Ingredients
3tbspbutter
10ozmini marshmallow
6cupscrispy rice cereal
8ozcream cheese
¼cupgranulated sugar
¼cupbrown sugar
½tspcinnamon
¼spnutmeg
½spvanilla extract
1cuppumpkin puree
8ozwhipped topping
3tbspbutter
10ozmini marshmallow
6cupscrispy rice cereal
8ozcream cheese
¼cupgranulated sugar
¼cupbrown sugar
½tspcinnamon
¼tspnutmeg
½tspvanilla extract
1cuppumpkin puree
8ozwhipped topping
Preparation
Mix the cheesecake filling ingredients in a large bowl.
Add cream cheese, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg and whipped topping together and blend.
To make the crust, melt butter then add the mini marshmallows.
Stir in the crispy rice cereal and mix well.
Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust.
Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours
Serve with whipped topping.
