Pumpkin
Spices
Cinnamon Chex
Butter
Mascarpone
Heavy Cream
Powdered Sugar
Honey
Add the Chex and melted butter to a food processor and pulse until it resembles coarse sand.
Press the butter and cereal mixture into a greased springform pan.
Beat the cheese until it is light and fluffy.
Use very cold heavy cream and whip until combined with the cheese.
Beat until just combined, scraping down the sides of the bowl as needed.
The pumpkin cheesecake filling is ready when it is fluffy and evenly mixed.
Gently scoop the filling and use a spatula to spread it out evenly over the crust. Let it set in the fridge.
Finish by decorating with whipped cream and cinnamon sticks or a drizzle of caramel or honey.