate bowl, whisk together pumpkin puree, maple syrup, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt until the mixture is completely smooth.
03 - In another bowl, beat cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold the whipped cream into the cream cheese mixture to create a light and airy cheesecake filling.
04 - Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each shooter glass or mini parfait cup. Use the back of a spoon or a small tamper to gently press the mixture into a compact layer.
05 - Follow with a layer of the cheesecake mixture, then a layer of the pumpkin mixture. If your glasses allow, repeat the layers, finishing with the cheesecake mixture on top.
06 - Pipe or spoon whipped cream over each shooter, sprinkle lightly with ground cinnamon, and distribute chopped pecans on top if using.
07 - Refrigerate assembled shooters for a minimum of 1 hour to allow flavors to meld and for ideal texture before serving.
