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Pumpkin Cheese Cake Pie from David Goergen and WOW

Work Options for Woman has a lot to be thankful for this year -- including a maxed-out enrollment in the program, a record number of graduate placements, and incredible support from local chefs, including Jen Jasinski, who made the non-profit the beneficiary of her efforts on Top Chef Masters. But other chefs have contributed to the cause, including David Goergen, currently executive chef of Cru A Wine Bar in Park Meadows, whose Pumpkin Cheese Cake Pie is WOW's November recipe. See also: Jen Jasinski doesn't win Top Chef Masters, but she wins for WOW

Since we just posted a vegan pumpkin cheesecake for Meatless Monday, we thought we'd give equal time to Goergen's decidedly non-vegan Pumpkin Cheese Cake Pie: David Goergen's Pumpkin Cheese Cake Pie

For Cheesecake 3 pounds cream cheese 1 pound white chocolate 2 cups pumpkin puree 2 cups sugar (cane) 4 large eggs 1 tablespoon ground cinnamon 1 tablespoon ginger (pureed)

For Caramel 1 quart sugar 1 oz. lemon juice ¼ pound butter 2 cups cream

For Crust 1 ½ cups mixed nuts ½ pound butter

Whip cream cheese, sugar, pumpkin, white chocolate, cinnamon and ginger. Add 4 eggs, 1 egg at a time. Be sure to scrape the bowl after each egg is mixed.

Next, crush the mixed nuts in a food processor. Then melt the butter, mix with nuts, and press into pan for crust.

Fill the pan with the cheesecake batter and bake at 300 degrees for 50 minutes. Allow to cool at room temperature, then refrigerate until cold.

Make the caramel by melting the sugar with lemon juice until brown. Add butter and cream and whisk until smooth. Top cheesecake with caramel and continue to refrigerate until cold.

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