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:

1 cup pumpkin butter (try my <a href=" title="Simple Sundays | Maple Pumpkin Butter">Maple Pumpkin Butter recipe</a>)

Candied pecans, for serving

20-24 graham crackers

1 cup heavy cream

1 1/2 cups mascarpone cheese

4 tablespoons Kahlúa Pumpkin Spice

Equipment:

hand mixer

plastic wrap

loaf pan

bowl

frying pan

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:

Quickview
609k Calories
7g Protein
44g Total Fat
44g Carbs
3% Health Score
Limit These
Calories
609k
30%

Fat
44g
69%

  Saturated Fat
20g
128%

Carbohydrates
44g
15%

  Sugar
18g
21%

Cholesterol
82mg
28%

Sodium
377mg
16%

Get Enough Of These
Protein
7g
15%

Vitamin A
2896IU
58%

Manganese
0.51mg
26%

Calcium
154mg
15%

Iron
2mg
14%

Fiber
2g
12%

Phosphorus
98mg
10%

Magnesium
32mg
8%

Vitamin B3
1mg
8%

Vitamin B2
0.12mg
7%

Vitamin B1
0.11mg
7%

Folate
22µg
6%

Zinc
0.84mg
6%

Vitamin C
4mg
6%

Potassium
165mg
5%

Vitamin E
0.63mg
4%

Vitamin B6
0.08mg
4%

Copper
0.04mg
2%

Vitamin K
2µg
2%

Vitamin B5
0.15mg
1%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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