I hosted a 6 x 6 recipe swap about a month ago and I am finally getting around to posting some of them. The first one is mine and I used the Autumn Spice designer paper and the French Foliage stamp set to do mine. It is for a fabulous pumpkin cheesecake. Here is an easier to read version if you want to try it
Lisa’s Pumpkin Cheesecake
Crust: 1 3/4 c. graham cracker crumbs (about 24 sq)
2 Tbsp sugar, 1/2 c. butter (melted)
Mix these together and press into bottom of greased 9 in springform pan. Bake at 325 for 8-10 min. Let cool 15 min.
1/4 c. all purpose flour
2 tsp pumpkin pie spice
1 can pumpkin
4 pkg (8 oz ) cream cheese
2/3 c sugar
1 c. packed brown sugar
In small bowl, mix flour, pumpkin pie spice, and pumpkin. In large bowl, beat cream cheese until creamy. Gradually beat in sugar and brown sugar til smooth. Beat in eggs on low speed until blended. Gradually beat in pumpkin mixture til smooth. Pour over crust. Bake 1 hr. 15 min (at 325) or until center still jiggles slightly when moved. Turn oven off and open door slightly. Leave cheesecake in the oven for 30 more min. Take out and cool. Place in fridge at least 6 hours before serving.
This was was made by my friend and downline Sue Bjorgaard.
This one was made by my friend Mary Anne Grimmer.