Happy Thanksgiving

On Thanksgiving Day we’re thankful for
Our blessings all year through,
For family we dearly love,
For good friends, old and new.For sun to light and warm our days,
For stars that glow at night,
For trees of green and skies of blue,
And puffy clouds of white.We’re grateful for our eyes that see
The beauty all around,
For arms to hug, and legs to walk,
And ears to hear each sound.The list of all we’re grateful for
Would fill a great big book;
Our thankful hearts find new delights
Everywhere we look!

Marbled Pumpkin Cheesecake   

 Ingredients1-1/2 cups/375 mL gingersnap cookie crumbs (about 32 cookies)
1/4 cup/60 mL unsalted butter, melted
2 packages (8 oz/227 g each) cream cheese, softened
3/4 cup/180 mL sugar, divided
1 tsp/5 mL Original Double-Strength Vanilla3 eggs
1 cup/250 mL canned or cooked pumpkin
1-1/2 tsp/7.5 mL 

  Cooking DirectionsPreheat oven to 400°F/200°C. Combine crumbs and butter. Press firmly over bottom and up sides of pie plate. Bake for 5 minutes; remove from oven and let cool. Reduce oven temperature to 325°F/170°C. In large mixer bowl, beat cream cheese, 1/2 cup/120 mL sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup/250 mL batter. Add remaining sugar, pumpkin and Pumpkin Pie Spice to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marbled effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loose cheesecake from rim of pan. Let cool to room temperature, then chill.

Makes 12 servings.

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