Photo: Diane Cu and Todd Porter

As promised, I am sharing two recipes a week over the next three weeks for you to try and see if you would like to serve them for Thanksgiving this year. As always I try them out first to make sure that everyone will be pleased. Last week I included the recipes for Scallion Mashed Potatoes and Creamed Spinach. Both dishes are a family favorite and I always include them no matter what. Besides how can you not serve mashed potatoes with your turkey? This week I'm going to skip right to the dessert and give you recipes for an outstanding Pumpkin Cheesecake and Blackberry Cobbler. The cheesecake is a definite crowd-pleaser. It has a creamy, smooth consistency with just the right amount of pumpkin flavor that is surprisingly light. The crust adds just the right amount of crunch thanks to the gingersnap cookies and the warm flavors of ground ginger and cinnamon that adds the perfect touch to what will become a family favorite. And give the cobbler a try. It has an intense blackberry flavor that's juicy and not too sweet. Having something that is too sugary after such a big meal is just too heavy. Serve the cobbler warm with vanilla ice cream or vanilla frozen yogurt. I love the sensation when I take my first bite of the warm cobber with the cold melting ice cream. It's just so good! If you have any left over store in the refrigerator over night. It tastes great right out of the refrigerator cold. I hope you enjoy these recipes (for more, follow me on Twitter @cristinacooks)!