Mojo Monday- use the sketch
Crazy 4 Challenges- use 3 embellishments, 3 papers, 3 die cuts and/or punches
My Sheri Crafts- Thanksgiving
Our Creative Corner- pumpkins
Peachy Keen LFIF Challenge- holiday recipe & a PK face
Cupcake Inspirations- use the cupcake picture (fall colors)
FCCB- red, orange, brown
The Kraft Journal- sweet treats and bakers twine
Scrappy Frogs Challenge- use Kraft cardstock
Whimsical Designs- Thanksgiving theme
Celebrate the Occasion- Thanksgiving, must use a punch
A6 sized card (9 x 6 1/2" folded in half)
Create a Critter- pumpkin cut at 1.47"
My Creative Time Stamps- All Around Halloween
Peachy Keen Stamps- Monster Mash Face Assortment
"Pumpkin Cheesecake" Monotype Corsiva font at size 28
K & Company paper
MS border punch
1.5" circle punch
Accordion flowers, click here to see how I made them
Okay here is the recipe (this recipe was not created by me, I got it from allrecipes.com)... Yummmmm.......
(For mine, I piped buttercream frosting around the edges, garnished with pecans, and filled in the middle with toffee pieces)
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.