COURTESY OF EXECUTIVE PASTRY CHEF JACLYN STORY

8” Cheesecake 

Graham crust:

• 1 1/2 cup graham crumb

• 1/4 cup brown sugar

• 1/2 cup melted butter

Pumpkin cheesecake:

• 1 1/2 # cream cheese

• 1 cup sugar

• 4 eggs

• 15 oz. pumpkin purée

• 1/4 flour

• 2 Tablespoons cinnamon 

• 1/2 teaspoon ginger

• 1/4 teaspoon nutmeg, allspice and cloves 

Bake in an 8” pan at 325 degrees in a water bath 

 Top with cinnamon Swiss meringue buttercream:

• 1 cup sugar

• 1/2 cup pasteurized egg whites- melt over water bath 

Whip together and add 1 cup soft unsalted butter 2 tablespoons cinnamon

Caramel: 

Boil 1 cup of sugar with 1/3 cup water til golden brown. Whisk in 2 1/2 tablespoons unsalted butter and 2/3 cup heavy cream

Candied pecans: 

• 1 egg white

• 1 tablespoon water

• 1 cup sugar

• Pinch salt & vanilla 

• 1/2 pound pecans 

 Mix together and bake at 325 degrees