Pumpkin Pie Cheesecake Dessert Jar

Pumpkin Pie Cheesecake Dessert Jar
Trick or TREAT yourself for Halloween.
  • 1 Edwards® Original Whipped Cheesecake
  • ¼ Teaspoon Fresh Nutmeg
  • ¼ Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves
  • 1 Cup Pumpkin Puree
  • 1 Teaspoon Ground Cinnamon
  1. Begin by thawing Edwards® Original Whipped Cheesecake in the refrigerator
  2. Remove filling from the Edwards® Original Whipped Cheesecake and place into separate bowl
  3. Crush up the leftover crust into a crumble and set aside
  4. Add pumpkin puree and all spices to cheesecake filling and gently fold together until evenly blended
  5. Fill a pastry bag with the pumpkin cheesecake cream and set aside 
  6. Proceed to the whipped cream filling
  7. Whipped Cream Filling
  8. ½ Cups Heavy Whipping Cream 
  9. 1 Teaspoon Vanilla Bean Extract 
  10. Whip heavy cream with vanilla bean extract until stiff pipe-able peaks are achieved
  11. Place whipped filling into a pastry bag
  12. Begin layering with crumbled crust on the bottom, followed by pumpkin cheesecake cream and then whipped cream filling
  13. Repeat this layering pattern once more with the final layer of whipped cream ending with a swirl and top with a little bit of the crust crumble

Makes 5-6 jars