Happy Thanksgiving everyone!  Here is what I am contributing to Thanksgiving dinner this year!

Pumpkin Swirl Cheesecake

2 cups crushed ginger snaps {I used graham cracker crumbs.}

6 tbl. butter {melted}

3 packages cream cheese

1 cup sugar

1 tsp. vanilla

1 cup pumpkin

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of cloves

Preheat oven to 300 degrees.  Mix ginger snaps and butter.  Press into pan.  Beat cream cheese, 3/4 cup sugar and vanilla.  Add eggs one by one.  Reserve 1 1/2 cups batter.  Stir remaining 1/4 cup sugar, pumpkin and spices into batter.  Pour into pan and drop the reserve batter by the spoon full into pumpkin batter.  Swirl with knife.  Bake 55 minutes.

Cinnamon Butter

1/2 cup butter

1/4 cup honey

1 tsp. cinnamon

Mix together with mixer until creamy.

{Taste Of Home}

Aunt Ruth’s Famous Butterscotch Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/3 cup butter, melted

1 can {14 oz.} sweetened condensed milk

3/4 cup cold milk

1 pkg {3.4 oz.} instant butterscotch pudding mix

3 pkg. {8 oz. each} cream cheese softened

1 tsp. vanilla extract

3 eggs, lightly beaten

whipped cream and crushed butterscotch candies {optional}

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil {about 18 in. square}.  Securely wrap foil around pan.  In a small bowl, combine cracker crumbs and sugar; stir in butter.  Press onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake at 325 degrees for 10 minutes.  Cool on a wire rack.

In a small bowl, whisk the milks and pudding mix for 2 minutes or until soft-set.

Meanwhile, in a large bowl, beat cream cheese until smooth.  Beat in pudding and vanilla.  Add eggs, bet on low speed just until combined.  Pour over crust.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325 degrees for 65-75 minutes or until center is almost set and top appears dull.  Remove springform pan from water bath.  Cool on wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Garnish with whipped cream and butterscotch candies if desired.