Ginger-Pumpkin Cheesecake Parfaits

Straight out of a Paula Deen Magazine, this recipe combines the wonderful flavor of pumpkin, ginger and cream cheese. Use decorative glasses to serve your family and guests this gorgeous and flavorful dessert.
3 tables butter
1/2 of a 1-lb box gingersnap cookies, coarsely crushed (1/2 of the box, crushed)
2 (8 oz) packages cream cheese, softened
1 cup pump0kin puree (you can use canned if you desire to do so, but the fresh is definately worth the trouble)
1/2 cup plus 2 tables sugar, divided
2 teas pumpkin pie spice
1 teas vanilla
1 cup heavy whipping cream
Gingersnap cookies
In a medium skillet, melt butter over medium heat. Add crushed gingersnap and cook, stirring constantly for 2 min or until ilghtly toasted. Remove from skillet immediately and cool.
In a medium bowl, beat cream cheese at medium speed with a mixer until smooth; add pumpkin puree, 1/2 cup sugar, pumpkin pie spice and vanilla, beating just until combined. In parfait glasses, layer crushed gingersnaps and cream cheese mixture as desired, starting with gingersnaps. Cover and chill for a least 1 hr.
In a small bowl, beat whipping cream and remaining 2 tables sugar at medium-high speed with mixer until soft peaks form. Dollop cream over parfaits. Sprinkle with pumpkin pie spice, if desired. Cover with plastic until ready to serve and then top with a gingersnap cooking sticking out of parfait, right before serving.

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