Step 1

Preheat the oven to 350 degrees F.

Step 2

Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.

Step 3

Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.

Step 4

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It's ok if it doesn't go all the way up the sides. You want part of the cheesecake to extend above the crust.

Step 5

Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.

Step 6

Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.

Step 7

Mix until smooth using an electric mixer (remove the lumps but don't over-mix).

Step 8

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.

Step 9

Pour the mixture into the graham cracker crust.

Step 10

Bake for 60-70 minutes. The cake will rise and turn a nice golden brown on top.

Step 11

Remove from the oven and allow to cool at room temperature.

Step 12

When the cheesecake has come to room temperature, put it into the refrigerator (The Cheesecake Factory™ will let it chill for 24 hours to help bring all of the flavors together. You may not be able to wait that long, but it IS worth it).

Step 13

When the cheesecake has chilled or you've lost all will-power, release the spring and remove the sides of the pan.

Step 14

Cut the cake into 12 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices).

Step 1

Preheat oven to 375 degrees F.

Step 2

Slice each pecan half into at least three lengthwise pieces.

Step 3

Combine the cinnamon and brown sugar.

Step 4

Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.

Step 5

Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.

Step 6

Remove the baking sheet from the oven and slide the pecans off of the parchment to cool.

Step 7

Chop all of the lettuce and cabbage into small bite-sized pieces; and rinse them with cool water.

Step 8

Slice the green onion and shred the carrots if you didn't purchase them already shredded.

Step 9

In a large bowl, combine the olive oil, white wine vinegar, balsamic vinegar, dijon mustard, sour cream, honey and chopped basil. Whisk vigorously until very well blended.

Step 10

Place the chopped lettuce, cabbage and shredded carrots into a serving bowl large enough to allow you to toss the salad.

Step 11

Add the vinaigrette and toss thoroughly.

Step 12

Sprinkle with the chopped onion, fried noodles and crumbled blue cheese and then top with the caramelized pecans.

Step 1

Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering.

Step 2

Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step).

Step 3

Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

Step 4

Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, with a few small chunks remaining.

Step 5

Add egg yolk mixture to the cheese mixture and combine well.

Step 6

Combine espresso and Kahlua in a small bowl pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don't want the lady finger soaked -- just a dab will do ya. The top half of each lady finger should still be dry.

Step 7

Arrange the soaked lady fingers side-by-side on the bottom of an 8x8-inch serving dish or baking pan.

Step 8

Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture. spoon the remaining cheese mixture over the second layer of lady fingers spreading it evenly.

Step 9

Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.

Step 10

Cover and chill for several hours.

Step 11

To serve, slice the dessert twice across and twice down, creating 9 even portions (the first serving is always the hardest to get out).

Step 1

Before you begin, place your salad serving bowl into the freezer to get it well-chilled.

Step 2

Place all of the dressing ingredients (mayonnaise, vinegar, olive oil, corn syrup, Romano cheese, garlic, Italian seasoning, parsley flakes, and lemon juice) into a blender or food processor. Mix these until they're well blended, about 10-15 seconds should be enough

Step 3

Taste the dressing and determine if it's a bit too tart for you. If so, add a bit of sugar, one dash at a time and blend again. I don't use any sugar, but some had said they prefer it.

Step 4

Pour the dressing into a carafe or other container and place into the refrigerator until it's chilled, about 30 minutes, at least.

Step 5

Remove your serving bowl from the freezer and put the entire bag of salad blend into it.

Step 6

On top of the salad blend, arrange the red onion slices, black olives, pepperoncini's, tomato slices and croutons.

Step 7

Serve this right away with the dressing on the side or toss it in at the table. Offer the fresh parmesan cheese for those who prefer it.