Congratulations Deneigh!!! I had Ian pick a random number (without him looking at all at the comments) and you won. Please email me at email@example.com with your shipping information and I will send the fun scrapbooking package off to you!
I really have enjoyed all your recipes and reading the things you are thankful for. I thank you all for playing and truly hope you have a very Happy Thanksgiving!
But, before I end there, I want to share what I am thankful for…
I am eternally grateful for my husband, Ian. He really is such a strength to me.
I am also so grateful for our little Liam. He was well worth the wait!
And I couldn’t be more grateful for my family and friends who love me unconditionally.
Here is my recipe that is a “must be made” dessert…according to Ian!
Pumpkin Marble Cheesecake
1 1/2 cups gingersnaps crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
16 oz. cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 cup pumpkin puree
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Combine crumbs, pecans and butter and press onto the bottom and 1 1/2 inch up the sides of a 9 in. springform pan. Bake at 350 for 10 minutes. Combine cream cheese, 1/2 cup sugar and vanilla. Mix until smooth and creamy. Add in eggs one at a time, mixing well after each one. Reserve one cup of batter in a separate bowl. Add remaining sugar, pumpkin and spices to the remaining batter. Blend well. Pour into crust. Drizzle reserved batter over the top. Cut through the batter with a knife several times for a marble effect. Bake at 350 for 55 minutes. Let cool completely before loosening from sides. Refrigerate.