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Pecan Pumpkin Cheesecake (modified from the recipe in the LCBO's Food and Drink Magazine, Autumn 2003) serves 10

Crust Ingredients 1/2 cup melted unsalted butter 1 and 1/2 cups graham cracker crumbs 2 tbsp brown sugar 1/3 cup ground pecans Directions Line base and sides of a 9-inch springform pan with parchement paper and brush sides with 2 tbsp melted butter. Stir together graham cracker crumbs, brown sugar, pecans and remaining melted butter. Mix together and pat into bottom and sides of prepared pan. Chill crust in refrigerator while preparing filling. Filling Ingredients 1 cup unsalted butter, at room temperature 1 and 1/2 cups cream cheese, at room temperature 3/4 cup brown sugar 1 cup puréed cooked pumpkin, fresh or canned 3 eggs 2 tbsp sour cream 3 tbsp all-purpose flour 1 tsp vanilla extract 1 tbsp lemon zest 2 tbsp lemon juice Garnish 1/2 cup whipping cream 1 tsp sugar candied pecans - optional Preheat oven to 350 F. In a large bowl or a food processor, cream butter and cream cheese together. Scrape down sides, add sugar and beat until light and fluffy. Scrape sides again and beat in pumpkin. Add eggs, one at a time, beating well after each addition. Beat in sour cream, flour, vanilla, lemon zest, and juice. Pour filling into chilled base. Bake cake in centre of oven for 1 hour. Leave oven door ajar, turn off heat, and let cake sit in oven for 1 hour. Chill and remove from pan. Whip cream until soft peaks form then beat in sugar. Pipe or dollop 10 rosettes of whipped cream around the top edge of the cheesecake. Top each rosette with a candied pecan. Place remaining pecans aaround the top of the cake, if desired.

serve with Lailey Vineyard 2002 Vidal Icewine Canadian Oak, Select Late Harvest Vidal or Late Harvest Vidal www.laileyvineyard.com