Combine melted butter with graham cracker crumbs and mix until well combined. Pour crumb mixture into pan, press the crumbs into the pan starting in the center and working the crumbs up the sides of pan until ¼” from top edge of pan. Set aside. Preheat oven to 325º.

Mix sugar and flour until combined. Add vanilla and sugar mixture to cream cheese and mix until smooth and fluffy then add eggs and egg yolks until just combined. Stir in whipping cream and lemon peel and pour batter into pan.

Place pan in center of oven on a cookie sheet or jelly roll pan. Bake for 1½ hours, or until center of cake is nearly set when shook. Begin to check for doneness after roughly an hour and fifteen minutes. Remove from oven and allow for 15 minutes. Loosen sides of cake from pan using a thin bladed knife. Allow cake to cool for 30 minutes more and release sides from bottom of pan. Cool for roughly 2 additional hours before chilling in the refrigerator for a minimum of 4 hours.

Serves 12 to 16.

Preheat oven to 350ºF and butter a 9 X 5 inch loaf pan

Whisk together dry ingredients and in a separate bowl combine the milk and vanilla. In a large bowl, beat the butter until creamy. Gradually add the sugar to the butter while beating at high speed. Beat in the eggs, one at a time, then add pumpkin puree and mix in on low speed until just blended.

Next, add the flour in 3 parts, alternating with the milk mixture in 2 parts. Beat on low speed, or use a spatula or wooden spoon, scrapping the sides of the bowl until the batter is smooth. Add 1/2 c. each of chopped walnuts (or pecans) and semi-sweet chocolate chips.

Scrape into the bread pan and spread evenly. Bake for about 60 minutes, and check for doneness with a toothpick inserted into the center of the loaf, which will remain clean upon removal when fully cooked.

• Get in car
• Drive to Fillibertos
• Order Sausage Burrito
• Return home
• Add salsa from refrigerator