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Ingredients

1 cup Pecans, toasted and finely chopped
3 cups Graham cracker crumbs, crushed
4 oz. Butter melted
1 lb. Cream cheese, softened
1/2 cup Sugar
2 tsp. Vanilla
2 cup Pumpkin, canned
4 Eggs, large
2 Egg yolk
1 cup Maple syrup
1 cup Evaporated milk
1/2 tsp. Orange zest
1 tsp. Ground cinnamon
1/4 tsp. Ground ginger
1/4 tsp. Ground cloves
Pinch Ground nutmeg
1/4 tsp. Salt

For Service

2 cups Lightly sweetened whipped cream
Fresh mint sprigs to garnish
Chef Larry’s Chocolate Sauce to garnish (recipe follows)

Method
Preheat oven to 325 degrees F. Make crumb nut crust by combining pecans, graham cracker crumbs and melted butter. Mix until crust holds together when pressed. Pour crumb mixture into a spring form pan and spread evenly over the bottom and one-third of the way up the sides of the pan. Bake crumb crust for 7 – 8 minutes at 325 degrees F. Remove and cool.

Place cream cheese, sugar and vanilla in a mixer and whip until fluffy. Add eggs and egg yolk, continue to mix.

Add pumpkin, maple syrup, evaporated milk, orange zest, cinnamon, ginger, cloves, nutmeg and salt. Mix until smooth to create custard. Pour pumpkin custard over pecan crust. Gently tap filled cake on work surface. Bake at 325 degrees F. for 45 minutes – 1 hour or until the center is just set. Test by inserting the tip of a knife in the center. (If knife comes out clean, the cheesecake is done.)

Cool at room temperature and store under refrigeration for at least 3 hours before service. To serve, slice and place on serving plates. Garnish with whipped cream, mint sprigs and serve with a drizzle of Chef Larry’s Chocolate Sauce if desired.

Makes 10-12 Servings

Chocolate Sauce
Ingredients

1 cup Whole milk
10 oz. Dark bittersweet chocolate, chopped
2/3 cupHeavy Cream
2 oz. Butter, unsalted
1/3 cup Sugar

Method
Bring milk to a boil in saucepan over medium heat. Remove from heat and incorporate chocolate. Stir until chocolate is completely melted and mixture is smooth. Reserve.

In another saucepan add cream, butter and sugar. Bring to a simmer over medium heat while stirring. Pour cream/butter mixture over melted chocolate. Return chocolate mixture to heat. Bring to simmer over low heat while stirring to avoid scorching.

Transfer chocolate sauce to a mixing bowl and cool at room temperature. Sauce will thicken when stored under refrigeration. Reheat to use.

Makes 2 cups