Do you ever feel kind of frantic?

My Mom and Dad are flying in tonight and I've got a million trillion things to do. I've already been to the grocery store, made a white bean and tomato salad, also made a pumpkin cheesecake for dessert, getting ready to make Rosemary bread and I still have to clean the house and pick up a rotisserie chicken for dinner!

The blog might be quiet for a while since I'll be busy entertaining, plus, the computer is in our bedroom where my Mom and Dad are staying so I'll have to find a moment or two when the room is free to slip in and share some pictures of our adventures. Anyway, here's my recipe for pumpkin cheesecake... be forwarned- it IS delicious!

Pumpkin Swirl Cheesecake
Filling:
3 8-ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves

Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
6 tablespoons butter, melted

Press crust mixture into a 9-inch springform pan.
Beat cream cheese, 3/4 cup of the sugar and vanilla with mixture until blended.
Add eggs one at a time.
Reserve 1 1/2 cups of the plain batter.
Stir in remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
Spoon 1/2 of batter over crust.
Top with spoonfuls of plain batter.
Repeat layers.
Cut through batters with knife several times for marble effect.
Bake at 350 for 55 minutes until center is almost set or 3oo for 55 minutes for dark pans.
Let cool before refrigerating to prevent cracks.

P.S. To tell you how frantic I was, I put in a whole can of pumpkin instead of a cup. Oops! I wonder if it will still turn out with an extra 1 1/2 cups of pumpkin. I guess I'm about to find out! ;-)