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.