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Cheesecake Batter Parfait Recipe

5 stars - based on 1 reviews
| 1 Review

This cheesecake batter parfait recipe was developed by our own Chef Roddey! Mix it up by adding layers of fruit, granola, or candy!

Servings: 8

Active time: 15 minutes

Total time:

Crumbled Graham Cracker Crust Topping Ingredients

Ingredients

  • 2 c graham cracker crumbs
  • 6 Tbsp melted butter

Preparation

  1. Mix graham cracker crumbs and butter together and bake at 325° for about 15-20 minutes, until lightly toasted. Cool and set aside.

Cheesecake Batter Parfait Ingredients

  • 2 1/2 lb cream cheese
  • 1 c granulated sugar
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Tbsp vanilla
  • 1 c sour cream
  1. In a large bowl, beat together cream cheese and sugar until smooth; about 3 - 5 minutes. Scrape the bowl every minute.
  2. Whisk eggs, vanilla, and sour cream until smooth; about 30 seconds to a minute.
  3. Slowly add the egg mixture to the creamed ingredients, scraping the bowl after each addition.
  4. Pour into parfait cups and top with one tablespoon of the finished crumb topping.

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by on 12/21/16

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 850
Calories from Fat 590
Total Fat 66g (102% DV)
Saturated Fat 37g (185% DV)
Trans Fat 2g
Cholesterol 260mg (87% DV)
Sodium 700mg (29% DV)
Total
Carbohydrate
51g (17% DV)
Dietary Fiber 1g (4% DV)
Sugars 39g
Protein 13g
Vitamin A 50%
Vitamin C 0%
Calcium 20%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.