No Bake Kahlúa Pumpkin Spice Cheesecake

No Bake Kahlúa Pumpkin Spice Cheesecake is a lacto ovo vegetarian recipe with 8 servings. For $2.09 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 609 calories, 7g of protein, and 45g of fat. A mixture of butter nut pumpkin, mascarpone cheese, graham crackers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish. 174 people have made this recipe and would make it again. It is brought to you by Kitchen Confidante. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 38%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Kahlua Pumpkin Spice Brownies with Brown Butter and Kahlua Frosting, Celebrate with Kahlúa: Kahlúa Pumpkin Spice Milk Punch for a Crowd #KahluaSpirit #PinItToWinIt, and No-Bake Pumpkin Spice Cheesecake.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare a loaf pan by lining it with plastic wrap, letting the wrap overhang the sides.In the bowl of an electric mixer, beat mascarpone cheese and heavy cream until the mixture is smooth and thick, like a firm whipped cream. Fold in the pumpkin butter and Kahla Pumpkin Spice.Spread an even layer of the pumpkin spice cream in the bottom of the pan, about 1/4 inch thick. Place the graham crackers on the cream, cutting pieces of the graham cracker to fit the pan. Spread another layer of the cream over the graham crackers, and repeat the layering, ending with a layer of the cream.Cover the cheesecake with plastic wrap and let it chill in the refrigerator overnight, or at least 8 hours.Turn the cheesecake over a serving platter and remove the plastic wrap. Top with candied pecans and serve.

 

Step by step:

1. Prepare a loaf pan by lining it with plastic wrap, letting the wrap overhang the sides.In the bowl of an electric mixer, beat mascarpone cheese and heavy cream until the mixture is smooth and thick, like a firm whipped cream. Fold in the pumpkin butter and Kahla Pumpkin Spice.

2. Spread an even layer of the pumpkin spice cream in the bottom of the pan, about 1/4 inch thick.

3. Place the graham crackers on the cream, cutting pieces of the graham cracker to fit the pan.

4. Spread another layer of the cream over the graham crackers, and repeat the layering, ending with a layer of the cream.Cover the cheesecake with plastic wrap and let it chill in the refrigerator overnight, or at least 8 hours.Turn the cheesecake over a serving platter and remove the plastic wrap. Top with candied pecans and serve.

Nutrition Information:

covered percent of daily need