Happy (early) Thanksgiving Scrambled readers!

Personally, Thanksgiving is one of my favorite holidays because of the friends, the family and of course, the never-ending food.

Every year, my mom makes two different types of pie for my extended family — one pecan pie and one pumpkin pie. However, last year, we decided it was time to mix things up just a little bit. So, instead of making a traditional pumpkin pie, we had pumpkin cheesecake.

If you’re looking for a change of pace in your Thanksgiving dessert selections, you have come to the right place! This recipe is pretty simple to follow, and the flavors are delicious:
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

One thing you may notice about this recipe is that the total preparation time is over five hours. Don’t be alarmed! Most of this time is letting the cheesecake chill in the refrigerator. Just remember, don’t leave it until the last minute to make. Also, if you’re looking to speed up the process slightly, there are many varieties of pre-made graham cracker crusts that you can buy at the grocery store, so you don’t have to make your own.

Enjoy, and I hope you all have a great Thanksgiving!