Tuesday, November 1, 2011

Pumpkin Cheesecake Parfaits

Happy November y'all! Here in the Fry house it's never to early to start planning our Thanksgiving menu. For the past several years Scott and I have spent this holiday together in North Carolina with family, friends or just the two of us. We always make the huge spread no matter how many visitors we have at our dinner table!

We both love making things that remind us of holidays while growing up...Sheri Lee's (my mama) Pumpkin Cheesecake Bars always make the cut. They are a special treat for the hubs - he is capable of eating the whole pan :) - because I only bake them once a year!

Here's a quicker version that is super cute for entertaining anytime this fall!


1 (8-oz) package of cream cheese, softened
1 (16-oz) can of pumpkin
1 (14-oz) can sweetened condensed milk
1 egg
2 teaspoons pumpkin pie spice
Nilla Wafers 
Chopped pecans (optional)

Beat cream cheese in large mixing bowl until fluffy.  Slowly add in sweet condensed milk while mixing. Beat in egg until smooth.  Mix in can of pumpkin; stir in pumpkin pie spice.
 Pour mixture into 9"x 13" greased glass pan.  

Bake at 
350° for 30-35 minutes. Take out and let cool on baking rack until ready to assemble (you can also refrigerate overnight and assemble the next day).

While cheesecake is cooling, crush Nilla Wafers in food processor.
Layer crushed wafers and cheesecake filling.  
Cool in the refrigerator for a couple hours and before serving top with chopped pecans or a vanilla wafer.  Enjoy!

Check out the Pier 1 Tasting Party collection here. Love to use these items for gatherings!


  1. Love this! I will definitely try it out this Thanksgiving. Miss you lady!

  2. These look delicious & simple...Thanks for sharing!