arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

No-Bake Pumpkin Cheesecake with Effie's

Adapted By Brennan's 27 Sep 2018

Ingredients

1/2 Tablespoon butter

3-4 pieces Effie’s Corncakes

1 Tablespoon melted butter

8 oz Mascarpone Cheese

pinch salt

2 1/2 Tablespoons Brennan’s Pumpkin Butter

tiny drizzle Maple Syrup

Adapted From: effieshomemade.com

Description
This no-bake cheesecake is divine. It’s optional to put the crust in the oven for a short time. We do think it makes cutting and serving easier. Either way is fine

Preparation
Lightly butter a small 4-5 inch spring form pan and set aside.

Using the food processor grind the Corncakes to an even crumb. Transfer to a small bowl and combine with the melted butter to form a moist meal.

Press the Corncake crumbs into the bottom of the buttered spring form pan and distribute evenly.

Refrigerate for 1 hour before filling OR bake in a 350 degree oven for 7 8 minutes to help the crust set. Cool before filling.

Combine Mascarpone cheese and 1 ½ T.  pumpkin butter in a small bowl with a pinch of salt and a tiny drizzle of maple syrup.

Fill the cooled Corncake crust and smooth the top with the back of a knife. Spoon the remaining tablespoon of Maple Pumpkin Butter over the top of the cheesecake and spread evenly. Cover loosely and refrigerate for at least 1 hour before serving.