04Sep2015 Pumpkin Cheesecake Coffee Cake – 10 Box Tops Recipe! This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine. Sweet spiced pumpkin cheesecake in between two layers of crescent rolls and topped with cinnamon sugar. A great dessert breakfast cake to welcome fall! Once school starts, I always anticipate the huge push by our school to start collecting Box Tops. Last year I was fortunate to have time to attend our PTO (parent-teacher organization) meetings, at least until the 3rd bugger started giving me morning sickness! Our school, and most schools that I know of, have fun contests for classrooms and individual students that collect the most Box Tops. Each is worth $.10 and believe me, it adds up – especially with all the great General Mills items that have Box Tops along with the Bonus Box Tops items available at Walmart. Pretty much every time Silas is in the supermarket with me he tries to find all the Box Tops items, haha! I really try to find dinner and treat recipes that are not only tasty, but really maximize the amount of Box Tops – Silas is always eager to compete against the other classes and I’m proud to say we already have a pretty good stash saved up! I don’t know about your kids, but mine love cheesecake pretty much in any and every form imaginable. Whether it’s peanut butter, topped with cherry pie filling, chocolate caramel – they go crazy when I let them know I’m making a cheesecake. I can’t figure a better way to begin the fall season than this Pumpkin Cheesecake Coffee Cake! Plus, if you use the Pillsbury Crescent rolls that have the Bonus Box Tops label, each can is worth 5 – so this has a total of 10 Box Tops – SCORE! Pumpkin Cheesecake Coffee Cake Ingredients 2 cans Pillsbury crescent rolls 16 oz (two 8 oz pkgs) cream cheese, softened 1 cup sugar, divided 15 oz can pumpkin puree 2 1/2 teaspoons pumpkin pie spice, divided 2 eggs 1 teaspoon cinnamon Cooking Directions Grease the bottom and sides of a 9×13 baking dish. Press one package of crescent rolls into the bottom, pinching seams to seal. In a stand mixer, beat cream cheese and sugar. Add in 3/4 cup sugar, pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, and eggs until well combined and creamy. Pour on top of crust in dish. Unroll remaining crescent rolls on to a greased cookie sheet. Press seams to seal and carefully transfer on top of cheesecake layer in dish. In a small bowl, stir together remaining 1/2 cup sugar, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon. Sprinkle generously over top crust. Bake at 350 for 30 minutes. Cover with foil to prevent crust from over browning, and continue baking an additional 10-15 minutes or until a cake tester inserting in the middle of cake comes out mostly clean. Allow to cool completely before serving. Ok so I know that this is technically a “coffee cake” but I can’t even begin to tell you how amazing this tastes with a glass of cold milk. Yum! A good tip when searching for the Bonus Box Tops items available only at Walmart, is to look for the black chalk board graphic – these products will be worth 5 instead of the usual 1 Box Top – it’s worth it to look! Here are some more of my favorite pumpkin recipes: Pumpkin Cinnamon Rolls Crockpot Pumpkin Pie Pudding What are ways you can think of to maximize your Box Tops collection with meals and dessert ideas? Leave it in the comments below! Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you!{linking up!} This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.