Ingredients
8
8 servings
- •3 tablespoons butter
- •10 oz mini marshmallow
- •6 cups crispy rice cereal
- •8 oz cream cheese
- •¼ cup granulated sugar
- •¼ cup brown sugar
- •½ teaspoon cinnamon
- •¼ teaspoon nutmeg
- •½ teaspoon vanilla extract
- •1 cup pumpkin puree
- •8 oz whipped topping
- •3 tablespoons butter
- •10 oz mini marshmallow
- •6 cups crispy rice cereal
- •8 oz cream cheese
- •¼ cup granulated sugar
- •¼ cup brown sugar
- •½ teaspoon cinnamon
- •¼ teaspoon nutmeg
- •½ teaspoon vanilla extract
- •1 cup pumpkin puree
- •8 oz whipped topping
Instructions
- 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.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 1311
- Carbohydrate: 220g
- Fat: 42g
- Fiber: 1g
- Protein: 14g
- Sugar: 90g
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