Patter Fam Sauces

Pumpkin Cheese Cake

2 – 8 oz. packages cream cheese (softened)
12 oz. of pumpkin puree
¼ cup maple syrup
¼ tsp. pumpkin pie spice
1 ½ tsp. vanilla
2 tsp. corn starch
½ box of Cinnamon Chex ground (approx. 2 cups)
6 T melted butter

Grind the Cinnamon Chex cereal until fine crumbs.  Pour into a large bowl and drizzle the butter over the cereal crumbs.  Stir to evenly coat all of the crumbs.  Press the crumbs into the bottom of a large springform pan and bake for 18 minutes at 350 degrees.  Allow to cool.

In a bowl mix together all the remaining ingredients until well incorporated.  Spread evenly over the cooked crust.  Place in the refrigerator for 4 hours or in the freezer for 1 hour.  Top with whipped cream and serve.





Check out all the classes that we used this recipe in:







Written by Joyce Peters — November 05, 2016

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