½ t. butter
3 - 4 pcs. Effie's Corncakes
1 T. melted butter
8 oz. Mascarpone Cheese
2 ½ T. Stonewall Kitchen Maple Pumpkin Butter
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 1 ½ T. Maple Pumpkin Butter and the Mascarpone cheese in a small bowl with a pinch of salt.
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.