No-Bake Pumpkin Cheesecake with Effie's

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.