Recipe below vvvv: Thanksgiving is my favorite holiday, and this is one of my favorite dessert recipes. Please share this with your loved ones and enjoy! Pumpkin Cheesecake – prep 15 min, bake 45-50 min, chill 6 hours 1 cup canned pumpkin 1 8 oz. brick cream cheese 2 large eggs 1 graham cracker crust 1/2 cup sugar, divided into two 1/4 cup portions 1 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves *Note: cloves might be a bit pricey so leave them out if you want, but the cheesecake won’t have the same snap and aroma. Preheat oven to 325 degrees. Soften the cream cheese. Beat two eggs then whisk in the softened cream cheese and 1/4 cup sugar until smooth. Reserve 3 tablespoons of the cream cheese mixture and set aside. Add in the remaining ingredients and whisk until smooth then pour into the graham cracker crust. Dollop the reserved cream cheese mixture onto the surface and swirl with a butterknife (but not too much, otherwise you’ll lost the marbling!!!). Bake for 45-50 minutes. Let stand at room temperature until no longer hot, then refrigerate. Serve chilled in the presence of good company! ps for an interesting case incidentally related to Thanksgiving, check out Hoagland v. State ex. rel. Schrieber, 40 NE 931 (Ind. App. 1895) (Prisoner’s escape from jail was held as a “voluntary release” because the Sheriff let the prisoner return home for the day on three prior occasions, including to have Thanksgiving Dinner, and was held …

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