Use maple pumpkin butter and creamy mascarpone to create the filling for No Bake Kahlúa Pumpkin Spice Cheesecake! Creamy and dreamy, it’s a no bake dessert with delicious layers of fall flavor.
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 Kahlúa 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.
Notes
Adapted from Lemony Layered Cheesecake, Food & Wine (July, 2014).