Butternut Squash Cheesecake Parfait
15
Minutes
Prep Time
60
Minutes
Cooking Time
75
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
Butternut Squash Cream Cheese Filling:
- 1 Cup Harvest Fresh Riced Butternut Squash, pureed
- 1 Cream Cheese, block, room temperature
- ¼ Cup Brown Sugar
- 1 ½ Tsp Cinnamon
- 1 ½ Tsp. Nutmeg
- Dark Chocolate, shaved for garnish
Almond Biscotti Cookie Crumb Base:
- 1 Cup Almond Biscotti, crumbs
Whipping Cream
- 2 Cups heavy cream
- ¼ cup White Sugar
Directions
- Almond Biscotti Crumbs: Place cookies in a food processor and pulse until cookies turn into crumbs.
- Whipping Cream: Using a hand mixer, in a large bowl add cream, white sugar and whip on medium to high speed for 5 minutes, set aside.
- Butternut Squash Mixture: Using a hand mixer, in a bowl, add butternut Squash puree, cinnamon, nutmeg, and brown sugar. Mix well.
- Cream Cheese Filling: Using a hand mixer, in a large bowl add cream cheese blend until smooth and creamy. Scrap down the sides using a rubber spatula. Then add Butternut Squash filling, mix well until smooth.
- Using a rubber spatula, add whipping cream, fold into cheese filling, until fully combined.
- Cover tightly with saran wrap and refrigerate.
- In a large glass, add biscotti crumb, add cheesecake filling, then add another layer of biscotti crumbs, and cheese filling and sprinkle with biscotti crumbs and shaved dark chocolate. Repeat for each serving and ready to serve.
What You Need
